Pie Frozen Pops
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Ingredients
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Unit of Measurement
- Chocolate Cream Pie Pops
- 1 bag PreGel Sierra Negra Sprint (American-style chocolate) - 72928
- as needed PreGel Coriandolina® Coating - White Chocolate - 90502
- as needed PreGel Chocolate CrumbOlé® (Chocolate Cookie Crumbles) - 64922
- Pumpkin Pie Pops
- 2500 g whole milk
- 1 bag PreGel Pumpkin Spice Sprint - 305402
- as needed PreGel Coriandolina® Coating - White Chocolate - 90502
- as needed PreGel CrumbOlé® Otto Caramel (Cookie Butter Crumbles) - 65542
- Banana Cream Pie Pops
- 2500 g whole milk
- 1 bag PreGel Banana Cream Sprint - 35501
- as needed PreGel CrumbOle® Classic Gluten Free - 66622
- as needed PreGel Coriandolina® Coating - White Chocolate - 90502
Method of Preparation
- Combine whole milk and PreGel Sprint; blend with an immersion blender.
- Let mix age and hydrate for ½ hour (optional).
- Pour into a batch freezer and freeze accordingly.
- Extract the gelato and fill your pop molds using a piping bag.
- Insert pop sticks accordingly; Smooth out the top of the mold and blast freeze until completely frozen.
- Unmold the pops, freeze again if necessary and dip in PreGel Coriandolina Bianco.
- Sprinkle PreGel CrumbOle on top before the PreGel Coriandolina sets.
- Keep frozen until ready to serve.