List of ingredients:
1. Strawberry: 400g
2. Banana: 100g
3. Rock sugar: 40 grams
4. Cream: 150ml
5. Yogurt: 100ml
6. Fine sugar: 30 grams
7. Red pitaya meat:100g
8. Dried cranberries: Appropriate amount
9. Freeze-dried strawberry: 15g
10. Banana: 2.
1 1. Yogurt: 250ml.
Production steps:
1. Mix bananas, strawberries, red pitaya, fine sugar, light cream and yogurt, and beat them into fine fruit paste with a cooking machine.
2. Sprinkle dried cranberries on the fruit puree.
3. Spray a layer of edible oil on the bottom and around the popsicle mold to facilitate demoulding.
4. Pour the puree into the popsicle mold until it is about eight minutes full.
5. Put the popsicle mold into the freezer of the refrigerator and freeze it for more than 4 hours until it is completely solidified.
6. Take out the popsicle mold and let it stand at room temperature for 5- 10 minutes, which is convenient for demoulding.
7. Invert the popsicle mold on a stable table, gently press the top of the mold, and take the popsicle out of the mold.
8. If a part of the popsicle sticks to the mold, you can scrape it gently on the mold with a knife to help demould it.
In the above steps, pay attention to the following points to avoid the sorbet sticking to the mold:
1. Before pouring the puree into the mold, spray a layer of cooking oil around and at the bottom of the mold, which will make the popsicle easier to demould.
2. When pouring the puree, don't pour it too full, just about eight minutes, so as not to overflow the mold when freezing.
3. In the process of freezing the puree, you can put a box of ice cubes in the refrigerator, which helps to freeze quickly and keep the shape of the puree.
4. When the popsicle is taken out of the mold, the mold can stand for 5- 10 minutes at room temperature, which can reduce the temperature difference between the popsicle and the mold and make the mold easier to demould.
5. If the popsicle is still stuck on the mold, you can scrape it gently on the mold with a knife to help demould it.