White chocolate and blueberry popsicles

Instructions

Waina 35% white chocolate whipped ganache with vanilla and tonka bean

1. Soak the gelatin sheets in the cold water.
2. Heat 175 g of heavy cream with the acacia honey and the glucose syrup in the microwave without boiling. Add in the vanilla seeds, the scraped vanilla beans and the grated tonka bean and let infuse for 30 minutes. Remove the vanilla beans and heat again without boiling. Add in the soaked gelatin sheets and stir with a spatula to melt the gelatin.
3. Melt the white chocolate in the microwave to 45°C.
4. Pour the hot mixture over the melted white chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
5. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
6. Add slowly 225 g of cold heavy cream, always emulsifying with the hand blender without adding air bubbles.  Strain the ganache into a baking dish, cover it with plastic wrap touching the surface and chill in the fridge for 12h or overnight.

Blueberry confit

1. Combine blueberry puree and acacia honey in a saucepan and heat to 40°C.
2. In a small bowl mix together with a fine whisk caster sugar and pectin NH, then add to the mix of blueberry when it is 40°C. Bring to boil and cook for 1 minute.
3. Pour into a bowl, cover with clingfilm pressed on top of the confit and place in the fridge for 1h or until completely firm.

Ivoire 35% white chocolate crunchy coating

1. Melt the white chocolate with the cocoa butter in the microwave to 45°C. Add in the Power Flower food coloring (or the fat soluble light-blue food coloring) and emulsify with a hand blender to melt the food coloring and to obtain a glossy light-blue mixture. Pour the coating into a tall glass (an immersion blender beaker, for example) with a diameter just slightly wider than the pops and let the glaze cool down until it is 30-35°C.
2. Unmould the frozen popsicles and dip one by one and upright into the lukewarm coating to cover them evenly. After dipping, hold the popsicle upside down to allow any excess chocolate to drip back into the glass.
3. Place the popsicles on a baking tray lined with parchment paper and place in the fridge for at least 1h to defrost.

Assembly and decoration

1. Transfer the cold ganache in the bowl of a freestanding mixer fitted with whisk attachment. Whip the ganache on medium speed until medium peaks forms. The cream holds its shape well but is still soft and creamy. When you lift out the whisk, peak will form but the tip will fold back on itself. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
2. Mix briefly the blueberry confit with a small, fine whisk to make it smooth and homogeneous. Add spoonfuls of blueberry confit onto the whipped ganache and swirl it gently by using the smooth blade of a knife. If necessary, add in more blueberry confit and swirl it again.
3. Transfer the ganache into a disposable piping bag, cut a tip off the end and pipe it evenly and half-way into 8 popsicle shaped silicone moulds. Use a teaspoon to spread the ganache up the sides to eliminate any air bubbles and to avoid whitespace. Pipe more ganache to reach the top of the mould and remove any excess ganache with a small palette knife. Freeze for at least 2h, then cover the popsicles with the crunchy coating as described above.
4. Mix a little gold dust with vodka and make small splashes on the popsicles by using a brush. Stick 6 white chocolate crispy pearls for each pops by dipping the bottom of the pearls into the crunchy coating. Finish with pansies, forget-me-not flowers and linen flowers.