Christmas Inspired Popsicles
Christmas in the Southern hemisphere can be a little different to the holiday stereotypes we see in our favourite Christmas movies (hands up Elf fans!) and holiday songs; unlike those dashing through the snow, we are dashing for the ocean at our favourite beach, or sharing singing our carols around the BBQ. To experience Christmas in the warm weather is very different to that in the cold, so this year I wanted to have a play with the humble ice block or popsicle and flavour it with ingredients that remind me of my childhood Christmas' in New Zealand!
My first popsicle is inspired by a little combination of desserts - strawberries and cream, and our families favourite trifle. At the base is a layer of creamy vanilla semifreddo that has a flavour similar to that of custard, then on top sits a fruity layer of strawberry sorbet! Of course it wouldn't be a trifle inspired dessert without a cheeky spike of alcohol (don't worry we had a separate one as kids hahaha) so I added a little drop of Chambord to the sorbet mix, which enhances the flavour of the strawberries and adds a little hum of warmth.
Nearly every Christmas we would make gingerbread, and it wouldn't be Christmas without them. The second popsicle has all the flavours of gingerbread, with a subtle hit of espresso which pairs so well with spices! Like the base of the first, this popsicle has a semifreddo base to which I added the spices and a coffee syrup - this one is addictive, trust me.
For some healthier summer dessert ideas perfect for christmas, click here.
My first popsicle is inspired by a little combination of desserts - strawberries and cream, and our families favourite trifle. At the base is a layer of creamy vanilla semifreddo that has a flavour similar to that of custard, then on top sits a fruity layer of strawberry sorbet! Of course it wouldn't be a trifle inspired dessert without a cheeky spike of alcohol (don't worry we had a separate one as kids hahaha) so I added a little drop of Chambord to the sorbet mix, which enhances the flavour of the strawberries and adds a little hum of warmth.
Nearly every Christmas we would make gingerbread, and it wouldn't be Christmas without them. The second popsicle has all the flavours of gingerbread, with a subtle hit of espresso which pairs so well with spices! Like the base of the first, this popsicle has a semifreddo base to which I added the spices and a coffee syrup - this one is addictive, trust me.
For some healthier summer dessert ideas perfect for christmas, click here.
You will need (makes 10-12):
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Method
- To make the sorbet: blend together 1 punnet of hulled strawberries, 2tbsp caster sugar and Chambered. Strain through a sieve, then fill the half of the ice block moulds half way with the mixture. Freeze until set.
- To make the coffee syrup: in a pot, combine the water, 3/4 cup caster sugar and coffee. Bring to a simmer and reduce until thickened and syrupy. Set aside to cool.
- To make the semifreddo: over a bain marie, use an electric mixer to whisk the eggs, egg yolk, remaining sugar and vanilla. Continue to whisk until the mixture has thickened and lightened in colours (this may take up to 10 minutes). Remove from the heat, then whisk the cream in a separate bowl. Fold the cream into the egg mixture. Fill the moulds that already have strawberry sorbet with the plain semifreddo.
- With the remaining mixture, stir in the cinnamon, ground ginger and nutmeg, along with 3tbsp of the coffee syrup. Fill the empty moulds with the coffee semifreddo.
- Place on the sticks that the moulds came with, or plastic wrap over the mould and poke in wooden sticks (the plastic wrap will help hold the stick in place). Freeze overnight to set, then enjoy!
