Poppy Seed Pudding on Mango Sauce

Beat butter, egg yolks, honey, vanilla pulp until creamy. Mix poppy seeds, bread flour and 2/3 of the almond kernels. Peel, quarter and core the apple, then grate finely. Fold in the rum. Whip 2 egg whites until stiff and fold in.

Grease the ramekins and sprinkle with breadcrumbs. Pour in the poppy seed mixture. Cook in a bain-marie on a heated stove at 75 Cø for about half an hour. Remove the skin from the mango and whisk the pulp. Serve the mango pudding on the mango fruit layer.

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