Caramel - poppy dessert

1. 

egg yolk 6 pcs • sugar granulated 3.5 oz (100 g) • water 2 tbsp

Whip the yolks together with the sugar into the foam. Add water. Whip together.

2. 

egg white 6 pcs

Beat the egg whites until they are foamy.

3. 

baking powder for gingerbread 0.25 oz (6 g) • flour medium 3.25 oz (90 g)

Add flour with baking powder to the dough.

4. 

poppy seeds 3 tbsp

Add poppy.

5. 

Stir the snow finely. Pour the dough on a baking sheet lined with baking paper

6. 

Bake for 15 minutes at 180 °C.

7. 

sugar granulated 5.25 oz (150 g)

Cook sugar until you get caramel.

8. 

whipping cream (30-33% fat) ½ cup (125 ml)

Pour cream into the melted caramel, mix until the sugar melts. Let cool.

9. 

unsalted butter 4.5 oz (125 g) • powdered sugar 2 tbsp

Whip butter with the sugar.

10. 

semi skimmed milk 1,5% 10 tbsp (150 ml) • vanilla pudding - powder 0.5 oz (15 g)

Cook pudding from milk and pudding. Let cool.

11. 

mascarpone 3.5 oz (100 g)

Add mascarpone, pudding and caramel into the whipped butter.

12. 

redcurrant jam 4 tbsp

Cut the base in half, spread one of them with jam and half of the cream.

13. 

Cover with the other half of the base and spread the other half of the cream.

14. 

sugar granulated 3 tbsp • poppy seeds 2 tbsp

Cook caramel in a pot. Pour it on foil, sprinkle with poppy seeds.

15. 

When the caramel hardens, crush it with a rolling pin. Garnish the dessert.