Poppy flower & seed dessert

• When cooking with poppy flowers I use field poppies, these are completely safe and non-narcotic. Begin by removing the petals from the flowers and transfer them into a preserving jar. I picked enough to fill a 5 liter jar.
• Then mix the sugar with the lemon juice and the water. Heat this up till the temperature is 60 °C (140 °F). Give it as good mix in between.
• Once it has the right temperature pour it on the poppy flowers and make sure all the petals are submerged. Then close the lid and let it infuse for 48 hours in your fridge.
• After the two days you need to give it another mix before draining the syrup on a fine sieve. Use a ladle so you don’t waste a single drop.
• Now the syrup can be used to make all the recipes for this dish, but it’s already incredible with some sparkling water as a refreshing drink. 

The poached peaches

• Mix the sparkling wine with the water, the ginger syrup, the sugar, the cardamom seeds and the empty vanilla pod. Now bring this to a boil.
• Meanwhile cut the white peaches in half around the pit and twist them open. Remove the pits. Then submerge the peaches in the hot liquid.
• To insure they poach evenly you can cover them with a cartouche. Fold a piece of parchment paper a couple of times to the same corner and cut it to the desired size. Also cut the tip off to insure the paper doesn’t start to float.
• Now fold it open and cover the peaches. Let them poach on a medium heat for around 10 to 20 minutes.
• Once cooked gently remove the peaches from the liquid and place them on a tray. Let them cool down in your fridge. Keep the poaching liquid for the gel.
• Once they have cooled down gently peel the skins off and portion them to the desired size. I cut them in thin slices and in small cubes. Keep them in your fridge for later. 

The gel

• Pass the poaching liquid through a fine sieve and measure the weight. For every 100 grams of liquid add 1 gram of agar powder.
• I had 600 grams, so I added 6 grams of agar powder. Now mix it well and then bring it to a boil for at least 30 seconds.
• Then transfer it into a bowl and let it cool down in your fridge.
• Once cold transfer it into a blender and blend it till smooth. Be sure to clean the sides in between, you don’t want any lumps in your smooth gel.
• To bring the gel to the next level I always vacuum it. Do this in a vacuum chamber and vacuum the gel a 100%. This results in a clear and more intense gel. Then transfer it into a piping bottle and keep it in your fridge for later. 

• Mix the syrup with the sparkling wine, the glucose and the ice cream stabilizer. Blend it till smooth and thickened. 
• Then add the empty vanilla pod and let it infuse overnight in your fridge.
• Now pour it into an ice cream machine and turn it into that beautiful sorbet. Try to serve it as fast as possible, but otherwise keep it at -12 degrees Celsius. 

• Mix the sugar with the water and caramelize it till it’s a lovely golden brown caramel. Stir it as little as possible to prevent it from crystalizing.
• Once you’re happy with the color add the poppy seeds and while stirring toast these for another 2 minutes at a medium heat.
• Then transfer it on a silicon sheet and spread it. Let it cool down out of the fridge.
• Meanwhile cut a vanilla pod in half and scrape out the seeds.
• Once the poppy caramel has cooled down break it in more manageable pieces and transfer it into a blender. Also add the white chocolate, the flaky salt and the vanilla seeds.
• Blend it till you’re happy with the texture and thickness. I might take a couple of minutes, but just keep cleaning the sides in between.
• Now transfer it on a silicon sheet and place another sheet on top. Then level it with a rolling pin and let it set in your freezer for at least 1 hour.
• After the hour cut it with the desired cutter and keep them covered in your freezer for later. 

• First soak the gelatin in cold water.
• Then heat up the poppy flower syrup till it starts to steam. Meanwhile pour the cream in a bowl and beat it till it has a thin yoghurt consistency.
• Once the syrup is hot turn off the heat and dissolve the gelatin. Then also add the lemon juice and mix it well.
• When the syrup mixture is at room temperature while mixing add it to the whipped cream. Fold everything together till it’s an even mousse and then fill a piping bag.
• Use the mousse to fill the desired mold. Click here for the one I use. Be sure to really fill all the little corners and tap it a couple of times to remove any air bubbles.
• Then pipe a circle of the gel on top and place a frozen praline disc on there. Fill the remaining space with the poppy mousse and level the top with a pallet knife.
• Now let it set in your fridge for 30 minutes before freezing it till solid. Letting it set first helps to prevent the mousse from leaking once defrosted. 

• Soak the gelatin in cold water.
• Now cut the vanilla pods in half and scrape out the seeds. Add them to a pan together with the poppy syrup and the 300 grams of sugar. Heat this up till the temperature is 125 °C (257 °F).
• Once the temperature is 110 °C (230 °F) pour the egg white in a mixing bowl and start beating it.
• When a white foam starts to form add the 100 grams of sugar to stabilize the egg white.
• Once the syrup has the right temperature turn off the heat and dissolve the gelatin. Mix it well and then while mixing slowly add it to the meringue. Keep on beating till it’s around 30 °C (86 °F). It needs to have stiff peaks.
• Meanwhile mix the icing sugar with the corn starch. Dust half of this mixture on a big tray.
• When you’re happy with the consistency of the marshmallow transfer it into a piping bag that’s fitted with a small round nozzle and pipe long thin lines on the tray. You can also pipe small dots, just do as you like.
• Now dust it with the remaining powder and let it set covered for at least 2 hours.
• Once set gently remove the marshmallows from the tray. Then portion it to the desired size and insure it’s covered with the powder all around. Keep it out of the fridge and airtight for later. 

• Soak the gelatin in cold water.
• Then pour the 70 grams of cream in a pan and bring it to a boil.
• When it has boiled turn off the heat and dissolve the gelatin. Also add the dark chocolate and mix it well.
• Meanwhile pour the 200 grams of cream into a bowl and beat it till it has a thin yoghurt consistency.
• Once the chocolate mixture is at room temperature while mixing add it to the cream and fold everything together.
• Then use it to fill the desired mold and again first let it set in your fridge for 30 minutes before freezing it till solid.
• Now once frozen remove them from the mold and if preferred color the outside with some coloring powder. Keep them in your freezer for later. 

• Mix the butter with the sugar, the poppy seeds, the flour, the flaky salt and the melted white chocolate.
• Bring everything together and mix it till it’s an even dough.
• Then spread the dough in small pieces on a tray that’s lined with a silicon sheet and bake it at 150 °C (302 °F) for about 25 to 30 minutes. Mix it every 5 to 10 minutes to create a lovely crumble.
• Let it cool down and keep it dry and covered for later. 

• First melt the cacao butter on a low heat.
• Meanwhile transfer the white chocolate into a measuring jar and also add some of the fat soluble coloring powder.
• Then pour the melted cacao butter on top and blend it till smooth. 
• Now fill your brush machine and close it up.
• Then gently remove the poppy mousse from the mold and place it on a tray. Brush it all around with that lovely brush and keep it in your freezer for later. 

• Place a plate on a turn table with a non-slip mat and turn the plate. Then use the gel to create a lovely circle. Pipe small dots on the ring and gently place the frozen poppy flower in the center.
• Put the chocolate mousse on top and let it defrost for at least 20 minutes.
• Once defrosted decorate the gel with some of the poppy seed crumble and the peach cubes.
• For the side dish place the peach slices in a bowl and fill the center with the crumble. Pipe a couple dots of the gel on the peach and place some marshmallows on top.
• Finish it with that beautiful sorbet and drizzle some more gel on there.