White Poppy Seed Mousse

Ingredients (for six people):

  • 600ml coconut cream blow
  • 2 packs cream stiffener
  • 200g vegan alternative to white chocolate
  • 80g Alsan
  • optional: 4-5 tablespoons orange liqueur
  • 2 tablespoons poppy seeds ground

Preparation:

  1. Give coconut whipping cream in a high bowl and whip one minute at medium speed with an electric mixer. Add cream stiffener and whip for another minute.
  2. Melt the vegan alternative to white chocolate in a double water boiler.
  3. Add flakes of cold Alsan to the melted chocolate and let it melt while stirring with a whisk, until a uniform mixture is obtained. Optional: Add a little orange liqueur.
  4. Let white chocolate cool slightly, and pour it gradually into the whipped coconut cream. Mix slowly and thoroughly with a wooden spoon. Add poppy seed ground last.
  5. Fill in small dessert glasses or let it rest in the bowl. Leave in the fridge to cool for minimum 5-6 hours (small dumplings can be cut out with a tablespoon).

Our tip: Served with a fruity sauce, the white poppy mousse tastes fantastic. For example, with the Biovegan strawberry dessert sauce!

A recipe from Sophie Mathisz

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