Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Steps

• 1

  When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

• 2

  Spread the blackberries out onto a perforated sheet tray and place directly on the grill grate. Smoke for 15-20 minutes.

  180 ˚F / 82 ˚C

  Ingredients

  • 6 Ounce blackberries

• 3

  Remove from the grill and let cool. Transfer to a blender pitcher and add the sugar, lemon juice and pinch of salt. Pulse a few times to break up the berries if you prefer it a little chunky or puree all the way and strain out the solids for a smooth texture. Set aside.

  Ingredients

  • 1/2 Cup Sugar

  • 1  lemon, juiced

  • Pinch Salt

• 4

  In a medium bowl whisk together mascarpone, cream, cardamom and salt.

  Ingredients

  • 8 Ounce Cheese, mascarpone

  • 2 Tablespoon heavy cream

  • 1/4 Teaspoon cardamom

• 5

  In a popsicle mold, scoop each mixture 1 tablespoon at a time until the mold is filled. Add the popsicle stick and transfer to the freezer. Freeze overnight.

• 6

  For the cookie crunch: In the bowl of a food processor combine the wafers, butter sugar and milk powder. Pulse to make a coarse crumble. Spread the mixture out on a parchment lined baking sheet.

  Ingredients

  • 1/2 Cup Nilla Wafers

  • 1/4 Cup butter, melted

  • 2 Tablespoon granulated sugar

  • 1 Tablespoon nonfat dry milk powder

• 7

  Set temperature to 350℉.

• 8

  Place the sheet tray directly on the grill grate and bake for 10-15 minutes. Let cool at room temperature then break up a bit with your fingers.

  350 ˚F / 177 ˚C

• 9

  When the popsicles are frozen, remove from the molds and dip in the cookie crunch. Enjoy!