Frozen Yogurt and Extra Virgin Olive Oil Lollipop

By corlear

Ingredients

• For the oil and yogurt gelatin:
• 7/8 cup Greek yogurt
• 3 tbsp virgin olive oil
• 1/4 sheet gelatin (previously rehydrated in cold water)
• To finish:
• Demerara sugar
• dark muscovado sugar
• 11/4 x 31/4" cellophane paper
• 10 kebab sticks

Details

Servings 10

Preparation

Step 1

For the oil and yogurt gelatin:
1. Heat a small portion of the yogurt to 120ºF and dissolve the gelatin in it.
2. Mix with the rest of the yogurt and whisk in the olive oil, as if you were making a mayonnaise.
3. Place in a baster and leave to set in the fridge.
4. Fold the cellophane in half across the middle and arrange them side by side on a tray.
5. Sprinkle Demerara sugar on one part of the cellophane and squeeze out a thick blob of oil and yogurt gelatin on top.
7. Thread the yogurt gelatin on a kebab stick. Cover with the same cellophane and twist lightly to form to shape it into a lollipop.
8. Freeze and serve frozen with the cellophane.

Final Steps & Preparation:
1. Serve in a lollipop holder.