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Aug 17, 2012



BC Organic Strawberry Cheesecake Lollipops


Can’t get enough summer strawberries? We’ve got a terrific recipe for you courtesy of Bruno Feldeisen, executive pastry chef at YEW Restaurant & Bar (one of my many favourite eateries!) at the Four Seasons Vancouver. Catch him in action as he competes in the Vancouver Home + Design Show's Dessert Duel on Savour Thursday, October 11, 2012 at 6 p.m., alongside Thomas Haas of Thomas Haas Fine Chocolates & Patisserie and Curtis Luk of Fable Restaurant and Top Chef Canada.


Our friends at YEW have also generously donated a dining experience for two valued at $150! Simply mention @VanHomeShows and @FSVancouver in one tweet with hashtag #VHDS12 and you could win. It’s that easy. Contest ends at midnight on Thursday, August 23.



BC Organic Strawberry Cheesecake Lollipops


Yield: 100 servings

Lollipops

1 ½ C               BC organic strawberries, pureed - 375 mL

1 C                   heavy cream - 250 mL

1 C                   cream cheese - 250 mL

1 1/3 C             chopped white chocolate - 325 mL

100                  white chocolate truffle shells - 100*

100                  lollipop sticks - 100*

 

*Available at any specialty food store.

Pour the heavy cream into a medium saucepan, add the pureed strawberries and mix together well.  Place saucepan over medium-high heat and bring to a boil.

Place cream cheese and white chocolate into a small bowl.  Pour the boiled mixture of cream and strawberries into the bowl and stir well until smooth. Let the mixture cool, then pipe into the white chocolate truffle shells. Stick in the lollipop stick and place in the freezer overnight.

 

Lollipop Coating

2 ¼ C              white chocolate - 460 mL

¼ C                 canola oil - 60 mL

chocolate shavings, for garnish

Melt the chocolate in a double boiler, then add the canola oil. Stir well and keep at 104° F/ 40° C until needed.

Remove the strawberry cheesecake lollipops from the freezer and dip them one by one into the white chocolate coating. Once dipped, shake each lollipop to remove the excess of chocolate and place them standing up on a tray covered with chocolate shavings that will serve as a decoration. Once the coating is set, place the lollipops in an airtight container and keep refrigerated until needed. The lollipops will keep up to 3 days refrigerated.

Enjoy!

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