Noemi, from Almond Corner, tends to come to us with incredible sounding, yet time consuming recipes (as seen here and here). And though I’m never one to turn down a culinary challenge, every once in a while I like to be able to whip something impressive together in a few simple steps. And I have to admit, these baked blueberry-lime popsicles are sounding mighty appealing at this moment in time. Deemed as fancy popsicles (because adults need to play too), what better way to beat the heat this summer?
- 1/2 cup blueberries
- 1 tablespoon cane sugar
- 1/4 teaspoon speculoos spice mixture
- 1/2 cup + 2 tablespoons fresh lime juice
- 4 egg yolks
- 1/2 cup sugar
- 1 cup heavy cream, chilled
- FOR THE BLUEBERRIES
- Preheat the oven to 300° F.
- Mix blueberries with sugar and the speculoos spice mixture and bake for 10-15 minutes.
- Let it cool and puree in a blender.
- FOR THE LIME ICE CREAM
- Bring water in a medium pot to a boil. In the meantime put egg yolks, sugar and lime juice in a heatproof bowl.
- Place the heatproof bowl above the boling water and with the help of an electric mixer whisk everything together.
- Keep on whisking until it gets fluffy and thick. It takes about 15 minutes.
- Remove bowl from the water bath.
- Beat chilled heavy cream until stiff and fold into the previously prepared cream.
- TO MAKE THE POPSICLES
- Add blueberry puree to the lime ice cream base and give it a stir or two in order to
- have marbled popsicles at the end.
- Pour mixture into popsicle forms and freeze for at least 4 hours.
Styling, Photography & Recipe from: Almond Corner