Poppy Seed Mousse with Mango Sauce

For the poppy seed mousse with mango sauce, bring the milk to the boil and stir in the poppy seeds and vanilla sugar. Remove from the heat and allow to cool.

Melt the chocolate with the 2 tablespoons of whipped cream over a water bath. Separate the eggs, beat the yolks with a pinch of salt and the finely chopped marzipan until foamy.

Beat the egg whites with the sugar until stiff. Beat the whipped cream until stiff as well.

Stir the poppy seed mixture into the yolk mixture and then stir in the melted chocolate. Fold in the whipped cream and the snow alternately. Pour the mousse into the glasses and refrigerate for about 1 hour.

For the mango sauce, peel the mango, remove the stone and puree with a hand blender. Place in a saucepan and simmer with the preserving sugar for 3-4 minutes.

Spread the sauce on the mousse and refrigerate again for 1-2 hours. Decorate the poppy seed mousse with mango sauce with a fresh raspberry and place whipped tops on top.

Preparation Tip:

The poppy seed mousse is also delicious with raspberry sauce or nougat sauce.

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