Summary

Ingredients

• 8 sheets gelatin
• 12 egg (s), including the yolk
• 100 g suar
• 200 ml milk
• 100 g poppy seeds
• 500 ml whipped cream
• 1 packet custard powder, vanilla
• 100 g suar
• 300 ml juice (cherry juice)
• 1 kg cherry (s), (possibly glass)

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Instructions

1. Soak the gelatine in cold water. Mix the egg yolks with the sifted powdered sugar over the water bath until frothy. Bring the milk with poppy seeds to the boil and stir into the egg mixture. Squeeze out the gelatine and dissolve it over a mild heat. First mix a little poppy seed cream with the gelatine, then fold this mixture into the whole cream. When the mixture starts to gel, whip the cream until stiff and fold in. Mix the vanilla pudding powder with the sugar and 8 tablespoon cherry juice. Bring the remaining cherry juice to the boil and thicken with it. Add the frozen cherries to the hot, thickened juice and let it cool down. Layer the poppy seed cream and cherry compote alternately in a bowl and refrigerate for at least 1 hour.