Pop-Tarts are back! Andy Bowden from Hartsyard has created a range of Pop-Tart ice-cream sandwiches that are oh so delicious.
Salted white chocolate ice-cream:
Add cream, milk, dextrose, vanilla and skim milk powder to a pot and heat to 60 degrees, stirring constantly. Remove from heat and add white chocolate and salt, stirring to incorporate. Chill immediately. Strain mix before adding to an ice cream machine and churn.
Place coconut milk and sugar in a pot and bring to the boil. Stir in bi carb. Lower heat and allow to simmer for approximately 2-3 hours till it turns a dark caramel colour. Store at room temperature.
Hazelnut praline crunch:
Begin by toasting hazelnuts in the oven at 180 degrees until golden. Place toasted hazelnuts in a tea towel and rub to remove skin. Place sugar in a small saucepan and cook over high heat until a light caramel colour develops. Stir through toasted hazelnuts and pour onto baking paper to cool. Once cool, pulse in a food processor to a rough crumb. To make crunch, add the hazelnut praline mixture with all ingredients to a bowl and combine well.
Place strawberries, lemon juice and sugar in a blender and pulse till smooth. Add xanthan gum and whisk thoroughly until mix thickens. Refrigerate until needed.
Toast one Strawberry Sensation Flavour Pop-Tarts pastry and cut in half. Smear coconut jam on one half of the Pop-Tart. Place hazelnut praline crunch into a mixing bowl, scoop salted white chocolate ice cream into the bowl and thoroughly cover the ice cream in the crunch. Remove ice cream and push onto coconut jam, pour strawberry puree over the ice cream and sandwich with the other half of Pop-Tart.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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