Poppy Souffle

Separate the eggs and beat the egg yolks until thick and creamy. Fold in the natural vanilla, cinnamon, honey and lemon zest. Fold in the poppy seeds and flour and 3/4 of the ground almond kernels.

Remove the skin from the apple, cut into quarters and remove the core. Roughly grate the apple quarters and sprinkle with rum.

Beat all egg whites until stiff and mix with the apple into the poppy seeds.

Grease small ramekins and pour the mixture into them. Bake in the oven heated to 175 °C (gas mark 2) for about half an hour.

Peel the mangoes and mash half of them, spread the puree or “mango whole fruit” evenly on serving plates.

Cut the other half of mango into wedges.

Turn the finished souffles onto the sauce level and bring to the table sprinkled with ground almond kernels.

Decorate with the mango wedges and any fruit.

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