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Why is it working
- Cooking fresh raspberries touches the curvy of the fruit and pulls their sweets out.
- The use of a full -fat Greek yogurt provides a succulent creamy texture without adding too much water.
- The addition of orange juice complements the citrusic, slightly bitter taste of raspberry.
In the world of dessert, raspberries are often treated as a follow -up, which is given to the role of a garnish or drizzle sauce. But the sign of the big raspberry yoghurt popsicle is where the fruit shines. Here we like the flavor of Raspberry's bright red berry, emphasizing its flower notes and jam sweets. Combined with a full-fat Greek yogurt, the raspberry base is transformed into a creamy and perfectly sweet-sustained dessert.
Like ours cranberry popsThe key to success is for the raspberries to gently steam with water, sugar, citrus juice and salt. Cooking breaks down raspberries, destroying their content while concentrating their fruity depth. Add orange juice, a trick we borrowed from Max FalkowitzShe is well paired with the Raspberry's inherent citrus tickets. Mixing the mixture with the Greek yogurt and heavy cream balances the acidity, slight bitterness and sharp taste of the puree.
Although we have decided to mix raspberries and yogurt for a more coherent taste, you can make swirls with this recipe. Start raspberry puree and yogurt based on the first and second steps. In the third step, keep them separately instead of combining the puree and yogurt base. Make each tablespoon of popsicle forms, alternating with puree and yogurt base until the molds are full. Draw multiple eighths through each of the completed popsicle mold to reach the swirling look.
August 2020
The sweet, bitter frozen snack for which you will be grateful during this heat wave
Cooking method
(Keep on the screen awake)
To the raspberry puree:
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8 ounce (1 3/4 cup; 225 g) fresh or frozen raspberry (See the comment)
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3 ounce water (1/4 cup plus 2 tablespoon; 85 g)
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3 ounce crystal sugar (1/4 cup plus 2 tablespoon; 85 g)
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1/4 teaspoon fresh orange juice -from 1 orange
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1/8 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
To the yogurt fund:
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5 1/2 ounce (3/4 cup; 155 g) tense complete greasy Greek yogurt5% milk bag (see comment)
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2 ounce crystal sugar (1/4 cup; 55 g)
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2 ounce (1/4 cup; 55 g) heavy cream (See the comment)
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1/2 teaspoon fresh orange juice -from 1 orange
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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To the raspberry puree: Mix raspberries, water, sugar, orange juice and salt in a 2 quartet stainless steel pan. Boil the medium to high heat and then reduce the heat to maintain gentle cooking. Cook, occasionally mixed with a heat -resistant spatula until the raspberry breaks down and slightly thickened in the mixture consistency, approx. 10 minutes. Remove from heat and let it cool for 30 minutes. Place the mixture in a blender and process until very smooth, approx. For 15 seconds. Filter the raspberry puree through a fine mesh filter set over a small bowl to remove the seeds (you need to get 1 cup of tensioned puree).
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To the yogurt base.
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To prepare the butts: Thanks to the raspberry puree in the base of the yogurt until it is thoroughly mixed. Divide the popsicle base between six 3 fluid ounce popsicle forms and freeze until solid, at least 4 hours (to facilitate the filling of the molds, to transmit the popsicle mixture to a measuring cup or other container). Follow the popsicle mold instructions to resolve.
Special equipment
2 -quart stainless steel pan, heat resistant spatula, fine filterTo mixerTo 3 ounces of popsicle forms
Note
This recipe is produced for six 3 ounces of popse, but can be sized up or down as needed to accommodate different sizes and number of popsicle forms.
Read about it Our favorite popsicle forms hereOr
If you use frozen fruits, place the frozen raspberries in a medium bowl and let it soften slightly at room temperature, approx. 20 minutes. Discard any liquid that has accumulated at the bottom of the bowl before continuing the recipe (this increases the full time of the recipe).
Not all Greek yogurt is created equal, which can make a big difference in a recipe where it is the main ingredient. Find brands that contain only milk and active cultures, such as Fage and Choban, or try Skyr. Avoid yogurt or Skyr thickened with gums or pectin as the high moisture content can change the frozen texture.
We highly recommend that you stick to the full -fat Greek yogurt; Replacing with low fat or lean yoghurts results in icy butts, tougher, cake taste. The same applies to heavy cream; Replacing with a lower fat milk signal results in icy butt flavors.
Make-Head and Storage
The raspberry can be cooled in airtight container for up to 5 days.
After unification, all popsicle can be packed tightly in plastic and can be frozen for up to 4 weeks.