Galaxy Frozen Pops

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Ingredients

Black Currant Sorbetto

  • 2500 gr. water
  • 250 gr. PreGel Black Currant Fortefrutto
  • 10 gr. fresh lemon juice
  • 650 gr. sugar
  • 100 gr. PreGel Dextrose (Sweetening Agent)
  • 140 gr. PreGel Fruttosa Milk Free (Water Base)
  • 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)

Frozen Pops

  • as needed PreGel White Chocolate smART Glaze
  • as needed Chef Rubber Food Color

Method

Black Currant Sorbetto

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Let the mix age and hydrate for 30′, or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process.
  4. Let the mix age and hydrate for 30′, or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process.
  5. Pour in batch freezer and freeze.

Frozen Pops

  1. Pipe Black Currant Sorbetto into desired pop mold, insert stick, freeze completely.
  2. Remove pop from mold and store frozen until ready to glaze.
  3. Divide PreGel White Chocolate smART Glaze into different bowls and color as desired with Chef Rubber – Powdered Color Black (stir well).
  4. Pour different color glazes over.
Source: http://www.pregelrecipes.com/