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Home / Pistachio Frozen Pops

Pistachio Frozen Pops

Pistachio Frozen Pops

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pistachio Gelato - Cold Process
  • Pistachio Gelato - Hot Process
  • Frozen Pops

Pistachio Gelato - Cold Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
400g (14.1oz)
10g (0.4oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in batch freezer and process according to machines instructions.

Pistachio Gelato - Hot Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
400g (14.1oz)
10g (0.4oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Heat the mixture to 85°C/185°F.
  4. Pour into a batch freezer and process according to manufacturer's instructions.

Frozen Pops

as needed
as needed
1 each

Method of Preparation

  1. Place into the blast freezer on a pan and allow to freeze for fifteen minutes.
  2. Fill a piping bag with the Pistachio Gelato.
  3. Remove the mold from the blast freezer. Fill the mold with the Pistachio Gelato. Insert the wooden sticks into the mold, then clean the mold with an offset spatula.
  4. Return the mold to the blast freezer and allow the pops to harden for at least one hour.
  5. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
  6. Place the frozen pops into a holding cabinet for one hour.
  7. Melt the to 30°C/86°F.
  8. Remove the frozen pops from the holding cabinet and dip into the . Return them to the frozen sheet tray.
  9. Return the frozen pops to the holding cabinet for fifteen minutes to fully set.
  10. Place the frozen pops in display case and serve.