Emma Hearst’s festive palettes are just what your summer needs.
The author of the new Flavors from the farm the chef shares two Mexican-inspired ice creams that are “creamy, refreshing and balanced in sweetness and flavor.” They are also naturally red, white and blue for the 4th of July!
Both are made with fresh and freeze-dried fruit — a lemon-blueberry palette with raspberries and graham cracker crumbs; and coconut and strawberry popsicles with blueberry crumble.
These butter cookie sandwiches filled with jam are a light and festive treat for the 4th of July
“It’s so easy to get creative with palettes because they’re always so simple to create! I remembered my favorite warm-weather flavors, lemon and coconut, and made them the stars alongside the other goodies,” says Hearst.
Lemon and blueberry paletas with raspberry and graham crumb
2 cups of whole milk
1 (14 oz.) can sweetened condensed milk
1 tablespoon grated lemon zest plus ½ cup fresh juice (from 3 large lemons)
1 cup of small blueberries
½ cup freeze-dried raspberries
½ cup graham cracker crumbs
A pinch of flaky sea salt
1. Mix the milk, condensed milk, lemon zest and juice in a liquid measuring cup until combined. Pour about 2 tablespoons of milk mixture into each of 12 (3-ounce) popsicle molds. Top each with blueberries, then top each with 2 tablespoons milk mixture; discard the remaining mixture. Insert 1 stick into each plate. Freeze for at least 8 hours or up to 2 weeks.
2. Process the raspberries in a food processor until a fine dust is formed, about Mach 4. Transfer to a rimmed baking sheet and stir in the graham cracker crumbs and salt.
3. Remove the cookies from the pan and gently press each piece into the crumb mixture until you get the desired coating. Place on a tray lined with baking paper. Freeze, uncovered, for 30 minutes.
Makes: 12 Active time: 30 minutes Total time: 9 hours
Coconut and strawberry paletas with blueberry crumble
1 (13.66 oz.) can full-fat coconut milk, well shaken and blended
1 (14 oz.) can sweetened condensed milk
A pinch of kosher salt
½ cup toasted sliced almonds
½ cup of finely chopped fresh strawberries (from 3 medium-sized strawberries)
1 cup toasted unsweetened shredded coconut
½ cup freeze-dried blueberries, chopped
A pinch of flaky sea salt
1. Combine the coconut milk, condensed milk, and a pinch of kosher salt in a liquid measuring cup until combined. Pour 2 tablespoons of coconut milk mixture into each of 12 (3-ounce) popsicle molds. Place almonds and strawberries on each one, then cover with the remaining milk mixture. Insert 1 stick into each plate. Freeze for at least 8 hours or up to 2 weeks.
2. Process the chopped coconut and blueberries in a food processor until some of the blueberries form small crumbs, about 10 pods. Transfer to a rimmed baking sheet and mix in a flake of salt. 3. Working quickly with one stroke at a time, gently press into the blueberry mixture until coated. Place on a tray lined with baking paper. Freeze, uncovered, for 30 minutes.
Makes: 12 Active time: 25 minutes Total time: 9 hours
Categories: Trends
Source: HIS Education