Portuguese rabanadas with poppy seed cream

Submitted by IBIS Backwarenvertriebs GmbH from Aachen

Difficulty:
Easy

Preparation time: 25 minutes

Serving size: 4

Ingredients

  • 4 IBIS milk rolls
  • 100 ml milk
  • 1 cinnamon stick
  • 1 untreated lemon
  • 200 g cream
  • 1 p. cream stiffener
  • 1 p. vanilla sugar
  • 3 tbsp poppy seeds
  • 2 eggs
  • 100 ml port wine (alternatively red grape juice)
  • 60 g butter
  • 2 tbsp sugar
  • 1/2 tsp cinnamon powder

Instruction

This Christmas dish is a popular tradition in Portugal and Brazil and makes a great dessert for your Christmas dinner!

Cut the milk rolls in half lengthways. Place in a bowl with the cut side facing upwards.

Heat the milk with the cinnamon stick. Wash the lemon in hot water and finely grate 1 teaspoon of zest. Add the lemon zest to the hot milk, remove the cinnamon stick and drizzle the mixture over the milk roll half. Cover and leave to rest for 10 minutes.

Whip the cream with the cream stiffener and vanilla sugar until stiff. Finally, whisk in the poppy seeds. Chill until ready to serve.

Whisk the eggs with the port until frothy and carefully dip the milk roll halves into the egg and port mixture. If children are eating with you, replace the port with grape juice.

Melt the butter in a large pan and fry the rabanadas on both sides over a low to medium heat until golden brown.

Mix the sugar and cinnamon powder and sprinkle over the baked rabanadas. Arrange on plates with poppy seed cream and serve immediately.

Preparation time: approx. 25 minutes (plus time for soaking)

IBIS products used