Poppy Seed Mousse with Cherry Sauce

Separate the egg, setting the egg white aside.

Stir 40 g cornstarch with the egg yolk and 6 tbsp milk in a small bowl until smooth.

Bring the remaining milk to a boil in a saucepan with the vanilla seeds, 50 g sugar, lemon zest, a pinch of salt and the ground poppy seeds.

Whisk the cornstarch mixture into the boiling poppy milk, bring briefly to a boil again until the mixture thickens noticeably.

Pour the poppy cream into a bowl and let it cool slightly.

Whip the egg white until stiff peaks form.

Whip the cream until stiff.

Gently fold the egg white and whipped cream into the poppy cream until an airy mousse is formed.

Cover and chill the poppy mousse for at least 4 hours.

Drain the cherries, reserving the juice.

Mix the remaining cornstarch with 10 g sugar and 3 tsp cherry juice until smooth.

Bring the remaining cherry juice to a boil, whisk in the cornstarch mixture and boil briefly again until the sauce thickens.

Add the cherries to the sauce, let them steep briefly and then transfer to a bowl.

Let the cherry sauce cool.

Spoon quenelles from the chilled poppy mousse with a tablespoon and arrange with the cherry sauce.