Cooking time is given without freezing. Yolks pound with sugar and starch and whisk a little.

Mix milk with sugar, bring to a boil. Pour the mixture into the yolks and stir well.

Add carrot juice, mix and return to fire. Simmer until the mixture thickens.

Remove the mixture from the heat, add the poppy seeds and leave to cool at room temperature.

Whip the cream. In the cooled to room temperature, the mixture gently fold in the whipped cream and move downwards, trying to keep the cream not much fell off. The mixture is put into a container and store in the freezer until firm, stirring every 30-40 minutes to break up ice crystals.

Melt the white chocolate in a water bath or in a microwave oven. It is important not to overheat the chocolate. Inflate the ball of small size, wash and dry it. Lubricate the lower half neutral oil and dip in melted chocolate, rotating the ball so that its lower part, where possible, evenly covered with chocolate. Turn the ball upside down, and put into a container of a smaller diameter and put in the freezer for a few minutes to solidify. I have used for this purpose, the balcony, since there was -15.

After that, get the ball and repeat the procedure.

In a container put the parchment, grease it with oil. With a spoon put the white chocolate for the bottom of the Cup.

Fasten on the base of the ball with the chocolate sphere. Again send in the freezer for a few minutes. After curing just pop the balloon and remove it. If desired, you can melt dark chocolate and decorate the Cup using a pastry bag.