What is summer without anything frozen that melts in your mouth? I still haven’t summoned up all my courage to venture into making REAL ice cream. Without an ice cream maker real ice creams seems to be one step too big. So each summer I surrender to making yosicles. Now you might wonder what that is. Yoghurt based popsicles. And with real fruit (or vegetables – depending onwhere you live).
I could now wander off telling you something about the history of popsicles, the guy who left his soda out on the porch in a cold night. But that’s boring. More exciting must have been the sight of the giant melting popsicle in New York City: in 2005 a big beverage company wanted to break the world record for the biggest popsicle. And they did not take it small. They hauled in a 17.5 ton popsicle – not considering the consequences of a hot sunny day. Instead of a world record popsicle they produced the biggest kiwi-strawberry sauce New York has ever seen.
Now back to the regular sized portions and to this year’s installment of yosicles.
ROASTED RHUBARB-STRAWBERRY GREEK YOGURT POPSICLES
Ingredients (recipe makes about 700 ml; makes 8-10 popsicles, depending on size of mold): Roasting:
325 g rhubarb (3-4 stalks)
500 g strawberries
4 tbsp maple syrup
1 tsp balsamic vinegar Popsicles:
400 g greek yogurt
2 tbsp maple syrup Chocolate drizzle:
50 g dark chocolate
25 g butter
1) Line baking tray with parchment paper. Preheat oven to 190 ºC.
2) Wash and peel rhubarb stalks. Cut in 1 cm thick slices. Wash and hull strawberries, cut them in halves. In a large mixing bowl add maple syrup and balsamic vinegar to the rhubarb and strawberry pieces and mix until all pieces are evenly coated.
3) Evenly distribute rhubarb and strawberries on the baking sheet and roast for 30-40 minutes until they are very tender. Remove from the oven and let cool completely.
4) Once the roasted rhubarb and strawberry pieces are cooled completely, puree them in a blender.* Popsicles:
5) Separately, mix greek yogurt with two tablespoons of maple syrup.
6) Pour the greek yogurt and rhubarb-strawberry-puree into the popsicle molds in layers. Insert popsicle sticks. Freeze for several hours (until completely frozen), best over night. Chocolate drizzle:
7) Once the popsicles are completely frozen, finely chop dark chocolate. Melt chocolate and butter in bain-marie, stirring occasionally until the chocolate coating has a thin (runny) consistency.
8) In order to remove popsicles from mold, immerse popsicle molds into hot water and gently pull the popsicles out of the mold. Drizzle chocolate over the frozen popsicles. Put the popsicles back into the freezer (best on a tray covered with parchment paper).
9) Serve & enjoy.
* The roasted rhubarb strawberry puree can be made up to two days(??) in advance and stored in an airtight container in the fridge.
Hello & welcome to Strudel & Cream! I am Alexandra and this is my creative playground where you will find visual food stories from the heart of Europe! (Food) photography, the process of preparing food and exploring new (and old) places are my daily yoga - and that is what this place is about.