Creamy, dreamy with a punch of tangy passion fruit. These frozen pops are elevated with luscious mascarpone cream and vanilla bean simple syrup. The swirls of passion fruit curd bring a taste of the tropics home to wherever you are staying this summer!
It's that time of year again.... It's #POPSICLEWEEK! What better way to officially kick off summer!?
Popsicle Week is not only a time to eat delicious frozen pops, but it is also about community. At least it is for me. Hundreds (are there that many of us this year?) of food and dessert bloggers from around the globe dedicate a week to popsicles – each incorporating their own personalities and putting a unique twist on an original recipe. In a world where I spend most of my days isolated at home either in front of a computer screen alone or just hanging with my toddler, popsicle week is always a great reminder of the amazing blogger community that I am blessed to be a part of.
Starting in 2013, for a while I thought I was late to the blogging game. Others before me had been writing, posting, and forming online friendships for 5, 8, even 10 years, and at first I felt a bit like an outsider. I sat silently in front of my keyword board for months, but then started to reach out to others. And you know what? The more I engaged with others, the more they engaged back! Funny how that works, hehe.
After a few months of living in Vancouver, I met up with the amazing Lyndsay of Coco Cake Land. Finally, a “real life” blogger friend! An awesome, generous (with her kindness, wit, and bloggy knowledge) one at that and a true reminder that behind all the pretty pictures and recipes there are real, living people who make, create, and are trying to share and be heard just like me. In fact, it was Lyndsay who invited me to Popsicle Week 2014, and the rest is history….
But really, I am so lucky to have been able to e-meet so many other talented, generous food bloggers out there. How you ask? Just by saying “hello,” and starting the conversation. I really must say that food bloggers (and I am sure other types of bloggers, too) are some of the kindest, most supportive people out there. I felt this by the outpour of encouragement and enthusiasm when my book was released and the Online Release Party that I hosted. Much more casually, I love how I can just tweet at a blogger pal about last minute pie advice and get prompt, real-life experience feedback. So fun!
Passion Fruit Popsicle (non)Recipe
4 parts plain yogurt, strained
2 parts mascarpone, softened
vanilla bean simple syrup, to taste
1 to 2 parts passion fruit curd
Place a mesh strainer over a mixing bowl and line it with a couple paper towels. Add in plain yogurt (about 1 to 2 cups) and let the liquids strain out for about 4 hours (or overnight) in the refrigerator. Once strained, discard the liquid and place the thickened yogurt in the bowl.
Meanwhile, place ¼ cup sugar and ¼ cup water in a small saucepan. Add the seeds of half a vanilla bean (and the pod) and heat over medium-high. Once the mixture begins to simmer, lower the heat and allow the syrup to thicken for 8 to 10 minutes. Remove from the heat and allow to cool. Discard the vanilla bean pod.
Mix the softened mascarpone into the strained yogurt. Sweeten the mixture with the cooled vanilla bean simple syrup (about 2 to 4 tablespoons).
Fold in the passion fruit curd and adjust according to taste – adding more curd or simple syrup as desired.
Pour the mixture into popsicle molds and freeze.
To make six pops, start with about 2 cups yogurt, 1 cup mascarpone, and ¾ cup passion fruit curd. Mold capacity will vary, hence the recipe written in ratios.
As a side note, if you have ever commented or emailed me and never received anything back, I am so sorry! I try my best to respond to all comments and questions, but some slip through the cracks. Feel free to say “hello” anytime!
The yogurt mixture and the curd freeze and thaw at different rates. The more combined the mixtures are, the more enjoyable the pops are to eat. If left to freeze with pockets of curds (instead of swirled it), the messier and drippier they tend to be as the curd melts.