The Secret of the Best Poppy Seed Mousse with Peaches

The trick: All ingredients must have the same room temperature! You can do without sugar, the sweetness comes from the cooking chocolate. 1.

1. cut the cooking chocolate and let 2/3 of the mass slowly melt over the water bath. Remove the baking bowl from the stove, fold in the remaining cooking chocolate and set aside.

2. spread out tray with aluminum foil, spread poppy seeds evenly on it and roast briefly at high top heat. Grind as finely as possible in a moulinette.

Soak gelatine in cold water. Whip the cream until it is not too stiff and let it cool down.

Separate the eggs, whip the egg yolks for 10 minutes until white foamy, whip the egg whites with a little salt until stiff. Heat the Maraschino and let the squeezed gelatine melt in it. Mix in a little whipped cream. Then fold the gelatine mixture into the remaining whipped cream. Gently stir half of the lukewarm cooking chocolate into the egg yolk mixture, then alternately fold in half of the whipped cream and half of the egg whites.

Fold in remaining egg whites, cooking chocolate, whipped cream and poppy seeds. Pour into a suitable bowl, cover with plastic wrap and refrigerate preferably for one night.

Rinse the peaches, cut them in half, remove the stone and cut into wedges about a liter thick. Cut vanilla bean in half, scrape out pith with back of knife. Lightly caramelize sugar, add peach slices, toss briefly, add vanilla bean and –

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