Tyrolean Poppy Balls With White Chocolate Sauce
Ingrediënten
- ¼ cup 125 ml White wine
- 1 cup 120 g Flour
- 3 Egg yolks
- Dash of salt
- 3 Egg whites
- 4 tsp 20 g Granulated sugar
- White chocolate sauce se p. 204
- Raspberries to garnish
- Confectioner’s sugar for dusting
- Sunflower oil for frying
For the Poppy Balls
- 2 oz 60 g Poppy seeds, ground
- 1 cup less 2 tbsp 100 g Plum jam
- Dash of vanilla sugar
- 4 tsp 10 g Confectioner’s sugar
- 1 tbsp Rum
Instructies
- Mix all the ingredients for the poppy balls together and let sit for 5 minutes.
- Form 12 equally sized balls and chill them.
- For the frying batter, mix the white wine, flour, egg yolk, and salt until smooth.
- Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
- Heat a good amount of oil in a pan.
- Dip the poppy balls in the batter and fry until golden brown on all sides.
- Remove and let drip on paper towels.
- Pour the prepared white chocolate sauce into dishes and place 3 poppy balls in the middle of each.
- Garnish with fresh raspberries and dust with confectioner’s sugar.
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