Celestial Lemon Cloud Pops

Allergens

Milk, Nuts (almond)

Ingredients

• 2 cups fresh lemon juice
• 1 cup sugar
• 1 1/2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup white chocolate chips
• 1/3 cup glittery edible stars

Instructions

1. In a medium saucepan, whisk together lemon juice and sugar over medium heat until the sugar dissolves completely. Remove from heat and let it cool.
2. In another bowl, combine heavy cream, condensed milk, vanilla extract, and almond extract. Stir well to combine.
3. Pour the cooled lemon mixture into the cream mixture, stirring gently until fully incorporated.
4. Divide the white chocolate chips into two bowls. Melt one bowl using a microwave or double boiler, then pour it into the gelato mixture, stirring until smooth. In the other bowl, crush 1/3 cup of edible stars and mix them into the remaining melted white chocolate. Fold this into the gelato mixture as well.
5. Pour the mixture into ice pop molds and insert sticks. Freeze for at least 6 hours or until firm.

Chef’s Insight

The delicate balance of tart and sweet is what makes this celestial dessert an ethereal delight.

Notes

For a stunning presentation, serve the lemon cloud pops on a silver tray with a contrasting color.