Recipe: Italian apricot popsicle

Home Cooking Recipe: Italian apricot popsicle

Notes:

Now is the season of Huang Xing. Last week, I bought a box of yellow rhubarb apricots in the kitchen market. It was big and full of aroma. However, when it was soft, it was not so sweet and it began to appear black spots. Have to consume it quickly! The summer of Guangzhou is coming, the hot and hot is "baked", and it is best to eat popsicles to cool off! Coincidentally, I saw the popsicle recipe with apricot as the main ingredient in the Lekui public. I made the adjustment according to the existing popsicle mold. The yellow apricot is rich, sweet and sour, and it is delicious! The key is to use the yellow apricots. Therefore, the theme picture has a yellow apricot appearance. The popsicle mold used in the production, purchased from the kitchen market, is a Japanese imported PALETAS popsicle mold, a group of six, the total capacity is about 480 ml. Therefore, the total amount of popsicle solution made in the recipe is 500 ml, and the loss is just used up. If you are using another popsicle mold, it is best to pre-fill it with water, pour it into the measuring cup to know the total capacity, and then adjust the amount of the popsicle solution accordingly, which will not waste more, and will not do enough. It is.

Ingredients:

Steps:

  1. Home Cooking Recipe: The main material is shown in the figure, and the amount of sugar is adjusted according to the sweetness of the yellow apricot. The gelatin tablets are cut into small pieces and softened with ice water (drinkable).

    The main material is shown in the figure, and the amount of sugar is adjusted according to the sweetness of the yellow apricot. The gelatin tablets are cut into small pieces and softened with ice water (drinkable).

  2. Home Cooking Recipe: 8 rhubarb apricots, peeled and cut into pieces, put into a blender to break. If the yellow apricot is soft, chopped and crushed with a spoon. I used My Juicer 2 for 5 seconds and it was broken into a thick juice. Iighed about 320 grams of yellow apricot juice. If you like the taste of the flesh, you can leave some small fruit pieces without breaking.

    8 rhubarb apricots, peeled and cut into pieces, put into a blender to break. If the yellow apricot is soft, chopped and crushed with a spoon. I used My Juicer 2 for 5 seconds and it was broken into a thick juice. Iighed about 320 grams of yellow apricot juice. If you like the taste of the flesh, you can leave some small fruit pieces without breaking.

  3. Home Cooking Recipe: Pour the apricot juice into a small pot, add sugar, simmer for 3 minutes until the sugar is completely melted, stir evenly, and it is thick. Then pour the milk and whipped cream and cook until it is nearly boiling and away from the fire. Try the taste at this point, not sweet enough to add sugar. Squeeze the soft gelatin tablets to excess water, add to the solution, and stir until completely melted.

    Pour the apricot juice into a small pot, add sugar, simmer for 3 minutes until the sugar is completely melted, stir evenly, and it is thick. Then pour the milk and whipped cream and cook until it is nearly boiling and away from the fire. Try the taste at this point, not sweet enough to add sugar. Squeeze the soft gelatin tablets to excess water, add to the solution, and stir until completely melted.

  4. Home Cooking Recipe: Allow the popsicle solution to cool until it is not hot. Pour into the measuring cup and the total amount is 500 ml.

    Allow the popsicle solution to cool until it is not hot. Pour into the measuring cup and the total amount is 500 ml.

  5. Home Cooking Recipe: Install the popsicle mold and pour the solution into the mold.

    Install the popsicle mold and pour the solution into the mold.

  6. Home Cooking Recipe: The amount produced is just used up.

    The amount produced is just used up.

  7. Home Cooking Recipe: After completely letting cool, cover and insert a wooden popsicle. Put in the refrigerator and freeze until it is completely condensed.

    After completely letting cool, cover and insert a wooden popsicle. Put in the refrigerator and freeze until it is completely condensed.

  8. Home Cooking Recipe: It is very convenient to take off the mold. Take the popsicle mold out of the bayonet, soak it in the cool water, or punch it in the faucet for a few seconds, hold the stick and pull it, perfect demoulding!

    It is very convenient to take off the mold. Take the popsicle mold out of the bayonet, soak it in the cool water, or punch it in the faucet for a few seconds, hold the stick and pull it, perfect demoulding!

  9. Home Cooking Recipe: Beautiful! Apricot is delicious, smooth and sour, sweet and sour. Come and try it! ????

    Beautiful! Apricot is delicious, smooth and sour, sweet and sour. Come and try it! ????

Tips:

By changing the rhubarb apricots into soft fruits such as mangoes and peaches, you can make more patterns!


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