Push Pop Containers with Lid 100 Ct. Clear Plastic Push up Pops
The Clear Plastic Push-Up Pop Containers come in the perfect dimensions, the cylindrical chamber measuring 3-3/16 inch high x 1-7/8 inch diameter. The push-up stem measures 3-3/4 inch long. Capacity 3.0 ounces.A great way to prepare, serve and eat dessert. The stem of this plastic cup gets joined to a disk that you push from beneath to raise the food as you eat it.The push-pop container comes disassembled, but attaching the parts is a cinch. First you insert the stem in the disk. Then you push those connected parts, stem first, inside the cup.A stand can help you prepare a bunch of cream desserts at once. When youve finished filling the cups, put on their lids (supplied in the package), and freeze the dessert in a blast chiller.Recipe:Ingredients:Gr 330 Italian meringueGr 760 whipped creamGr 170 aperolGr 170 Prosecco wineGr 250 spritx jellyGr 250 Prosecco jellyFor the Italian meringue: whip gr 110 of whites with 100 gr of sugar. Prepare a syrup at 120C° with 80gr of water and add it to the whipped whites. Whip all for 8 minutes.For the spritz jelly: Mix 120gr of Prosecco with 120gr Campari or Aperol and 10gr of gelatine previously softened and melted in the microwave.For the Prosecco jelly: mix 250 gr Prosecco with 80gr of sugar and 10 gr of previously prepared gelatine.For the cake preparation: Mix the Italian meringue with the Aperol and Prosecco and add the whipped cream.With a pastry bag fill the 2/3 of the push-up pop and put it in the chiller for 10 minutes.Pour a 5 mm layer of Spritx jelly with the strainer.Prepare the Prosecco gelatine and let it harden in a bowl.Using a garlic squeezer, press some Prosecco gelatine on top as decoration to obtain ice effect.Put in the chiller for 30 minutes, take it out and decorate with an marzipan olive and a straw.