Tomato and Avocado Popsicles

http://api.foodnetwork.ca/images/dmm/T/O/Tomato_and_Avocado_Popsicles_003.jpg

Rate this Recipe

5 3 Users

Rate It

Total Votes:3

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

Add a dash of tobasco if you want to heat up these popsicles! These Popsicles are a cooling savoury treat for a summer appetizer. You could also freeze as ice cubes and add to cocktails, such as Caesars, Bloody Marys or Margaritas.

Preparation time:
Cooking time:
Yield: 24

Ingredients

Lime Creme Fraiche

1 cup whipping (35%) cream (250 ml)
1/4 cup sour cream (60 ml)
juice of 1 lime

Tomato Layer

3 to 4 fresh plum tomatoes, cored, seeded and pureed
juice of 1 lime
zest of 1 lime
salt and pepper, to taste
1/4 cup sugar (60 ml)
1/4 cup sugar (60 ml)
1/4 cup lime crème fraiche (60 ml)

Avocado Layer

1 ripe medium avocado, peeled and seed removed
juice of 1 lime
zest of 1 lime
1 tablespoon tequila (15 ml)
1/4 cup lime crème fraiche (60 ml)
1 egg white
salt, to taste

Directions

Lime Creme Fraiche

Stir together the whipping cream, sour cream and lime juice in a small bowl. Cover with plastic wrap. Let rest at room temperature for 1 to 2 days.

Tomato Layer

Make simple syrup by adding sugar and water to a small pot. Bring to a boil until sugar is dissolved. Add pureed plum tomatoes to simple syrup. Reduce heat to medium and cook until liquid reduces slightly, about 5 to 10 minutes. Remove from heat and let cool to room temperature. Add lime crème fraiche and lime juice and zest. Stir until well combined. Season with salt and pepper to taste. Pour evenly into 2 ice cube trays, (tomato mixture should fill only halfway.) Transfer to freezer.

Avocado Layer

In a food processor, puree the avocado and lime juice and zest until smooth. Add a pinch of salt, tequila and egg white and pulse to combine. Add crème fraiche and pulse until to combine.
When the tomato layer is frozen, layer evenly on top of tomato layer in the two ice cube trays. Smooth tops with the back of a spoon or palette knife. Transfer to freezer. After 20 to 30 minutes, insert small woden sticks. Freeze, about 2 hours or leave overnight.