Looking for a sweet little treat? Perfect, then this poppy seed cream with fruit purée is just what you need!
Ingredients for the cream
- 200 ml oat milk
- 1 tbsp sunflower seed butter
- 1 tbsp agave syrup
- 1–2 tbsp cornstarch (other thickening agents can also be used as desired)
- Juice of 1/2 orange
- 2 tbsp poppy seed oil
Ingredients for the peach purée
- 150 g strained peaches
- 1 tbsp agave syrup
- 1–2 tsp ground cardamom
- 1 tbsp sour cream (vegan) or plant-based yogurt
Ingredients for the topping
- 15 g poppy seeds
- A little poppy seed oil
Preparation
- Warm the plant-based milk in a milk pot. At the same time, mix the cornstarch with a little liquid (e.g., some of the orange juice) until smooth to create a thickening agent.
- Add the agave syrup, the remaining orange juice, and the sunflower seed oil to the warmed milk. Slowly stir in the thickening agent while bringing it to a boil. Simmer on low heat for approx. 5–8 minutes, stirring constantly.
- Once the cream has thickened, remove the pot from the heat, allow it to cool slightly, and stir in 2 tbsp of poppy seed oil. Then pour into glasses and refrigerate. (Tip: Depending on the desired consistency, you can also stir in some vegan curd cheese after cooling.)
- Mix the peach purée with cardamom, agave syrup, and sour cream. Simmer briefly, then allow to cool.
Serving: Lightly toast the poppy seeds in a pan without fat and sprinkle them over the set cream from the refrigerator. Add a layer of the fruit purée on top, and finally garnish with a few more poppy seeds and a drizzle of poppy seed oil. A mint leaf adds a nice touch of color—now you can put your feet up and enjoy!
Tip: The fruit purée for this dessert can be varied. Depending on the fruit season, strained raspberries also work very well!
