Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Coconut Gelato, Mint Tea Gelato and Passion Fruit Gelato

Coconut Gelato, Mint Tea Gelato and Passion Fruit Gelato by Alejandro Quinones.

Coconut gelato, mint tea gelato, passion fruit gelato and chocolate coating for pops by Alejandro Quinones, Pastry Chef of Crave It in New York, NY.

 

Coconut Gelato

Yield: 20 mini frozen pops

  • 9.25 lb/4.2 kg milk
  • 14.8 oz/420 g heavy cream
  • 24.7 oz/700 g granulated sugar
  • 22.2 oz/630 g Pregel Maxipan 150 
  • 15.16 oz/430 g Pregel Cocco

1. Using an immersion blender, mix all ingredients together and process in gelato machine. 

2. Pipe into mini silicone popsicle molds with wooden popsicle sticks and place in blast freezer. 

3. Unmold and freeze. 

4. Dip pops in milk chocolate as directed below.

Mint Tea Gelato

Yield: 10 mini frozen pops

  • 36.3 oz/1030 g milk
  • 1 oz/30 g powdered skim milk
  • 9.17 oz/260 g heavy cream
  • 7.4 oz/210 g granulated sugar
  • 0.7 oz/20 g dextrose
  • 1.76 oz/50 g light corn syrup
  • 1.76 oz/50 g Pregel Base 50
  • 2.1 oz/60 g mint tea

1. Using an immersion blender, mix all ingredients together and process in gelato machine. 

2. Pipe into mini silicone popsicle molds with wooden popsicle sticks and place in blast freezer. 

3. Unmold and freeze. 

4. Dip pops in white or dark chocolate as directed below.

Passion Fruit Gelato

Yield: 20 mini popsicles

  • 4.4 lb/2 kg passion fruit puree
  • 33.8 oz/960 g water
  • 33.15 oz/940 g granulated sugar
  • 3.5 oz/100 g Pregel Fruttosa
  • Lemon juice, to taste

1. Using an immersion blender, mix all ingredients together and process in gelato machine. 

2. Pipe into mini silicone popsicle molds with wooden popsicle sticks and place in blast freezer. 

3. Unmold and freeze. 

4. Dip pops in white chocolate as directed below. You can also drizzle them with colored cocoa butter, if you like.

Chocolate Coating for Pops

  • 2.2 lb/1 kg chocolate couverture (milk, white or dark)
  • 3.5 oz/100 g cocoa butter

Melt the chocolate with the cocoa butter and heat to 100°F. Dip frozen pops in mixture to coat, letting excess drip off. Place coated popsicles on display and freeze until ready to serve.

 


Click here to read more about this and related recipes in the article "Crave It."

Tasty Food Photography eBook

Most Read Articles

Popular Recipes

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook