I am finally posting recipes again and I am sure I will be more regular from now on. One of the reasons I haven’t been posting often is because, apart from having a crazy work schedule and feeding my forever-hungry husband, I need to good pictures for my blog which I can manage to take only during the day. And doing this during the day is almost impossible with my full-time, demanding job. All my cooking happens after work, so it’s been frustrating. Since, I got married, 7 months back, my weekends are full of beautiful dates or setting up the house or preparing for my pop-ups. So, after much procrastination and natural laziness, I finally got some good photography lights with a difuser yesterday, and now I really have no excuses but to belt out some good recipes for you to try and give me a feedback on. So yay, on that.
This Ice Popsicle recipe is very special to me. My mom started doing these super popsicles at home. I posted one on my Instagram as well, a few months back. And I have been inspired since then, and trying lots of recipes for these popsicles. Also, in my day job, I am very attached to my passion. I look after the Ice-cream business, Magnum and Wall’s desserts, for South Asia. I have been doing this for more than 1.5 years and it’s been super exciting. Yes Yes, I launched the Magnum Brownie and the Kareena ad, which I am rather proud of. So, Icecream and frozen desserts are now in my blood stream. Over the course of the next few months, I will be sharing all my tested recipes, with pictures for you.
Serves: 5-6 depending on mould size (I used 90 ml molds)
Prep Time: 20 mins
Cooking time: 20-30 mins
Freezing Time: 4-5 hours
Expertise Level: Medium
Ingredients Availability: Most of the ingredients are easily available these days. Special ingredients like cherries are seasonal and you may get cooking chocolate in specialty bakery ingredients store. In Mumbai, I go to Arife. I think everyone who bakes here goes there too.
- Taste Palate: Sweet tooth
- Ambiance: Oh! Midnight snacking for sure and after hours dessert with the husband
- 400 gms coconut milk (or regular cream)
- 200 gms dark chocolate, shaved or chopped
- 1 tbsp. honey (or sugar if you are not seeking health or vegan benefits 😉 )
- 1 cup pitted fresh cherries (will tell you how to pit them in the method) – If you dont have cherries, you can use berries or just any good quality berry or mix fruit jam. It won’t be blackforesty but it will still work wonderfully. You won’t have to follow one whole step either and reduce your prep and cooking time by half if you use a ready jam
- 3 tbsp. brandy
- 2 tbsp. cane sugar (unprocessed sugar or any sugar if you are not fussed about it being vegan)
- 5-6 icecream sticks
- 5-6 popsicle moulds (90ml molds. Bought them from Amazon)
To make the cherry compote:
- First we need to pit the cherries. The easiest way to do it is keep a straw and a chopstick handy. Pluck the stem out, for all the cherries.
- To pit the cherries: Push the straw from the flesh to the direction of the seed on the fruit’s axis, both the sides. By axis I mean, the point where you detach the stem from the fruit and the opposite end. Now, using a chopstick, push the seed out from the openings you made with the straw. If you feel, you don’t need the straw you can do the same process with the chopstick. You should get fully intact cherries. If some of them break, it’s completely fine.
- Now in a thick bottomed pan, add the cane sugar, pitted cherries and the brandy
- Bring the fruit and sugar to boil in medium heat and then let it simmer for 10-15 minutes in medium to low heat
- Once you see that the fruits are releasing its juices and the cherries look a bit softened up, take the cherries out from the pan using a slotted spoon
- Continue to simmer the left over cherry liquid until it slightly thickens into a syrup. You know this when the syrup starts coating the back of your spoon.
- Now pour this liquid over the cherries and let it cool
To make the Popsicle
- Melt the chocolate in the double boiler. Basically put chocolate in a glass bowl over boiling water, and hold it using a utensil grabber without touching the outer bowl (that is kept on direct heat). Stir the chocolate continuously over the double boiler without letting any water enter the bowl, else your chocolate will seize up
- Now, in another dry bowl, add the coconut milk and let it heat in the low simmer for around 7-9 mins, until soft boil bubbles appears and then take it off heat immediately. Keep stirring and don’t boil the coconut milk fully. Same for the cream if you aren’t using coconut milk
- Let the chocolate and coconut milk cool down a bit
- Add 2/3 of the coconut milk to your molten chocolate and mix till both are incorporated well to form a creamy ganache
- Add honey to the remaining coconut milk and mix well
- Cool all the 3 elements of your popsicle to room temperature. You can refrigerate them for 15 mins if you like
- Now, to assemble your popsicle, fill the popsicle mould to half with the chocolate ganache using a piping bag or a spoon
- Then, add the coconut milk filling 3/4th of your mould
- Now with a spoon add the cherry compote. Ensure you add at least 3-4 whole pieces of the cherries with the syrup into each mould. If you still have some left over, try adding more without spilling over the mold. If cherry compote is over and you still have space left, pour whichever mixture you have left over till the brim.
- Now use a skewer or a chopstick and gently stir/swirl the liquids in each mold once or twice to give the colourful marble like effect. Don’t over stir as you don’t want to mix all of them up
- Now freeze for an hour in the freezer and take them out. Insert the ice-cream stick to 3/4 of the stick length at the center and put them back into the freezer. Put a timer or an alarm so that you don’t forget else you won’t be able to take the popsicle out
- Your popsicles should be ready in around 4 hours. Better to leave them over night
- Now the moment of truth. To remove the ice popsicle from the moulds, keep some luke warm water handy in a bowl. Take out as many as you want to consume at that time and leave the rest in the freezer. Hold the mould under running tap water for 30 seconds and then dip it in the warm water. Take the mould out instantly from the warm water. Now, try pulling the stick out. Your popsicle should come out easily. If it does not, put the mould under running water and try again. Do not immerse the mould in the warm water more than twice as your popsciles can either break inside the mould or come out melting already. You don’t want that. So, you need to be quick but patient with this. You can wait for a 3-4 minutes to attempt it again without the luke warm water
Chocolate and Cherries are a match made in heaven. There is no way that if you have cherries and you won’t think of chocolate. Cherries are perfect even for white chocolate, so give them a try.
Cherry Compote can be used for so many things. You can make a bigger batch and reserve it in the fridge. Use it for an ice-cream topping, or on bread, scones, muffins or cupcakes, instead of using unhealthy off the shelf jam