Poppy Seed Filling

Poppy Seed Filling

For Cakes or Desserts.

Ready in: 30 minutes
Yield: 20.8 oz (590 g)

11.8 fl. oz (350 ml) milk
3.9 oz (110 g) granulated sugar
1 packet (8 g) vanilla sugar
lemon zest from 1 lemon
7 oz (200 g) ground poppy seeds
1.8 oz. (50 g) semolina
1 tablespoon rum
Optional: 1 pinch of ground cinnamon

1. Thoroughly wash the lemon in hot water. Then, zest half of the lemon.

2. In a casserole, combine 6.8 fl. oz (200 ml) of the milk with 3.2 oz (90 g) granulated sugar, vanilla sugar, (ground cinnamon) and lemon zest. Bring the mixture to the boil. Stir in the ground poppy seeds. Cook for 1 minute, stirring constantly. Set the mixture aside.

3. Bring the remaining milk [5 fl. oz (150 ml)] and granulated sugar [0.7 oz (20 g)] to the boil. Stir in the semolina. Reduce the heat and continue stirring for 1 minute more.

4. Add the poppy seed mixture to the semolina mixture. Stir to blend evenly. Remove the mixture from the heat and transfer into a large bowl to cool. Once cool, add the rum and stir to blend evenly.

Per serving:

Energy: 1863 kcal / 7802 kJ
Fat: 97,4 g
Carbohydrates: 177,6 g
of which sugars: 126,8 g
Protein: 64,8 g
Fibre: 43 g


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