Poppy Seed Cream with Fruit Purée

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

1. 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.
2. 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.
3. 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.)
4. 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!