"Mystery Box Madness : August 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten ingredients are given each month and for this month, the ingredients are Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby/Fingerling Potatoes and Caramel or Cajeta. We are to select at least three ingredients and cook a recipe from any of IHCC's past or present featured chefs.
My three selected ingredients ; Red Fruits (strawberry), Heavy (whipping) cream and Caramel (homemade)
Looking at the ten ingredients, with red fruits and heavy cream, I knew I wanted to make a cool dessert. The weather here is always so hot (even at midnight!) and a cool dessert would be more than welcome anytime of the day. Found this recipe from Donna Hay's website, Caramel Swirl Popsicles which uses caramel topping as one of its ingredients and single cream. I have not seen single cream being sold here before, but I do have an opened carton of heavy cream, and some leftover homemade caramel which I made for a dessert a while back. I've added some fresh strawberries to complete the required ingredients for this months MBM challenge.
The popsicles are really easy and quick to make, the only thing is to freeze the empty popsicles mould in the freezer before making the popsicles. Ingredients uses 2 tablespoons of malt powder, of which I've used Horlicks, mixed with milk, heavy cream, icing sugar in a bowl and whisk until the sugar and the malt powder have melted. The caramel is mixed with a little heavy cream and then drizzle down the sides of the frozen popsicle moulds. Pour the milk mixture into each mould, at this stage I've added slices of strawberries. Insert the sticks and freeze until frozen.
The melting popsicles!
I had a hard time removing the popsicles from the moulds! I've tried a few methods from putting the moulds into a bowl of warm water, letting it sit for a few minutes on the kitchen counter and even holding it upside down under running water! In the end I've got to loosen the popsicles by running a thin paring knife around the insides of the mould to get them out! By that time, the popsicles are beginning to melt in our hot weather. It was 34 degrees that day!
The popsicle moulds have failed me many times, this is the last time I'll be using them! I've a mission now to look for reliable popsicle moulds! Has anyone use the ones made with silicone before? Are they any better? Any recommended brands of moulds?
Not that anyone is complaining! These are so yummy. The popsicles are so creamy and the tasted really amazing with the malt powder. Surprisingly even with the caramel, the sweetness is just right. And it is really nice with the addition of the strawberries. I'll be making these again, only this time I'll use ramekin bowls for individual servings or simply freeze it in a larger container. And double the recipe! And try with different fruits! Yums!
(adapted from donnahay.com)
1 cup (250ml) milk
1-1/4 cups (310ml) single (pouring) cream (heavy cream)
2 tablespoons malt powder
1/4 cup (40gm) icing sugar
1/4 cup (60ml) caramel topping
2 tablespoons singe (pouring) cream, extra (heavy cream)
some fresh strawberries (sliced into quarters)
Place 8 x 80ml-cup-capacity popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, drop in some sliced strawberries, insert popsicle sticks and freeze for 4-5 hours or until frozen. Remove the popsicles from their mould and serve. Makes 8.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Mystery Box Madness : August 2015