with toasted meringue and almond streusel

Crème Anglaise/ Cremeux: 

  • 4 1/3 cups milk
  • 1 cup sugar
  • 22 egg yolks
  • 20 ounces Dark chocolate
  • 20 ounces butterscotch chips
  • 8 sheets gelatin, bloomed

Add milk to a medium sized sauce pot and slowly bring to a light simmer. In a separate large bowl, add the egg yolks and sugar and mix until the sugar and eggs are incorporated together. Once the milk has reached a low simmer remove it from the heat and add a little bit of the milk into the sugar and egg yolk mixture. Add the rest of the tempered milk and egg yolk mixture back to the sauce pot and slowly bring mixture to 85 degrees Celsius while stirring constantly. After the mixture reaches 85 degrees, remove from the heat and split evenly into two separate bowls. Add the chocolate and ½ of the gelatin to one bowl and the butterscotch and the rest of the gelatin to the other and stir until both mixtures are smooth and fully incorporated.

Next, fill the popsicle molds. Any standard popsicle mold will work for this application. Fill each popsicle mold halfway up starting with the chocolate mixture. Secondly, add the butterscotch to fill the popsicle molds up the rest of the way. It is important that you start with the chocolate base first as it tends to be a bit thicker in consistency. Cover the molds tightly with plastic and poke a popsicle stick into each cremeux. The plastic will keep the stick from falling over before the popsicles freeze. Allow popsicles to freeze 24 hours before removing from the molds.

 

Meringue

  • 6 egg whites
  • ½ tsp cream of tartar
  • 1 ½ cups white sugar

Preheat oven to 225F. In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Add into a piping bag and pipe onto a silpat or baking pan covered in parchment paper. Bake one hour and then turn off oven. Leave in oven until ready to serve.

Almond Streusel

  • 1 cup light brown sugar
  • 12 TB AP flour
  • 12 TB slivered toasted almonds
  • 12 TB Granola
  • 2 tsp cinnamon
  • 2 tsp salt
  • 12 TB cold unsalted butter cut into small cubes

Preheat oven to 300 F. Combine all dry ingredients in a large bowl, excepting the granola and almonds. Cut in the butter by rubbing the cold pieces between your fingers until the mixture resembles sand. Stir in the granola and almonds. Spread across a lined baking sheet and cook 15 minutes or until toasted.

To serve, place two pops on a plate and sprinkle the cooled streusel and meringue over the pops.