PUSHABLE ROSé POPS
Why should kids have all the summer frozen-treat fun? When a frozen push-pop is infused with rosé wine, fresh berries and pound cake, a grown-up can happily relive the good ol' days.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 pops
Number Of Ingredients 6
Steps:
- Pour the juice into a medium saucepan and sprinkle over the gelatin. Let stand until the gelatin is absorbed, 2 to 3 minutes.
- Add the superfine sugar and heat over low just until the gelatin and sugar dissolve, about 1 minute.
- Pour the gelatin mixture into an 8-inch square baking dish and stir in the wine. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
- Use one 7 1/4-inch-tall pushable pop mold to cut out 12 thin rounds of pound cake from the slices. Press 1 round in the bottom of each mold. Freeze the molds while the gelatin sets.
- Fill each mold halfway with the gelatin mixture, then press in 1 or 2 raspberries. Fill the rest of the way with the gelatin mixture, tapping each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
