Poppy Seed Mousse

1. 1 Cream 20%pack 500 ml ≈ $3.00 75 ml
2. 2 Poppy seeds 13 g
3. 3 Powdered sugar 10 g
4. 4 Dried lemon zest 3 g
5. 5 Raisinspack 200 g ≈ $2.40 8 g
6. 6 Gelatin 4 g
7. 7 Sugar 17 g
8. 8 Lemon≈ $4.65 per kg 17 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the poppy seeds and raisins⁵ in hot water for 20–30 minutes, then drain and rinse. Blend or grind the poppy seeds until smooth.

2. Bloom the gelatin in cold boiled water for 40–60 minutes. Warm gently in a double boiler (do not boil), then cool.

3. Whip the cream¹ until soft peaks form.

4. Fold in the powdered sugar, ground poppy seeds, raisins⁵, lemon⁸ zest, and cooled gelatin into the whipped cream¹.

5. Pour into serving dishes and chill in the fridge for 2–3 hours.

6. Serve the mousse on plates.

In short

• In the planner this dish is cooked for two days: reheat on day two.