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Tyrolean Poppy Balls With White Chocolate Sauce

Deel op Facebook Print Recipe

Ingredients

  • 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

Instructions

  • 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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Course; Chocolate / Dessert
Cuisine; Austria / European