Cheesecake Pops with Sea Buckthorn and White Chocolate

Egg white, Almond flour, Erythritol, Rice flour, Table salt, Rebaudioside M, Ricotta, Milk, Powdered milk, Inulin, Gelatin, Rebaudioside M, Sea buckthorn, Pectin NH, Agar-agar, Rebaudioside M, Sugar-free white chocolate, Coconut oil, Cocoa butter

Whisk with a mixer: 8 min. Combine the dry ingredients: 3 min. Bake in the oven: 15 min. Blend with a blender: 4 min. Heat on the stove: 3 min. Chill in the refrigerator: 50 min. Heat on the stove: 7 min. Freeze: 12 h. Heat on the stove: 5 min. Cooking: 10 min.

Preparing the base

Preheat the oven to 160°C. Bring egg white (80 g) to room temperature, then whip it with erythritol (17 g), rebaudioside M (1 g), and table salt (1 g) until the foam becomes thick and glossy. In a separate bowl combine almond flour (25 g) and rice flour (10 g), then fold the dry mixture gently into the whipped egg white so the volume stays light.

Transfer the batter into popsicle molds or pipe it in only to the level where the stick will later sit. Bake the base for about 15 minutes until the top looks dry and the sponge feels lightly springy. Let the pieces cool completely in the mold or on a rack.

Preparing the cream layer

For the cream layer combine ricotta (11597) (175 g), powdered milk (15 g), inulin (10 g), and rebaudioside M (2 g), then blend until completely smooth. Bloom gelatin (2 g) in milk (30 g) for a few minutes, then warm the mixture gently until the gelatin dissolves fully but the milk does not boil.

Pour the warm milk-gelatin mixture into the ricotta base and blend again briefly until even. Spoon or pipe this layer into the molds over the cooled base, insert the sticks, and chill for 30-50 minutes so the surface becomes firm enough to hold the fruit layer.

Preparing the sea buckthorn layer

If sea buckthorn (130 g) is frozen, thaw it first and strain if you want a smoother texture. Mix pectin NH (2 g), agar-agar (1 g), and rebaudioside M (1 g) together while dry so the thickeners disperse evenly later.

Heat the sea buckthorn in a small saucepan until hot, add the dry thickener mixture in a thin stream, and whisk right away. Bring it to a full boil, cook for about 30 seconds, and remove from the heat. Let the mixture cool slightly, then pour it over the cold cream layer in the molds. Cover with film touching the surface and freeze for at least 10-12 hours until the pops are fully frozen through.

Preparing the glaze and finishing

For the glaze combine sugar-free white chocolate (90 g), coconut oil (10 g), and cocoa butter (10 g). Melt everything over a water bath or in short bursts until the glaze is fully smooth. It should stay fluid and not too hot; if it thickens, warm it gently again.

Move the frozen pops from the freezer to the refrigerator for about 10 minutes so the outside stays very cold but does not collect too much frost. Unmold the desserts quickly, dip each one into the glaze, and let the excess run off along the edge of the bowl. Place the coated pops on a cold tray or rack and let the shell set. Serve after a short rest in the refrigerator, when the center is creamy but the coating still keeps its shape.

If you want a thinner shell, do not leave the dessert at room temperature before dipping and do not work with overly thick glaze. Store the finished cheesecake pops in the refrigerator for up to 72 hours or longer in the freezer, thawing them one at a time.