Bavarian Strawberry Pops Food

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

STRAWBERRY BAVARIAN

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

BALSAMIC-STRAWBERRY POPS

Steps:

• Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
• Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
• To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

FROSTY STRAWBERRY POPS

Steps:

• In blender, blend all ingredients about 1 minute until smooth.
• Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
• Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
• Freeze until firm, about 4 hours.
• After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
• To release pops from cups, dip briefly into hot water up to rim of cup.

STRAWBERRY BAVARIAN

Steps:

• Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
• Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
• Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
• Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
• Lower the speed to medium and add the gelatin dissolved in water.
• Beat 1 minute more.
• Pour into the prepared pan.
• Refrigerate at least 4 hours, better overnight.
• Unmold and serve with chocolate sauce or fresh strawberries.
• Keep refrigerated.

STRAWBERRY HORCHATA POPS

Steps:

• In a blender, combine the rice, water and cinnamon stick. Blend on high for 10 minutes, and pour into a large pitcher. Cover with plastic wrap and let rest at room temperature for at least 3 hours.
• Blend the strawberries until completely smooth and pour into the pitcher with the rice water mixture. Give it a stir and then pour into a large measuring cup through a fine mesh sieve to remove the rice bits and strawberry seeds.
• Stir the milk, cinnamon and sugar into the horchata and then divide between the popsicle molds. Insert popsicle sticks and freeze until firm, about 6 hours or overnight.
• Place the freeze dried strawberries in a food processor and process a few times until coarse crumbs and pour out onto a shallow plate.
• Dip each popsicle, at an angle, into the strawberry crumbs right before serving.