- Melt the chocolate and combine with the rest of the ingredients, mix well and spread evenly on a silicone mat.
- Put the mass it in the fridge.
- Warm the juice with berries and glucose a little; add sugar and starch, bring to a boil, and cook for a minute.
- Add gelatin.
- Spread the jelly in silicone popsicle molds and refrigerate.
- Bring the juice and zest to a boil; strain it into the yolks with sugar. Return the saucepan to the heat, and brew until thickened. Don't bring to a boil!
- Add the gelatin and ricotta to the hot mass. Blend if necessary.
- Cool the mass to 104F (40C), and combine it with the cream (pre-whipped to soft peaks) in two passes.
- Pour the mousse over the jelly (don't forget to insert the sticks).
- Break the crunchies and lightly drown in the mousse.
- Put the blanks in the freezer. Once the popsicles are frozen, cover them with glaze and place in the fridge to defrost.
Melt the chocolate, add the vegetable oil, nuts and crispies (to taste).
* Working temperature is 86F (30C).