Ingredients
- 454 gr. cream cheese, room temperature
- 150 gr. confectioner’s sugar
- 70 gr. PreGel Five Star Chef Pastry Gelatin Base
- 454 gr. heavy cream
- as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut)
- as needed graham cracker crumbs
Method
- Meanwhile combine the PreGel Textura (Mousse Base – Gelatin Replacement) with the heavy cream and whip to medium peaks.
- Fold the whipped cream into the cheese mixture in stages.
- Pipe into desired pop mold and place in the refrigertor.
- Allow the mixture to firm up for several hours in the refrigerator.
- Once they have set, place the pop sticks inside the cheesecake filling.
- Transfer the pops to the freezer and freeze solid before attempting to remove the pops from the mold.
- Remove the pops from the mold and dip into PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut).
- Allow the excess PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) to drip off of the pops and then return the pops directly to the freezer to harden completely.
- Once the glaze has hardened, the pops can be removed from the freezer and rolled in the graham cracker crumbs.