Banana ice POPs with chocolate mint: estate, warm and icicles are three words that, For me, bind perfectly. And then, When I had the opportunity to try the new mold for Silikomart icicles, I had no hesitation: and here's a popsicle fresh but sweet tooth, banana and cinnamon, but covered (only at the end, After all the ice cream must be light icicles) with a cover of dark chocolate with Mint. Try them with a glass of water and Mint for a Gourmand but refreshing experience!
Ingredienti per 6 ghiaccioli
- 2 banane mature
- 2 tablespoons brown sugar
- a pinch of cinnamon
- little whole milk
- a teaspoon of lemon juice
- 4 cucchiai di sciroppo alla menta Fabbri
- 100 grammi di cioccolata fondente al 70%
- mold for icicles
Wash and peel the bananas, remove the filamentous parts and make them into pieces. Combine the cinnamon, sugar and lemon juice and mix all together with a mixer, adding a little whole milk, what is necessary to create a smooth, dense cake, but not too much. Versare il composto negli stampini per ghiaccioli e riporre nel congelatore per almeno 4 ore.
When the ice cubes will be ready, Coarsely chop the dark chocolate, combine the mint syrup Fabbri and blend them all in a water bath up to obtain a homogeneous mixture. Let cool slightly and dip the ends of icicles. Mettere i ghiaccioli in un bicchiere e riporre nuovamente nel congelatore per almeno 2 ore o finché la cioccolata non si sarà solidificata.