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Home / Blackberry White Chocolate Frozen Pops
Blackberry White Chocolate Frozen Pops
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- Components Of Recipe
- Blackberry Sorbetto
- Final Assembly
Blackberry Sorbetto
| 1500g (52.9oz) | |
| 1000g (35.3oz) | |
| 550g (19.4oz) | |
| 100g (3.5oz) | |
| 140g (4.9oz) | |
| 100g (3.5oz) | |
| 20g (0.7oz) | |
| 10g (0.4oz) |
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine or process immediately in batch freezer according to machine's instructions.
Final Assembly
| as desired | |
| as desired |
Final Assembly
- Pour a layer of into the frozen pop mold, making sure not to cover the opening for the frozen pop stick. Place in blast freezer and allow to harden.
- Pipe Blackberry Sorbetto into the frozen pop mold, filling the mold completely. Insert frozen pop sticks, and smooth the top of the mold with an offset spatula, wiping away any excess sorbetto.
- Place in the blast freezer and allow to harden completely.
- Remove pops from mold and transfer to a normal freezer with the facing up on your sheet pan.
- To coat the frozen pops, melt to about 30˚C/86˚F. Carefully dip frozen pop in and allow excess to drip off. Decorate as desired.
- Store in the display case until ready to serve.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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