Dessert at home
Description
The recipe won't take much time. With these ingredients, I get 16 large and 4 small popsicles (step 9). Make sure you have enough molds to use all the mousse at once. If the mousse sets in the bowl, it won't be suitable for popsicles anymore, but you can still eat it with a spoon. So if you're short on molds for 2-3 popsicles, you can pour the mousse into ramekins and enjoy it as a dessert. Serve chilled.
Instructions
- 1
Step 1
To prepare "Eskimo" pastries, gather all the ingredients. Pour cold water over the gelatin and let it soak for 20-30 minutes to soften.
- 2
Step 2
Pour the milk into two saucepans, about half in each. Add sugar, starch, and vanilla to one, and white chocolate to the other. Place both on the stove and bring to a boil. The sugar should dissolve, and the mixture with starch will thicken slightly. The chocolate will melt.
- 3
Step 3
Add the swollen gelatin to the hot milk with sugar. Stir until dissolved.
- 4
Step 4
Then mix in the milk with chocolate.
- 5
Step 5
Strain the milk-chocolate mixture through a sieve. Then cover with plastic wrap and cool to room temperature, stirring occasionally. Be careful not to let the mixture start to gel.
- 6
Step 6
Whip the heavy cream with powdered sugar. It should become thick but not stable. The mixture won't hold its shape yet, but the trail from the spoon should remain.
- 7
Step 7
Gradually incorporate the whipped cream into the milk mixture using a whisk.
- 8
Step 8
Immediately pour the ready mousse into molds. It sets quickly!
- 9
Step 9
Insert popsicle sticks into the molds. Transfer the mousse into a piping bag and fill the molds. Place them in the freezer for several hours, until completely frozen.
- 10
Step 10
Remove the frozen ice cream bars from the mold. In this form, they can be stored in the freezer until you're ready to coat them with chocolate.
- 11
Step 11
For the glaze, melt the chocolate with vegetable oil. Depending on the type of chocolate, you may need more vegetable oil. The thicker the glaze, the thicker the layer on the pastries, and therefore, the more glaze will be used.
- 12
Step 12
Cool the glaze to room temperature and dip each (frozen) popsicle into it. If you dip them into warm glaze, it will slide off the popsicles. Place the popsicles on parchment paper and refrigerate for 2-3 hours to let them thaw slightly.
- 13
Step 13
You can decorate the outside of the ice cream to your liking. You can create a pattern using the same glaze and add sprinkles for decoration.
- 14
Step 14
Enjoy your meal!