Poppy Seed Pudding with Banana Compote

COMPOTE INSTRUCTIONS

• 1
  Mix sugar and 1 l of water in a saucepan and boil down to a final volume of 400 ml.
• 2
  Slice bananas into 1 cm thick rounds and add them to the saucepan. Slit the vanilla pod lengthwise and add it to the saucepan. Add star anise and cinnamon to the saucepan. Stir, bring to a boil, and simmer over low heat, stirring occasionally, until the compote thickens, about 10 minutes. Remove vanilla and spices from the finished compote and let it cool.

PUDDING INSTRUCTIONS

• 1
  Dry-roast poppy seeds in a pan over medium heat and let them cool in a bowl.
• 2
  Pit the dates, cut them into smaller pieces, and place them in a blender. Add nutmeg, maple syrup, cashew nuts, and 200 ml of water, then blend everything thoroughly.
• 3
  Stir in the poppy seeds.

FINISHING INSTRUCTIONS

• 1
  Dry-roast hazelnuts in a pan until golden. Let them cool and chop them roughly.
• 2
  Place 1 tablespoon of banana compote at the bottom of a glass, then 2 tablespoons of pudding on top. Layer with banana compote again, and then pudding. Fill the glasses until all the compote and pudding are used. Finally, garnish with chopped nuts.