carole
07-07-2012, 06:05 AM
**I think this one is my favorite****I made it two ways. One using a popsicle mold and the other just using 3 oz paper cups(no sticks). I may try mixing everything together instead of layering it next time. Taste really good!
Sugar syrup:
½ cup + ½ tablespoon (106g) caster (superfine) sugar
¾ cup (180ml) water
Cream layer:
½ cup (120ml) heavy cream, lightly whipped
1 ½ tablespoons icing sugar, sifted
½ vanilla bean, halved lengthwise, seeds scraped with the back of the knife
Peach layer:
1 1/2 cups peaches, peeled, pitted and chopped(if can tolerate)
sugar syrup, cool
Start by making the sugar syrup: place sugar and water in a small saucepan over medium heat and stir until the sugar is dissolved. Let come to a boil, boil for 1 minute then remove from heat and cool completely.
Place the cream, icing sugar and vanilla seeds in a bowl and fold gently to combine. Spoon the mixture into twelve ¼ cup (60ml) capacity popsicle molds and place in the freezer for 10-15 minutes, or just until they start to firm. Insert a stick in each mold and freeze for 1 ½ hours.
Place the peach and sugar syrup in a blender and process until very smooth. Divide the peach mixture between the popsicle molds, topping the cream layer. Freeze for 4 hours or until completely frozen.
To unmold the pops, remove the molds from the freezer 5 minutes before serving and run the bottoms under some cold water. Remove carefully for the cream layer is very creamy and might break.
**Peaches are on the try it list***
Sugar syrup:
½ cup + ½ tablespoon (106g) caster (superfine) sugar
¾ cup (180ml) water
Cream layer:
½ cup (120ml) heavy cream, lightly whipped
1 ½ tablespoons icing sugar, sifted
½ vanilla bean, halved lengthwise, seeds scraped with the back of the knife
Peach layer:
1 1/2 cups peaches, peeled, pitted and chopped(if can tolerate)
sugar syrup, cool
Start by making the sugar syrup: place sugar and water in a small saucepan over medium heat and stir until the sugar is dissolved. Let come to a boil, boil for 1 minute then remove from heat and cool completely.
Place the cream, icing sugar and vanilla seeds in a bowl and fold gently to combine. Spoon the mixture into twelve ¼ cup (60ml) capacity popsicle molds and place in the freezer for 10-15 minutes, or just until they start to firm. Insert a stick in each mold and freeze for 1 ½ hours.
Place the peach and sugar syrup in a blender and process until very smooth. Divide the peach mixture between the popsicle molds, topping the cream layer. Freeze for 4 hours or until completely frozen.
To unmold the pops, remove the molds from the freezer 5 minutes before serving and run the bottoms under some cold water. Remove carefully for the cream layer is very creamy and might break.
**Peaches are on the try it list***