DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Chocolate Ice Pops
From 'Tu Casa Mi Casa' by Enrique Olvera
A cooling treat, ice pops can be made with a range of flavours and are very common in the plazas of Mexico. The rich Mexican chocolate is a decadent ingredient that feels fresh and bright when frozen.Ingredients
- 5 gelatine sheets
- 475ml heavy cream
- 475ml whole milk
- 225g Mexican chocolate, grated
Recipe
- Bloom the gelatine by placing the sheets in enough ice water to cover them and let them rest for about 5 minutes, until they become completely flexible. Drain.
- In a saucepan, bring the cream and milk to a boil. Add the bloomed gelatine and whisk constantly, until the gelatine is dissolved; then remove the saucepan from the heat.
- Add the chocolate and whisk until incorporated.
- Let cool to room temperature.
- Pour the mixture into an ice lolly mould, add sticks, and freeze for around 2-3 hours, until completely frozen.
- Remove from the moulds and serve.
- You can keep the ice pops frozen for up to 1 month, as long as they are in an airtight container or bag.
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