Home / Lemon Mint Julep Gelato Pops
- Components Of Recipe
-
Lemon Mint Julep Gelato
-
Method of Frozen Pop Assembly
Lemon Mint Julep Gelato
517g (18.2oz) | |
460g (16.2oz) | |
80g (2.8oz) | |
3162g (111.5oz) | |
345g (12.2oz) | |
287g (10.1oz) | |
169g (6.0oz) | |
10g (0.4oz) | |
1 each (1 each) | |
Method of Preparation
- Combine together all of the ingredients in a large bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Allow to age for at least 30 minutes or preferably overnight.
- Place in a batch freezer and process according to the manufacturer’s instructions.
Method of Frozen Pop Assembly
as needed (as needed) | |
as needed (as needed) | |
as needed (as needed) | |
as needed (as needed) | |
Method of Preparation
- Place the Pavoni® Frozen Pop Mold – Maracaibo into the freezer on a pan and allow to freeze for fifteen minutes.
- Fill a piping bag with the Lemon Mint Julep Gelato.
- Remove the mold from the freezer. Fill the mold with the Lemon Mint Julep Gelato. Insert the Pavoni® Small/Mini Stick into the mold, and then clean the mold with an offset spatula.
- Return the mold to the freezer and allow the pops to harden for at least one hour.
- Once the pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
- Place the pops into the freezer for one hour.
- Melt the PreGel Coriandolina® Coating – Lemon to 30°C/86°F.
- Remove the pops from the freezer and dip into the PreGel Coriandolina® Coating – Lemon. Return them to the frozen sheet tray.
- Garnish as desired.
- Return the pops to the freezer for fifteen minutes to fully set.
- Place the pops in the freezer and serve.
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