White Poppy Seed Mousse

1. Add the whipping cream in a high bowl and whip for one minute at medium speed with an electric mixer. Add cream stiffener and whip for another minute.

2. Melt the vegan alternative to white chocolate in a double water boiler.

3. Add flakes of cold margarine to the melted chocolate and let it melt while whisking, until a uniform mixture is achieved. Optional: Add a little orange liqueur.

4. Let white chocolate cool slightly, and gradually pour it into the vegan whipped cream. Mix slowly and thoroughly with a wooden spoon. Add poppy seed ground last.

5. Fill into small dessert glasses or let it rest in the bowl. Leave in the fridge to cool for a minimum of 5-6 hours (small dumplings can be cut out with a tablespoon).