Gourmet Summer Popsicles

Eden Passante is showing you how to stay cool with refreshing popsicles in a variety of flavors.

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Course:

Dessert

Seasonal Event:

Summer

INGREDIENTS:

Roasted Blueberry Creme Fraiche (Makes 8):

Honey Lemonade with Edible Flowers:

1 cup fresh squeezed lemon juice
1/2 cup honey simmer in small saucepan with a 1/2 cup water to melt and reduce honey
1 1/2 cup cold water

S'Mores Popsicles:

DIRECTIONS:

Preheat the oven to 375 degrees
Line a baking sheet with tinfoil or parchment paper and scatter the blueberries on it
Drizzle with honey and bake until juicy and they pop open, about 10-15 minutes
Remove and let cool, set aside
In a blender add the Crème fraîche, milk, cream, vanilla and ¼ cup honey and blend until fully incorporated.
Add a spoonful of blueberries to each popsicle mold
Pour the cream mixture into the molds and give it a little stir
Place in the freezer overnight
To remove the popsicles, run the bottom under lukewarm water for 30 seconds

Squeeze lemons to make 1 cup lemon juice
In a small saucepan add 1/2 cup honey and 1/2 cup water and simmer until honey is reduced and melted
In a container with a spout, add the lemon juice, honey water and 1 1/2 cup cold water
Pour into popsicles molds and add edible flowers
Place sticks in and freeze overnight

S'Mores Popsicles:

In a small saucepan, add the cornstarch and 1/2 cup whole milk and simmer until corn starch is melted. Stir while it’s simmering.
Add in the other half of the whole milk, 1 1/4 cup heavy cream, sugar, cocoa powder and salt and bring to a soft boil while whisking until everything is combined and sugar is melted. About 1 minute.
Remove the mixture from the heat and transfer to large measuring cup with spout.
Stir in vanilla.
Pour into popsicles molds and add in the sticks.
Freeze overnight.
Remove from molds by running warm water on the bottom.
Dip in melted white chocolate and then add mini marshmallows and graham crackers.