Poppy seed curd flammeri with rum plums | BRIGITTE.de

preparation

1. For the Flammer
   

2. Bring the milk, pressed cardamom pod and 40 g sugar to the boil, remove from the heat and let steep for 15 minutes. Separate the egg and chill the egg white. Squeeze out the quark well in a kitchen towel. Remove the cardamom from the milk and bring the milk to the boil. Add the semolina and poppy seeds while stirring with a whisk. Let simmer over low heat for 3-5 minutes, stirring occasionally.

3. Stir in orange juice. Remove the pan from the heat and quickly stir the egg yolk into the semolina. Then stir in the quark. Pour the mixture into a bowl. Beat the egg white, 1 pinch of salt and the remaining sugar (20 g) until stiff and carefully fold into the semolina mixture. Lightly grease the silicone molds. Pour in the Flammeri, cover and chill overnight.

4. For the plums
   

5. Rinse the plums, halve/quarter them and stone them. Cook the rum, brown sugar, lemon zest, orange juice and red wine until bubbly, about 2 minutes. Mix starch and a little water, stir into the boiling liquid and bind lightly. Add the plums to the sauce, cover and cook over a low heat for 5-6 minutes. Keep warm.

6. For the almond chips
   

7. Melt the butter and spread it over the brick dough. Sprinkle almond flakes on top. Place the dough on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees (fan oven not recommended) on the second rack from the bottom for about 4 minutes until golden brown. Let cool on the tray and break into pieces.

8. Dip the Flammeri molds into hot water for about 10 seconds, then turn the Flammeri onto a plate. Serve with almond chips and warm plums.