Toast the poppy seeds in a dry frying pan over medium heat, stirring throughout, until golden brown. Soak the gelatin in cold water. Spread the drained low-fat curd through a sieve. Slit the vanilla pods lengthwise and scrape out the pulp.

2. sugar, 1 pinch of vanilla pulp, egg yolks, salt and 2 tbsp. water in a snow kettle form, beat with a whisk in a hot water bath to a thick cream. Remove from the water bath. Allow the well expressed gelatine to melt in it. 3.

Whip the cream until stiff. Place the cream in the cold water bath and whip until the gelatine begins to set. Immediately fold in the curd, poppy seeds and whipped cream. Pour the mousse into a suitable bowl and refrigerate, covered, for 4-5 hours (or overnight).

For the compote, clean, rinse and quarter the strawberries. Melt the sugar to light brown caramel. Add 250 g of strawberries, make until the caramel has dissolved. Now mash in the liquid with a chopping stick, cool, season with orange liqueur. Fold the remaining strawberries into the puree.

For the brittle, put the almond flakes, powdered sugar and butter in a frying pan and toast at a high temperature, stirring frequently, until golden brown. This will melt the sugar and coat the almond kernels. Remove from the frying pan and cool. 6.

6. cut the mousse with a tablespoon dipped in hot water.

Curd Poppyseed Mousse with Strawberries

For The Mousse:

For the strawberry compote:

For The Almond Brittle:

Instructions:

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