This potenther dessert without bake is sparkling, creamy and completely irresistible

When I grew up in Ohio, I was never lucky enough to try a Boli– –A large Mexican ice cream pop in a clear plastic bag – when I was a child. For me, cold delicacies in the grocery store or from a dairy queen came in a beer. But for my partner, the Mexican, dairy queen and similar fast food chains that lifted frozen desserts, were something special. When he asked for the American Soft-Service, his parents gave him a Boli: a little disappointment at the time, but now a nostalgic memory of his childhood.

Where we now live in steaming Mazatlán, Sinaloa, there are plenty of frozen delicacies: there are traditional Niece de Garrafa, hand -cut ice cream and sorbets with aromas such as Leche Quemada (cooked milk), passion fruit and sugar corn; Paletas (ice on the stem); And frozen, creamy milk or fruity ice pops based on iron in decent plastic bags. This recipe is for one of my favorite milk bolis (also known as Bolis de Leche), Key Lime Pie. It is spicy, creamy and sweet and tastes just like the classic cake.

The manufacture of the bolis is relatively uncomplicated: I omit myself in a mixer with full milk, sweetened condensed milk, cream cheese and sugar. The condensed milk helps to manufacture this classic core cake taste, while adding whole milk and cream cheese increase the milk fat content of the mixture, which inhibits the formation of ice crystals and keeps the texture smooth and soft. I tested with both for the limes Keynot and Persian limes and found that they are not in terms of taste The different. My hypothesis is that the frozen Boli is so cold that the slight difference in taste and the variation of the acidity is not so noticeable. I suggest that you use everything that is available to you, which is of good quality. Simply make sure that you choose the amount of shell when you use Persian lime so that the other flavors are not overwhelmed.

One of the most tempting aspects of Bolis is the idea and creativity that some people insert into the experience of eating. Throughout those Play (A small, sour fruit with a plum taste, sometimes known as Ciruela), you may find a stone with some of the sour fruits that are still attached to the bottom of your boli, perfectly for hunting the sweetness. A mango boli may have a vertebrae with spicy red chamoy sauce, which you can ultimately mix with the fruits or enjoy as an intensity. Then there are milk bolis, the cookies or gooseitos, a snack cake typed with chocolates while eating them.

I tried to integrate some interesting texture elements for this recipe. My early attempts to integrate small segments of key lime or candied lime slices fell flat: the former were too intense and the latter were too big and hard to chew. Instead, I decided to include Galletas Marías (crispy vanilla biscuits that can be found in Latin markets), divided into different sizes and lime peel. In order to bring the taste of the biscuit into the Boli, I end up mixing a few cookies together with the bowl. Then, for larger biscuit chunks and more texture, I like to add every Boli bag Galletas Marías. The result is an ice -like treat with bags made of tender, cream -colored cookies.

If it is time to freeze the bolis, you need plastic boli bags. The search for “Boli bags” or “ice -pop bags” will result in a number of options that you can order online. First of all, it is worth checking your local Latin supermarket. I used 2 3/4 x 10-inch bags, which is a standard Boli size. As soon as you have the pockets, the difficult part comes: to bring the viscose mix into a thin plastic bag. The method that works best for me is to support the Boli bag in a cup, to keep the mouth of the bag open with one hand and pour the mixture with the other hand very slowly. The bag sits down and moves easily when it fills up, and if you pour slowly, you can stop the river when the bag falls over or closes. Fill each bag about half and then carefully measure the bottom of the bag so that the larger biscuit broks include in the mixture and do not stay dry below, close the bag in the filling level to get the air out, and tie a quick overhand knot to seal it.

As soon as your bolis are frozen, cut or dig a corner of a Boli bag. You may have to bite gently through the bag to extract the first parts of the Boli, but if it makes sense, you can push it out of the bag. If you are new to Bolis, it will experiment a little, but you will find out.

August 2022

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