Vanilla Flan and Fruit Salad
- For the flan
- 6 sheets white gelatin
- 1 Vanilla bean
- 500 milliliters Whipped cream
- 50 grams Poppy seeds
- 50 grams sugar
For the flan: Soften gelatine in cold water. Slice vanilla pod lengthwise and boil with cream, poppy seeds and sugar. Remove from heat and stir in well-squeezed gelatine. Allow to cool, stirring occasionally, or stir over a cold water bath, until mixture begins to gel. Remove and discard vanilla pod.
Rinse 4 ramekins (about 250 ml or 1 cup) with cold water. Pour mixture into ramekins, cover and chill for at least 3 hours.
For the salad: Rinse star fruit and cut into thin slices. Rinse grapes. Peel oranges, cut out segments. Collect juice and squeeze juice from remaining pulp. Cut passion fruit in half, remove marrow and seeds. Combine all fruit, liqueur, sugar and juice. Stir well.
Add almonds. Cover and chill for 30 minutes.
Flip flans from ramekins onto dessert plates. Serve with fruit salad.