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.
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.
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.
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.