in Dessert Recipes

Espresso popsicles

updated

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Ingredients for 1 servings:

  • 3 tsp, heaped sugar
  • ½ tsp vanilla sugar
  • 2 espressos, freshly prepared
  • 150 g mascarpone
  • some milk

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

for ice cream molds with 6 x 60 = 360 ml filling capacity

Prepare two fresh espressos. Dissolve the sugar and vanilla sugar in the warm espressos. Pour 150g of mascarpone into a measuring jug and add the still-warm espressos. Stir well with a small whisk until the mascarpone is creamy and no lumps are visible. Top up the mixture with milk until the volume reaches 360ml. Stir briefly again and pour into ice cube trays. Place the trays in the freezer and let them freeze. I always wait at least 4 hours before serving to ensure they are completely frozen. With my portafilter machine, each espresso contains approximately 50-60ml. Since the mixture is topped up with milk, the volume is relatively variable.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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