Chocolate Lavender Frozen Pops

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Ingredients

Chocolate Lavender Gelato

  • 2500 gr. whole milk
  • 20 gr. dry lavender flowers
  • 1 bag PreGel Chocolate Super Sprint
  • 10 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)

Frozen Pops

  • as desired Chocolate Lavender Gelato
  • as desired PreGel Coriandolina Coating – White Chocolate
  • 1 each PreGel Frozen Pop Mold – Tango

Method

Chocolate Lavender Gelato

  1. Combine the milk and the lavender flowers and bring to a simmer.
  2. Cover the pot and steep for 30′.
  3. Strain out the lavender flower and discard.
  4. Mix the infused milk with the remaining ingredients and mix well for 2 – 3′ using an immersion blender.
  5. Place in a batch freezer and process according to the manufacturer’s instructions.

Frozen Pops

  1. Place PreGel Frozen Pop Mold – Tango into the blast freezer on a pan and allow to freeze for 15 minutes.
  2. Fill a piping bag with the Chocolate Lavender Gelato.
  3. Remove the mold from the blast freezer.
  4. Fill the mold with the Chocolate Lavender Gelato.
  5. Insert the wooden sticks into the mold, and then clean the mold with an offset spatula.
  6. Return the mold to the blast freezer and allow the pops to harden for at least one hour.
  7. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
  8. Melt the PreGel Coriandolina Coating – White Chocolate to 30 °C.
  9. Remove the frozen pops from the holding cabinet and dip into the PreGel Coriandolina Coating – White Chocolate.
  10. Return them to the frozen sheet tray.
  11. Return the pops to the holding cabinet for 15′ to fully set.
  12. Place the frozen pops in display case and serve.