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?
Baked Blueberry-Lime Popsicles
|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 300Â° 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