Perfect Pops: The 50 Best Classic & Cool Treats

Perfect Pops: The 50 Best Classic & Cool Treats

Charity Ferreira

Language: English

Pages: 96

ISBN: 1452101922

Format: PDF / Kindle (mobi) / ePub

Perfect Pops: The 50 Best Classic & Cool Treats

Charity Ferreira

Language: English

Pages: 96

ISBN: 1452101922

Format: PDF / Kindle (mobi) / ePub


Pops are summer's freshest frozen treats, and they're showing up in all the best places, from farmers markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic, luscious desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results!

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2 Use a spoon to fill the ice pop molds loosely with small chunks of ice cream. Work quickly so that the ice cream doesn’t melt. You want streaks and chunks of ice cream in the pops rather than for everything to blend together. Avoid packing the molds too tightly; the coffee will fill in the space around the ice cream. 3 Carefully pour the cold coffee into a corner of each mold, filling it to the top. Depending on how tightly you fill the molds with ice cream, you’ll probably use about 1 cup

the water, sugar, honey, lime juice, and salt. 2 Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. 3 To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. makes 20 / fruity pops 6 to 8 pops plum pops with shiso Shiso, a member of the mint family, has a delicate flavor that you might recognize from eating the leaves at a sushi bar. If shiso is unavailable, you can

mixture cool for about 10 minutes. Whisk in the half-and-half and continue to whisk until smooth and well blended. 3 Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 2 weeks. 4 To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on sticks. makes 8 pops mexican chocolate pops This luscious dark chocolate pop has a hint of texture and spice similar to Mexican ground chocolate. ingredients

Coffee & Cream Pops 74 Chocolate-Covered Ice Cream Pops Ginger Pops 90 Resources 92 Index 96 Table of Equivalents introduction Pops are some of the most universally beloved and iconic sweet treats around, equally adored by foodies, hipsters, and preschoolers. Pops occupy a sweet spot between modern and oldfashioned, between gourmet and just plain good. Even the fanciest organic pop is essentially simple and fun, evocative for most of us of hot summer days from childhood. One of the

molds. Slide in the strawberry slices (if using) and insert sticks. Sprinkle crumbs around the base of each pop for garnish, if desired. Freeze until firm, at least 6 hours or up to 1 week. 3 To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. makes 46 / creamy pops 6 pops mango lassi pops This pop is inspired by sweet, cooling lassi—my favorite drink to have with Indian food. ingredients 2 cups cubed mango (from about

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