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Cranberry Ice Pops

  • Preparation:
    60 minutes
  • Cooking:
    60 minutes
  • Servings:
    8
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Frédéric Laplante
Frédéric Laplante Chef & owner of Légende par La Tanière

Ingredients

Cranberry Puree

  • 1 lb. (500 g) cranberry puree
  • 1/3 cup (100 g) of sugar
  • 4 sheets of gelatin

'The Bomb'

  • 150 g of sugar
  • 1/4 cup (60 ml) water
  • 6 egg yolks
  • 2 ½ cups (600 g) whipping cream (35% m.f.)

Cranberry Jelly

  • 2 ¼ cups (500 g) red cranberry cocktail
  • 2 tsp. (8 g) agar-agar

Preparation

Cranberry Puree

  1. Heat the cranberry puree and add sugar until dissolved.
  2. Put the gelatin leaves in cold water 10 minutes and add gelatin to the preparation.
  3. Mix well.

'The Bomb'

  1. Make a syrup with sugar and water, the temperature should reach 118 °C.
  2. Beat the egg yolks (until smooth) and gradually add the syrup.
  3. Let cool and add the whipped cream to the puree mix.

Cranberry Jelly

  1. Bring the cranberry juice to a boil and add the agar-agar, whisk vigorously and allow to temper at around 60 °C.

Preparation

  1. Prepare the cranberry puree first and then add ‘the bomb’ to the puree. Mix well.
  2. Pour the preparation into ice pop molds and put in the freezer.
  3. Unmould when frozen, then dip the ice pops into the cranberry jelly to give it an icy effect.
  4. Decorate with fresh cranberries, dried cranberries, drops of rose jelly and dehydrated cranberries ground to powder.