Pavesini Pops
Category: Desserts
Servings: 15
Ingredients
| Ingredient | Quantity |
|---|---|
| Pavesini biscuits | 30 pieces |
| Heavy cream | 150 ml |
| Greek yogurt | 125 g |
| Powdered sugar | 50 g |
| Gelatin sheets | 6 g + 5 g |
| Dark chocolate chips | 200 g |
| Blueberries | 100 g |
| Cantaloupe melon | 100 g |
| Raspberries | 70 g |
| Food coloring (optional) | As needed |
Instructions
Start by preparing the filling cream, which will later be flavored with different fruit purees. For this, you’ll need to hydrate the gelatin sheets.
-
Soften Gelatin: Soak 6 g of gelatin sheets in cold water for 10 minutes.
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Prepare the Cream Base:
- In a large bowl, combine the Greek yogurt and heavy cream.
- Stir in the soaked and squeezed gelatin (make sure it’s dissolved properly) and beat the mixture until it forms stiff peaks.
- Sift the powdered sugar directly into the cream and yogurt mixture, then gently fold everything together using a whisk.
- Divide the cream into 4 portions, each roughly 80 g, or set aside one portion at a time.
-
Prepare Fruit Purees:
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Raspberry Puree: Blend the washed raspberries in a food processor until smooth, creating a raspberry puree.
- Soak 2 g of gelatin from the remaining 5 g in cold water.
- Warm the raspberry puree slightly and dissolve the softened gelatin in it, mixing well.
- Fold this raspberry puree into one portion of the yogurt-cream mixture.
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Blueberry Puree: Strain the blueberries and blend them into a smooth puree.
- Soak the remaining 3 g of gelatin in cold water, then dissolve it in the warm blueberry puree.
- Mix the blueberry puree with another 80 g portion of the yogurt-cream mixture.
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Cantaloupe Melon Puree: Peel and chop the cantaloupe melon into chunks.
- Puree the melon and strain the mixture to remove any solids.
- Warm the strained puree slightly and dissolve the remaining gelatin in it.
- Mix the cantaloupe puree with the final 80 g portion of yogurt-cream mixture.
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Assembly of Pavesini Pops:
- After the fruit-infused creams have cooled and firmed in the fridge for at least 1 hour, itβs time to assemble the pops.
- Transfer each of the flavored creams into separate piping bags fitted with a plain round tip.
- Take a Pavesini biscuit and pipe one of the fruit creams onto the more textured side of the biscuit.
- Place another Pavesini on top, making sure the smoother side is facing down, creating a sandwich of cream-filled biscuits.
- Repeat this step for all the flavored creams, creating 4 different fruit-flavored Pavesini pops.
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Chill and Serve:
- Once all the Pavesini pops are assembled, place them on a serving tray and refrigerate them until you’re ready to serve.
- They can be stored in the fridge for up to a few hours, ensuring the perfect firm texture before enjoying!
Tips:
- For extra flavor and a fun twist, you can add a few drops of food coloring to each cream to give them a vibrant and festive look.
- You can even experiment with other fruits or flavorings like chocolate or vanilla to suit your taste!
