Recipe Video

Ingredients

Poppy biscuit
eggs
3 pc
yoghurt
0.50 cup
130 g
4.55 oz
4.29 fl oz
sugar
0.75 cup
165 g
5.78 oz
5.44 fl oz
flour
0.75 cup
210 g
7.35 oz
6.93 fl oz
baking powder
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
vegetable oil (olive/sunflower)
0.25 cup
90 g
3.15 oz
2.97 fl oz
poppy seeds
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Mousse
gelatin
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
water
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
persimmon
0.50 cup
110 g
3.85 oz
3.63 fl oz
sugar
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
cream 30-35%
0.25 cup
90 g
3.15 oz
2.97 fl oz
Custard
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream 30-35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz

Method

Poppy sponge biscuit

The poppy sponge biscuit 6.3 to 6.8 inch:

  • 3 eggs
  • 130 g yoghurt | 4.60 oz
  • 160-170 g sugar | 5.80 oz
  • 210 g flour | 7.40 oz
  • 7 g baking powder | 0.25 oz
  • 90 g vegetable oil | 3.15 oz
  • 25 g poppy seeds | 0.90 oz
  1. Mix the eggs, yogurt and sugar – whip them for 1 to 2 minutes with a mixer. Sift the flour and the baking powder into this mass and whip again until smooth.
  2. Add the vegetable oil, mix and finally the poppy seeds, ground in a coffee grinder. Bake at 340 to 356F under foil for about 40 to 50 minutes, then remove the foil and keep baking until a dry skewer (I generally have about 80 to 90 minutes)
  3. Wrap the biscuit in plastic wrap and place it in the fridge overnight (at least 5 hours).

Mousse

Recipe for 1 mousse 5.5 inch:

  • 4 g gelatin (20 g water) | 0.15 oz + 0.70 oz
  • 110 g delicious! juicy! persimmon | 3.90 oz
  • 20-30 g sugar | 0.90 oz
  • 90 g cream 30-35% | 3.15 oz
  1. Soak the gelatin in the water. Punch the persimmon (peeled) with sugar with a blender until a smooth puree.
  2. Whisk the cold cream separately until soft peaks. Heat the gelatin and add to the persimmon puree, mix. Add the cream and mix the mass with a silicone spatula.
  3. Pour into a ring wrapped in cling film. Freeze.

Custard

The creamy custard:

  • 500 g cream (curd) cheese | 17.65 oz
  • 100 g cream 30-35% | 3.55 oz
  • 60-70 g powdered sugar (or to taste) | 2.30 oz

Whip all the ingredients in a mixer bowl on a medium mode, and then at high speeds for 1 to 2 minutes until smooth stable custard.