Fruit Salad with Vanilla Sauce
- 2 Apple (Granny Smith)
- 4 Kiwi
- 4 Oranges
- 4 Plum
- 200 grams Strawberries
- 100 grams Raspberries
- 100 grams Blueberries
- 200 grams white, seedless Grape
- 2 tablespoons Almond liqueur (to taste)
- Poppy seed sauce
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 4 tablespoons Poppy seeds
- 5 egg yolks
- 100 grams sugar
Rinse apples, cut into quarters, remove the core and cut into thin wedges.
Peel and slice the kiwi.
Peel the orange, including the white pith, and cut the sections from the membranes.
Rinse, pit and cut the plums into wedges.
Rinse the berries and drain well. Cut the strawberries in half or quarters depending on the size.
Rinse the grapes and drain.
Mix the fruit in a bowl. Drizzle with almond liqueur to taste.
For the sauce, bring the milk, poppy seeds, cream, scraped vanilla bean and seeds to a boil and remove from the heat.
Beat the egg yolks with the sugar in a bowl until creamy. Slowly stir the warm cream milk into the egg yolk cream, stirring constantly, pour back into the pot and beat constantly over low heat (do not boil).
Pour the poppy sauce into a gravy boat and serve with the fruit salad.