Pudding popsicles
These were a blast from the past for me. They were easy to make and kids and adults devoured them.
From Chow.
Chocolate Pudding Popsicles
4 oz bittersweet chocolate, finely chopped
1/3 cup granulated sugar
5 tablespoons unsalted butter, cut into small pieces
1/8 teaspoon fine salt
2 cups cold half-and-half
2 teaspoons unflavored powdered gelatin
1 teaspoon vanilla extract
Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved, about 6 minutes.
Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface.
Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated.
Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 10 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)
Transfer the mixture to a blender and add the vanilla.
Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off).
Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.
Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.)
Vanilla Popsicles
2 cups cold half-and-half
1/3 cup granulated sugar
1/4 teaspoon fine salt
2 teaspoons unflavored powdered gelatin
3 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
Place 1 3/4 cups of the half-and-half, the sugar, and the salt in a medium saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl.
Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.
Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated.
Pour the half-and-half/egg mixture back into the pan and add the gelatin mixture and the butter.
Cook over low heat, whisking constantly, until the butter melts, the gelatin dissolves and no longer feels grainy, and an instant-read thermometer registers 160°F, about 5 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly and the eggs may curdle.)
Remove the saucepan from heat and stir in the vanilla.
Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer.
Discard the solids.
Divide the mixture among the pop molds and freeze until frozen, about 3 hours.
Check the original link for butterscotch and swirled pudding pops.
From Chow.
Chocolate Pudding Popsicles
4 oz bittersweet chocolate, finely chopped
1/3 cup granulated sugar
5 tablespoons unsalted butter, cut into small pieces
1/8 teaspoon fine salt
2 cups cold half-and-half
2 teaspoons unflavored powdered gelatin
1 teaspoon vanilla extract
Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved, about 6 minutes.
Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface.
Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated.
Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 10 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)
Transfer the mixture to a blender and add the vanilla.
Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off).
Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.
Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.)
Vanilla Popsicles
2 cups cold half-and-half
1/3 cup granulated sugar
1/4 teaspoon fine salt
2 teaspoons unflavored powdered gelatin
3 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
Place 1 3/4 cups of the half-and-half, the sugar, and the salt in a medium saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl.
Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.
Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated.
Pour the half-and-half/egg mixture back into the pan and add the gelatin mixture and the butter.
Cook over low heat, whisking constantly, until the butter melts, the gelatin dissolves and no longer feels grainy, and an instant-read thermometer registers 160°F, about 5 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly and the eggs may curdle.)
Remove the saucepan from heat and stir in the vanilla.
Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer.
Discard the solids.
Divide the mixture among the pop molds and freeze until frozen, about 3 hours.
Check the original link for butterscotch and swirled pudding pops.
Comments
Post a Comment