Pear, Yogurt and Bilberry Lollipop

By corlear

Ingredients

• For the yogurt gelatin:
• 7/8 cup Greek yogurt
• 3/4 tbsp sugar
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the pear purée:
• 2 cups water
• 1/2 cup sugar
• 4 pears (approx. 83/4 oz)
• To finish:
• 11/2 tbsp reduced bilberry purée
• 10 kebab sticks

Details

Servings 10

Preparation

Step 1

For the yogurt gelatin:
1. Heat a little of the yogurt to 120ºF and dissolve the sugar and gelatin in it.
2. Add the rest of the yogurt and leave to set.
3. Put in a cornet.

For the pear purée:
1. Put the water, sugar and lemon juice in a pan and heat until you obtain a syrup. Cook the peeled and cored pears in the syrup.
2. Leave them to cool.
3. Purée the pear in a food processor and add the cooking syrup. The purée should be thin, but not at all watery.

Final Steps and Preparation:
1. Make an oval shape, with an uneven inside and about 1½" wide, with the yogurt gelatin and insert the kebab stick. Freeze.
2. Once the yogurt is frozen, fill the inside with the pear purée and return to the freezer.
3. When it is all frozen, add 3 dots of reduced bilberry purée and return to the freezer, and it is now ready to be used.