Chocolate Poppy Seed Mousse Tartlet on Egg Liqueur

Boil the poppy seeds in white wine and rum. Beat the egg over a water bath until warm, then remove from water and beat until cold. Melt the chocolate also in a dish over the water bath. Soak the gelatine in cold water. Whip the cream. Squeeze the gelatine and dissolve in a little lukewarm cream. Carefully fold the egg mixture into the lukewarm chocolate, then carefully add the warm gelatine and the poppy seeds and finally fold in the whipped cream. Separate the eggs. Beat the yolks with one sugar until foamy, add the lemon zest. Also beat the egg whites with a pinch of salt. Now carefully fold the flour and beaten egg whites alternately into the yolk mixture. Pour onto a baking tray lined with baking paper and spread evenly (about 1/2cm thick). Bake at 170°C for about 6 minutes, after removing, immediately turn out onto a clean kitchen towel and carefully loosen the baking paper, but leave it on the sponge, otherwise it will dry out. After cooling, cut into strips suitable for the ring, the sponge should go to 1 cm below the edge of the ring. Place the rings on a baking sheet lined with plastic wrap and fill to the top with the poppy seed mousse. Place in the refrigerator and chill for 3 hours. Whip the yolks, sugar and brandy on a bain-marie until warm, then beat until cold, then stir in the eggnog. Before serving, half whip 1 dl of whipped cream.

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