Ledena lizalice od ananasa (Ice pineapple lollipop)

Sastojci: 450 g ananasa (komadići u soku), 90 ml belog ruma, 3 kašike kokosovog krema (stvrdnuti krem na vrhu konzerve), korica od 2 limete, 175 g crne čokolade (iseckane), za dekoraciju - kokosove ljuspice (brašno).

Priprema:

1. Ocedite komadiće ananasa, ostavite sok. 

2. Stavite 200 g ananasa u blender sa 9 kašika soka, sa rumom i kokosovim kremom. Blendajte dok ne postane glatko, a zatim umešajte koricu limete.

3. Sipajte u 4 x 100 ml kalupa za lizalice i zamrznite 4 sata ili dok se ne stegne.

4. Kokos stavite u činiju i obložite malu dasku ili pleh papirom za pečenje. 

5. Otopite čokoladu u maloj posudi otpornoj na toplotu postavljenoj iznad serpe sa ključalom vodom.

6. Radeći jednu po jednu, brzo umočite svaku lizalicu u činiju sa čokoladom, naginjući činiju da dobijete dijagonalnu liniju i pustite da višak čokolade iscuri. 

7. Pospite kokosovim pahuljicama i stavite na pripremljenu dasku. 

8. Prebacite u zamrzivač na 1 sat da se čokolada stegne.

Zamrznute lizalice je najbolje iskoristiti u roku od 3 meseca od datuma zamrzavanja.

Ledena lizalica (ice pop( je smrznuti desert na bazi tečnosti/krema na štapiću. Za razliku od sladoleda ili sorbeta, koji se mute dok se smrzavaju da bi se sprečilo stvaranje ledenih kristala, ledena lizalica se zamrzava dok miruje, postajući čvrst blok leda, ledene teksture.

Ingredients: 450 g pineapple (chunks in juice), 90ml white rum, 3 tbsp coconut cream (the hardened cream at the top of the tin), 2 zest of limes, 175g dark chocolate (chopped), for decoration - coconut flakes (flour).

Preparation:

1. Drain the pineapple chunks, reserving the juice. 2. Put 200g pineapple in a blender with 9 tbsp juice, the rum and coconut cream. Blitz until smooth, then stir in the lime zest.

3. Pour into 4 x 100ml lolly moulds and freeze for 4 hrs or until solid.

4. Put the desiccated coconut in a bowl and line a small board or tray with baking paper. 

5. Melt the chocolate in a small heatproof bowl set over a pan of simmering water.

6. Working one at a time, quickly dip each lolly in the bowl of chocolate, tilting the bowl to give a diagonal line and allowing excess chocolate to drip off. 

7. Scatter with the coconut flakes and place on the prepared board. 

8. Transfer to the freezer for 1 hr for the chocolate to set.

Frozen items are best used within 3 months of their freezing date.

An ice pop is a liquid/cream-based frozen dessert on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest, becoming a solid block of ice with an icy texture.