Colombian Flag Frozen Pops
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Ingredients
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Unit of Measurement
- Blue Banana Gelato
- 300 g whole milk
- 150 g cream
- 500 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 130 g PreGel Blue Angel Traditional Paste (Banana Candy) - 12372
- Passion Fruit Sorbetto
- 1200 g water
- 550 g sugar
- 50 g PreGel Dextrose - Sweetening Agent - 83612
- 180 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
- 20 g lemon juice
- 2000 g passion fruit puree
- 50 g PreGel Passion Fruit Fortefrutto® - 46072
- Strawberry Sorbetto
- 1200 g water
- 550 g sugar
- 50 g PreGel Dextrose - Sweetening Agent - 83612
- 180 g PreGel Fruttosa® - Water & Milk Base - Hot/Cold Process - 302198
- 20 g lemon juice
- 2000 g strawberry puree
- 50 g PreGel Strawberry Fortefrutto® - 45872
Method of Preparation
Blue Banana Gelato
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine’s instructions.
Passion Fruit Sorbetto
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine’s instructions.
Strawberry Sorbetto
- Combine all ingredients in a large bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in the desired batch freezer and process according to manufacturer’s instructions.
Final Assembly
- Fill three piping bags with each gelato and/or sorbetto, reserve in a freezer.
- Pipe the Passion Fruit Sorbetto into the PreGel Pavoni® Maracaibo pop mold followed by the Banana Gelato and then the Strawberry Sorbetto. Insert the frozen pop stick into the mold, then clean the mold with an offset spatula.
- Place the mold into a blast freezer and allow the pops to harden for at least one hour or overnight in a standard freezer.
- Transfer the pops to a frozen display case and serve.