Ingredients
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside. Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours. When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out