Ingredients
Crunchy layer
puffed rice
25g
0.88oz
1.68tbsp
wafer crumbs
25g
0.88oz
1.68tbsp
coconut flakes
40g
1.40oz
2.68tbsp
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
Jelly
orange juice
150g
5.07fl oz
red currants
100g
3.50oz
0.40cup
6.70tbsp
sugar
30g
1.05oz
2tbsp
glucose syrup
30g
1.05oz
2tbsp
cornstarch
7g
0.25oz
0.47tbsp
gelatin
8g
0.28oz
0.54tbsp
Orange mousse
orange juice
200g
6.76fl oz
orange zest
10g
0.35oz
0.67tbsp
egg yolks
50g
1.75oz
3.35tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
ricotta
250g
8.75oz
1cup
16.75tbsp
gelatin
13g
0.46oz
0.87tbsp
whipping cream
250g
8.45fl oz
The glaze
white chocolate
375g
13.13oz
1.50cup
25tbsp
vegetable oil
90g
3.04fl oz
crispies
nuts
Method
Crunchy layer
- 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.
Jelly
- 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.
Orange mousse
- 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.
The glaze
Melt the chocolate, add the vegetable oil, nuts and crispies (to taste).
* Working temperature is 86F (30C).
