Poppy Seed and Raisin Mousse

1. 1 Heavy cream 33%pack 250 ml ≈ $2.20 75 ml
2. 2 Poppy seeds 13 g
3. 3 Powdered sugar 10 g
4. 4 Raisinspack 200 g ≈ $2.40 8 g
5. 5 Gelatin 4 g
6. 6 Sugar 17 g
7. 7 Lemon≈ $4.70 per kg 10 g

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

Method

1. Soak the poppy seeds and raisins⁴ in hot water for 20–30 minutes, drain, rinse, and strain. Blend the poppy seeds until smooth and wet.

2. Bloom the gelatin in 40 ml cold boiled water for 40–60 minutes.

3. Gently heat the bloomed gelatin in a double boiler, stirring, until fully dissolved (~3 minutes; do not boil). Cool until warm.

4. Zest 1 lemon⁷ and squeeze out 1 tsp juice. Mix the poppy seeds with sugar, raisins⁴, zest, and juice.

5. Whip the cream with powdered sugar until stiff peaks form (3–4 minutes). Slowly fold in the gelatin.

6. Gently fold the cream into the poppy mixture, pour into molds, and chill in the fridge for 2–3 hours until set.

7. Before serving, dip the molds in hot water for a second, then unmold onto plates.

In short

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