Durian Crispy Popsicle

Name: Durian Crispy Popsicle
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Pure milk; 20g Caster sugar a; 200g net meat Durian; 220g Light cream; 20g Caster sugar b; 200g Vanilla Cocoa Butter Chocolate Substitute; 7 capsules Macadamia

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the warming summer, we can't do without ice products, and the hot days are too tormenting. Chocolate ice cream, the taste of summer, let the family chill for a summer and enjoy a summer aftertaste. I remember that when we were young, we liked to eat crispy flying fish. It has a chocolate skin with nuts on the outside and soft milk ice cream on the inside, which is very delicious. Mom and Dad love durians, so this summer, I prepared them with durian crispy ice cream to relive the coolness of the old days. For popsicles, silicone molds are the first choice. They are easy to demold and the finished product is perfect, which can cool you down right away!
Mould:
ZDKP2131 Positive Small Oval Popsicle Silicone Mold 4*2
ZDKP2130 Positive Heart Shaped Popsicle Silicone Mold 2*2

Ingredients

220g Pure Milk
20g Caster Sugar A
200g net meat Durian
220g Light Cream
20g Caster Sugar B
200g Vanilla Cocoa Butter Chocolate Substitute
7 capsules Macadamia

Durian Crispy Popsicle

1. The ingredients to prepare durian popsicles: 200 grams of durian meat, 220 grams of pure milk, 20 grams of fine sugar, 220 grams of light cream, and 20 grams of fine sugar.

2. Add 220 grams of whipped cream to 20 grams of caster sugar, and beat to the five-distributed state (flowable), and set aside.

3. Put 200 grams of durian flesh, 220 grams of pure milk, and 20 grams of granulated sugar into a cooking machine to make a puree (the more delicate the better).

4. Mix step 2 and step 3 and mix well.

5. Insert the configured popsicle sticks into the mold.

6. Pour the mixed ice cream paste into the mold, and gently shake the mold back and forth to make the ice cream paste flat.

7. Cover with plastic wrap and freeze in the refrigerator for six hours.

8. Prepare crispy ingredients: cut macadamia nuts into small grains.

9. Cut the chocolate into small pieces and boil in the chocolate oven.

10. Put ice packs or ice cubes on the baking tray, then put a layer of fresh-keeping bag on the baking tray, and put the cooling rack on it, ready to decorate.

11. Push the popsicle forward and demould it.

12. Quickly drizzle the chocolate liquid at about 30 degrees and sprinkle with crushed nuts for decoration.

13. Wrap each popsicle individually with plastic wrap for easy storage.

14. In the same way, glaze the oval durian popsicles until they are all decorated.

Tips:
1. When whipping the whipped cream, pay attention to low speed and not over-spread, otherwise it will not be mixed with durian paste smoothly.
2. The smoother the durian paste is, the better. You can use a wall-breaking machine or a cook machine. In addition, the maturity of the durian is related to the difficulty of whipping, and the slippery durian flesh is more delicately whipped.
3. After pouring the ice cream paste into the mold, you can use the method of shaking back and forth to make the surface smooth, or you can use a scraper to smooth it.
4. Sprinkle the crushed nuts quickly when pouring into the chocolate liquid, otherwise the chocolate will not stick after it has solidified.