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Perfect for kids and adults, today we want to share the easy recipe of a delicious and original finger food snack: the Pavesini pops!
There are different variations depending on the flavor you want. They all have a delicious cream base made of Greek yogurt and an additional cream such as raspberry, blueberry, melon, and stracciatella.
The base cream is prepared by mixing Greek yogurt together with whipped cream and icing sugar, a very delicate result that lends itself well to different flavors.
We have chosen to flavor the cream partly with a raspberry puree, partly with a blueberry puree and partly with a melon puree. We also made one enriched with chocolate chips for a stracciatella variant.
The various creams need about 1 hour of firming, given the presence of gelatin to compact them. Then the next step is to stuff the Pavesini. To make Pavesini pops even easier to eat, we suggest using popsicle sticks!
Preparation: 60 minutes - Cooking: no cooking
Difficulty: Very Easy - Portions: 4 persons - Cost: Low
For the filling:
How to prepare Pavesini Pops
To prepare the Pavesini pops, first you will need to prepare a base cream for the filling, which you can then flavor with different flavors. Soak 0.1oz of gelatin in cold water for 10 minutes; when it is softened, squeeze it and dissolve it in 0.6 cup of dairy cream. Allow it to cool.
In a bowl, place the Greek yogurt and add the dairy cream and gelatin mixture; dissolve everything with a whisk or an electric mixer until the mixture is firm.
Sift the icing sugar directly into the base cream, mix with a whisk and set aside, covered with a sheet of contact film. You can already divide the base cream into 4 parts (about 2.8oz for each) or take 2.8oz at a time.
Start preparing a raspberry puree to then add to the base cream to flavor it: blend the washed raspberries in a mixer then pass the puree obtained through a sieve to remove the seeds. Add the raspberry puree to 2.8oz of your base cream. Mix well to mix the two creams and cover it with a sheet of plastic wrap in the refrigerator for at least 1 hour.
Now switch to the blueberry puree: blend the washed blueberries in a mixer and pass the puree obtained through a sieve. Meanwhile, soak in cold water 0.07oz of gelatin, taken from the 0.1oz provided in the ingredients. Let the filtered blueberry puree cool and add the softened gelatin well squeezed. Stir to dissolve the gelatin and add the blueberry puree to another 2.8oz of yogurt cream. Mix and also cover the blueberry cream with a sheet of plastic wrap in the refrigerator for 1 hour.
Switch to the melon: peel it and cut 3.5oz of pulp into pieces that you will blend in the mixer. Pass the melon puree through a sieve as well. Meanwhile, soak the remaining 0.1oz of gelatin and add them, softened and well squeezed, to the slightly heated melon puree. Add the melon puree to another 2.8oz of yogurt cream and mix. If the cream is still white and you want to give a brighter color that reflects the orange of the melon, add a few drops of orange food coloring. Mix well and cover the melon cream with plastic wrap and let it harden in the refrigerator for 1 hour.
Lastly, prepare the stracciatella cream: coarsely chop the chocolate chips and add them to the remaining cream. Mix and let the stracciatella cream harden in the fridge for at least 1 hour and 30 minutes.
After this time, move on to the composition of your Pavesini pops: transfer the creams into 4 piping bags with a smooth nozzle and stuff one Pavesino at a time by squeezing the cream on the lighter surface (the bottom of the cookie). Cover with another Pavesino and insert a wooden stick in the cream. Finish all the creams and arrange your Pavesini pops on a tray. You can also cover the Pavesini finger with some coconut flakes if you prefer. Keep them in the fridge until ready to serve!