Salted caramel, milk choc and malt crumble popsicle

Salted caramel, milk choc and malt crumble popsicle

Ghiacciolo al caramello salato, cioccolato al latte e briciolata di mandorle

By
From
PIDAPIPÓ
Makes
5 popsicles

This is a take on the classic Australian ice cream, the Golden Gaytime. It starts with salted caramel gelato dipped in milk chocolate that’s then rolled in a malt crumble. These are really sweet but they’re always a hit when you serve them at parties.

Ingredients

Quantity Ingredient
480g see method for ingredients
100g milk chocolate, broken into small chunks
40g cocoa butter

Malt crumble

Quantity Ingredient
140g unsalted butter, melted
85g malt powder
175g plain flour
100g caster sugar

Method

  1. Preheat the oven to 170°C. Line two baking trays with non-stick baking paper.
  2. To make the malt crumble, put all the ingredients in a bowl and mix together with your hands to form a crumble-like mixture. Arrange on one of the prepared baking trays in an even layer and cook for 20 minutes until lightly golden, breaking the crumble up with a fork and mixing it around halfway through cooking. Remove from the oven and leave to cool, then break into breadcrumb-sized pieces with your hands. Set aside.
  3. Fill five 60 ml popsicle moulds with the salted caramel gelato and push a popsicle stick halfway down in the centre of each. Transfer to the freezer and leave to harden for 4 hours.
  4. Once the gelato has hardened, briefly place one of the moulds popsicle stick–side up (being sure that no water touches the gelato) in a jug of warm water. Remove the mould from the water, turn it upside down and pull gently on the popsicle stick until the popsicle comes out, then transfer to the tray lined with non-stick baking paper. Repeat with the remaining moulds, then return the popsicles to the freezer and leave for a further 2 hours to harden.
  5. Melt the milk chocolate and cocoa butter together in a double boiler or a bowl in the microwave, then pour into a tall container and leave to cool slightly. Dip a popsicle into the chocolate, then transfer it to the tray with the malted crumbs and turn to coat each side (you need to do this quickly before the chocolate solidifies). Repeat with the remaining popsicles. Eat straight away or place the popsicles back on the lined tray and return to the freezer until needed.
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