PALETAS DE FRESAS CON CREMA
Fresas con crema, a traditional Mexican dessert of strawberries, cream and sugar, gets a warm-weather makeover as popsicles.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Wash and dry 1 pound of strawberries, then remove stems.
- Slice strawberries and put them in a deep bowl. Sprinkle 1/2 cup sugar over the strawberries and stir gently to coat. Allow strawberries and sugar to macerate for 1 hour to draw out the juices.
- While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.
- After 1 hour, add the macerated strawberries to a food processor (I use a Cuisinart mini prep) or a blender and pulse a few times until the strawberries are chopped but not liquified. Add them back to the bowl.
- Clean out your food processor cup or blender and dry thoroughly. Remove the heavy whipping cream from the freezer and add to the food processor cup or the blender. Add 3 tablespoons sugar (or 4 tablespoons if you like your fresas con crema to be very sweet). Run the food processor or blender on high until you have a thick, sweet whipped cream. (Be careful not to overwhip,or you'll end up on your way to making butter.)
- Spoon the whipped cream into the bowl of macerated strawberries with a flexible spatula and gently fold the whipped cream into the berries.
- Pour into popsicle molds and freeze for a minimum of 6-8 hours or overnight.
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