From My Kitchen

Angel’s Jicama Cream Pops

A few years ago I discovered the Neil Flambé Capers, written and illustrated by Kevin Sylvester.  I really enjoy this series, because they are about teen Chef Neil and his adventures.

I was really honoured when Simon Teen Canada asked me to develop a recipe based on the newest book in the series Neil Flambé & the Duel in the Desert.

You will understand my recipe concept once you finish the book, so I won’t give anything away!

I experimented with a few ways of using jicama, a Mexican taproot vegetable.  Slightly starchy like a potato, a little bit sweet and crunchy like an apple when raw.

I finally ended up with a recipe that I liked. It’s kind of a fusion of the Mexican Root Veg with an Indian Sweet Iced dessert called Malai Kulfi.

Angel’s Jicama Cream Pops:

Ingredients

Mise_Angel's Jicama Cream Pop

Amounts

Amounts_Jicama Recipe

 

Process

First I peeled and chopped the Jicama into small cubes. (I would suggest that kids get their parents to do this part)!!  Jicama is really hard and it was a bit tough to do!

 

IMG_20160310_162946191

IMG_20160314_115345382 (1)

Then I boiled the Jicama for about 35-40 minutes (or until tender).

Next I added the milk and jicama in a blender and puréed them until smooth.

IMG_20160316_122926244_HDR

IMG_20160316_122947122_HDR

The next steps are to cook down your liquid. (Again kids should get their parents to help with this part)!

 

I poured all of the blended milk and jicama sauce into a large pot, and brought it to a simmer. Then I stirred in, one by one, all of the remaining ingredients.

(I used the mortar & pestle to grind down fresh cardamom, but you can use pre-ground.)



IMG_20160316_132827811 (1)

IMG_20160316_124957743

IMG_20160316_125017372

I brought the mixture to a medium boil, and continued stirring until the liquid reduced down until it was about 1/4 of its original quantity.

This part takes the most patience, because you have to stand and stir it the whole time; it took me almost 45 minutes.

I chose these Lego-men popsicle moulds because I thought they looked cool. Also, I wanted my Angel’s Jicama Cream Pops to look like a frozen person!

 

IMG_20160316_134355652

IMG_20160316_134843379

IMG_20160316_135001161

 

I covered my pops and froze them overnight in the freezer.

Then I took them out and to run them under some warm water to get them out of the mould!

 

IMG_20160317_160145587

IMG_20160317_160203724 (1)

 

They were delicious!!

 

I learned from this that a rigid plastic popsicle mould is not the best choice when removing a frozen cream popsicle.  I would recommend a flexible mould, or individual bowls.

 

I hope you enjoy trying out my recipe, while reading Neil Flambé & The Duel in the Desert.

 

 

 

You Might Also Like

No Comments

Leave a Reply