Poppy Cream

For the poppy seed cream, mix the cornstarch and egg yolks with a little bit of milk. Bring remaining milk to boil with sugar, poppy seeds, scraped out pulp of vanilla bean and pod. Add cornstarch and finish cooking on the off heat for 1 minute. Remove the vanilla pod.

Whip egg whites until stiff and stir into hot cream. Let cool, stirring occasionally to prevent a skin from forming. Whip the cream until stiff and stir it in. Refrigerate the poppy seed cream until serving.

Preparation Tip:

Serve a fruity sauce with the poppy seed cream, for example a homemade berry roaster.

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