Hi, I am Eugenie. Have you ever heard of chestnut popsicle before? Today I am going to make a delicious chestnut and cream pops.
Chestnut and Cream Popsicle Recipe
For 1 2/3 cup popsicles (400ml)
- 1/3 cup chestnut paste (80ml)
- 2/3 cup light whipping cream, 35% fat (160ml)
- 2/3 cup milk (160ml)
- 1 teaspoon acacia honey
In a cup add in 1/3 cup of chestnut paste. This chestnut paste is Crème de Marrons in French. It’s from Ardèche region of France which produces a lot of chestnuts. Bonne Maman also has chestnut cream. Then add in 2/3 cup of light whipping cream and then 2/3 cup of milk. And add in 1 teaspoon of acacia honey. And stir until homogenously mixed.
Then add in the batter in the popsicle molds. And put them in the freezer and store for at least 4 hours.
Out of freezer, dip a popsicle in hot water for a few seconds. This will slightly melt the pop, so it’s easier to remove the mold.
Now it has two layers: chestnut layer and cream layer. Believe me, both layers are equally sweet and delicious.
Bon appetit. So good. It’s summer, I just want to make more pops.
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- When I also thought of 바밤바, a popular Korean ice pop. But this tastes different from 바밤바, which seems to contain caramelized sugar.
- In France chestnut cream is widely available at any supermarket as well as fine confectioneries such as Fauchon and Hediard and tearoom Angelina (sur rue Rivoli).