Frozen Cherry Popsicle

Elaboración

• Preparing the Biscuit Glacé

  Make a bomb paste using the sucrose—after first preparing a syrup at 121 °C—and the egg yolks.

  Stir in the melted gelatin and continue whipping until the mixture turns white.

  Incorporate Payoyo Cheese

  Melt the grated Payoyo cheese in the hot milk and blend until smooth.

  Add it to the pasta bomba along with the cream cheese and mix well.

  Add the Cream

  Next, fold in the partially whipped cream, gently folding the mixture to maintain a light and airy texture.

  Place in the molds and freeze.

  Preparing the Acid Solution

  Dissolve the citric acid in the mineral water and set it aside to add to the compote later.

  Making Cherry Compote

  Dice the frozen cherries into brunoise.

  Mix the pectin, cornstarch, and sucrose.

  In a saucepan, heat the invert sugar and the cherries together to about 40 °C.

  Sprinkle in the mixture of cornstarch, pectin, and sucrose and bring to a boil.

  Flavor and Freeze

  Remove from the heat, then stir in the bitter almond essence and the acid solution.

  Spoon the compote into 10 × 2.5 cm molds, filling them to a height of about 2 cm.

  Freeze and set aside.

  Preparing the Crackling Bath

  Melt the milk chocolate and stir in the sunflower oil. Mix until the mixture is smooth.

  Optionally, add the slivered almonds and mix.

  Bathing the Production Process

  Once the biscuit glacé is completely frozen, coat it with the chocolate glaze at approximately 40 °C to form a crispy outer layer.