Recently, I was weeding my garden on a warm spring day when I noticed the beautiful, languid scent of our peach trees. The blossoms were just bursting with fragrance that brought memories of summers past. The delightful scent soon initiated thoughts about how I would love to make a cooling treat for this hot day. After a long morning in the sun, I retreated to my kitchen where the creative juices started flowing. After scouring my refrigerator, I thought of the perfect idea: Peach Blossom and Roasted Strawberry Creamsicles. A creamy, sweet and sour combination that was light and cooling, as well as dairy free.
Peach Blossom Creme Anglaise:
Make my dairy free creme anglaise recipe. Add the stamen, pistil and the petals of about twenty blossoms into the heated almond milk and allow to steep for 30 minutes. Strain before continuing to make the anglaise.
Roasted Strawberry Puree:
Preheat the oven to 400℉. Wash, halve and de-stem the strawberries. Put them in a roasting pan and spray with oil. Allow to roast until they are soft which will take about 20 minutes. Once softened, place in a blender with 2 ounces of water. Blend until it has become a puree.
Spray the containers with non-stick spray. Layer the puree and the anglaise until the pop mold is filled to the brim. Use a wooden skewer to swirl the contents, without mixing them completely. Freeze the pops for 5-8 hours, until they can pop out of the molds. If you have a bit of trouble removing them, run the mold until warm water for a few seconds.
Let me know what you think!