Poppy mousse with apricot sauce

Ingredients

• 250 g sour cream
• 2 Art. l. milk
• 20 g gelatin
• 2 st. l. Amaretto liqueur
• 5th century l. Sahara
• 50 g poppy
• cream with 20% fat
• 200 g of dried apricots
• 4 squirrels

Cooking

Step 1

1. Cool the proteins in the refrigerator. Pour milk into a saucepan, add poppy seeds, put on fire and bring to a boil. Remove from heat, cover and let cool to room temperature. 2. Soak gelatin in a small amount of warm boiled water. When it swells, squeeze it with your hand, put it in a saucepan and melt over low heat in 1 tbsp. l. water. Remove from fire. Using a mixer, mix sour cream with cream. Continuing to beat, pour the melted gelatin into the resulting mixture in a very thin stream. 3. Beat the chilled proteins with 3 tbsp. l. sugar into a steep foam, add poppy seeds steamed in milk. Gently mix with light movements so that the protein does not settle. 4. Add whipped whites with poppy seeds to the creamy sour cream, mix. Pour into molds and refrigerate for 2 hours. It will be much easier to remove the frozen mousse from the molds if you line the bottom and sides of the dish with cling film greased with vegetable oil. In this case, the edges of the film should protrude a few centimeters beyond the edge of the molds. The surface of the mousse will be ribbed. 5. Prepare apricot sauce. Wash the dried apricots, cut into small cubes. Melt the remaining sugar in a saucepan until golden brown; pour in 100 ml of water, stir. Pour the chopped dried apricots, pour in the liquor and cook over low heat, stirring occasionally, for 5 minutes. 6. Transfer half of the cooked dried apricots into a blender bowl, grind into a puree. Mix with unground dried apricots. If the sauce is too thick, you can add 1-2 tbsp. l. milk. Remove the frozen mousse from the refrigerator, invert onto serving plates. Serve with apricot sauce.