Five Iconic Popsicles!

• Pour the baileys in a saucepan and reduce it on a medium heat till you’re left with 180 grams. Stir it every now and then to prevent it from burning.
• I always know the weight of my pans to easily check the reduction process. The pan weighs 1035 grams, so that plus 180 grams means the end weigh needs to be 1035 grams + 180 grams. You’ll end up with a nice thick syrup.
• Then add the cream, the milk and the sugar. Now while stirring bring this to a boil. It will burn quite fast, so keep an eye on it.
• Meanwhile transfer the egg yolk in a bowl and once it has boiled while mixing slowly pour the liquid on the yolks. Now normally you need to pour it back into the pan and give it some more heat till it has reached a temperature of 85 °C (185 °F), but because it was already hot enough the ice cream base had already properly thickened.
• Then add the ice cream stabilizer and give it a good mix with a hand blender. I use Stab2000. Now cover it and let it rest overnight in your fridge.
• The next day you can give it another mix before pouring it into an ice cream machine and turn it into a beautiful ice cream.
• Now beforehand I already prepped my mold with the wooden sticks and popped them in the freezer so the ice cream doesn’t melt when I fill them. Once the ice cream is done transfer it into a piping bag and fill your molds all the way. Try to press the tip into the corners so no air pockets form.
• Level the top with a pallet knife and let it set in your freezer for at least a couple of hours. My freezer is at the lowest possible temperature so you can unmold them without any issues. Now keep them covered in your freezer for later. 

• Spread the white chocolate on your worktop and toast it at 150 °C (302 °F) for about 15 minutes. You want a lovely golden brown color.
• When you’re happy with the color let it cool down completely and then transfer it into a measuring cup. Also add the flaky salt.
• Then on a low heat melt the cacao butter.
• Once melted pour it on the caramelized white chocolate and melt it till smooth. This can take a couple of minutes.
• Now place the toasted cashews on a cutting board and roughly chop them. To insure I only use the coarse pieces I then passed it through a sieve leaving you with the perfect size.
• Then mix the preferred amount of chopped cashews with the chocolate glaze. After take the frozen Baileys popsicle and dip it once or twice in the glaze. The temperature of the glaze is around 35 °C (95 °F).
• Once you’re happy with the result place them on a metal tray. To bring them to the next level I then piped some melted white chocolate on top and shaped it with a frozen stamp. A perfect way to give your popsicle a personal touch. 

• Mix the water with the sugar, the glucose syrup, the empty vanilla pod, the cardamom pods, the cinnamon stick and a touch of grated nutmeg. These are the 4 spices I always put in my carrot cake. Heat this up till it’s at a low simmer.
• Then turn off the heat and let it infuse for at least 1 hour. Meanwhile mix the yoghurt with the cream cheese.
• Pass the syrup through a fine sieve onto the cream cheese and blend it till smooth.
• Once smooth add the ice cream stabilizer. Blend it once more and then let it rest overnight in your fridge before pouring it in an ice cream machine. Turn it into a beautiful ice cream.
• Transfer it into a piping bag and fill a prefrozen mold. Level the top and cover the mold with the top part. Now insert some wooden sticks in the ice cream and make sure you press it down as far as possible.
• Let it set in your freezer. Once set gently remove them and keep them in your freezer. 

• Pour the carrot juice in a saucepan and reduce it on a medium heat till you’re left with 400 grams.
• After that add the sugar with the lemon juice and the ginger syrup. Mix it well before pouring 10 grams into each pre frozen popsicle mold.
• Press the frozen cream cheese ice cream in there and let it set once more. I left it overnight to insure it’s fully set.
• Then gently wiggle the mold to release the vacuum and take the popsicles out. 

• Begin by cleaning enough strawberries for 350 grams.
• Then add the sugar with the lemon juice, the glucose and the Stab2000. Now blend it till smooth.
• Once smooth add the cream and blend it for another 10 seconds. Then pass it through a fine sieve. Tap the side of the sieve to speed up the process.
• Let it rest in your fridge before pouring it into your ice cream machine and turn it into an ice cream machine.
• If you want to serve the ice cream on its own keep it in a freezer that’s -12 °C (10 °F) so it stays nice and flexible.
• Now fill a prefrozen mold with the ice cream and make sure you fill all the corners. Level it and then let it set in your freezer.
• Once frozen remove them from the mold and keep them covered in your freezer for later.

• Begin by melting the butter on a low heat.
• Meanwhile mix the flour with the icing sugar, the salt and the seeds from the vanilla pod.
• While mixing add the egg white and the melted butter. When there are no more lumps stop mixing to prevent too much gluten from forming. Let it rest for at least an hour.
• After that spread it on the silicon cone mold and level it. Bake them at 150 °C (302 °F) for around 15 to 20 minutes.
• When still hot remove them from the mold and portion them. Also trim the edges with a big round cutter.
• Place them back on the metal tray and bake them for another minute. Again when still hot shape the cones with a cone shaper. Press it well to insure you get a tight end result.
• Let them cool down before filling them with some tempered white chocolate. When it’s full turn it around to remove any excess chocolate. Let it set for at least 30 minutes and then keep them dry and covered.
• To finish the popsicle place the strawberry ice cream on the cone and pipe little dots of the white chocolate in the dents. Sprinkle some toasted almond bits on top and it’s ready to be served! 

• Transfer the raspberries in a measuring cup and also add the sugar, the lemon juice, the glucose, the ice cream stabilizer and the basil leaves. Now blend it till smooth.
• Once smooth pass it through a fine sieve and then let it infuse and rest overnight in your fridge.
• The next day you need to blend it for another 10 seconds before pouring it into an ice cream machine and turn it into a beautiful sorbet.
• For this one I also prepared the mold with the wooden sticks and pre froze it. You could also fill all the molds in this video without turning the ice creams or sorbets, but I just prefer the texture like this. Plus, it’s a lot cheaper because you add air during the turning which increases the volume.
• Now fill a piping bag with the sorbet and fill the mold all the way. Then level the top and freeze them till solid.
• Once frozen remove them from the mold and keep them covered in your freezer. 

The basil jelly

• Mix the apple juice with the sugar and the agar powder. Mix it well and then bring it to a boil for at least 30 seconds.
• Meanwhile place a bowl in a deep ice bath and transfer the basil leaves in the bowl.
• When the gel base has boiled you can pour it on the basil leaves. Then you need to mix it so the base can cool down as fast as possible and the basil doesn’t turn brown.
• Once it has set transfer it into a blender and blend it till smooth. Beware the gel doesn’t heat up too much from the friction, then it will also loose it’s green color.
• Now soak the gelatin in cold water.
• Then pour the lemon juice in a pan and heat it up till it starts to steam. When that’s the case turn off the heat and dissolve the gelatin.
• Now slowly while mixing add the gelatin liquid. Then transfer it on the silicon mold and level it with the matching comb. This will create a lovely line pattern.
• Transfer it on a tray and let it set for at least 30 minutes in your fridge.

The yoghurt jelly

• First soak the gelatin in cold water.
• Now heat up the ginger syrup and once it starts too steam turn off the heat and dissolve the gelatin.
• Then in two or three parts add the yoghurt with 10% fat. Mix it well in between so no lumps can form.
• Once the temperature is around 25 °C (77 °F) you can pour it on the cold mold and directly level it with a big pallet knife. If you wait too long the gelatin already starts to set, so you need to work fast. Now let it set for at least 30 minutes as well.
• After that use the raspberry sorbet to check the size and portion it. Very gently remove it from the mold and lay it on a plastic sheet.
• Place the frozen sorbet on top and use the sheet to roll the jelly around the popsicle. Trim the sides and make sure the ends match.
• Keep it well covered in an airtight container in your freezer to prevent the jelly from breaking and drying out. Let it come to room temperature for a minute once you take it out of the freezer and they’re ready to be served. 

• Begin by cleaning enough cherries for 300 grams. For this you need to remove the stems and pits.
• Then add the sugar with the lemon juice, the glucose and the ice cream stabilizer. Blend it till smooth. This can take a couple of minutes.
• Transfer it in a piping bottle and fill each part of the mold with 3.5 grams. Now level the mold by tapping it and then freeze it for an hour. 

• Mix the cream with the milk and the sugar. Mix it well and then bring it to a boil.
• Meanwhile transfer the egg yolks in a bowl and once the liquid has boiled while stirring slowly add it to the yolks.
• This time the base wasn’t hot enough, so I poured it back into the pan and while stirring cooked it till the temperature is 85 °C (185 °F).
• Now pour it in a bowl, add the ice cream stabilizer and blend it till smooth.
• Cover it and let it cool down in your fridge. After that pipe 4 grams in each part of the mold and also freeze this for at least 1 hour. 

• Pour the cherry liquor in a pan and heat it up. Then flambee it with a blowtorch to burn the alcohol off. If you don’t do this the base has trouble freezing, because alcohol doesn’t freeze.
• Once the flam is out add the water together with the sugar and the salt. Mix it well and then bring it to a boil.
• Then add the cacao powder and while stirring boil it for 2 minutes.
• After that mix the dark chocolate with the ice cream stabilizer in a bowl and pour the hot cacao base on there. Now blend it till smooth.
• Then cover it and let it set in your fridge.
• Once set blend it once more before filling the final part of the mold. Now close the top and press the wooden sticks in the chocolate sorbet.
• Freeze this for at least 2 hours to insure all the layers at set and then gently remove them from the mold.