Absinthe-infused Cheesecake Lollipops

Absinthe-infused Cheesecake Lollipops
Published on Catersource (http://www.catersource.com)
Absinthe-infused Cheesecake Lollipops [1]
Thursday, April 30, 2009 - 15:05
By: Jerry Edwards [2]
Cooking with Spirits
Cheesecake
1 cup sweetened condensed milk
8 oz high quality whipped cream cheese
1/2 cup sour cream
1/3 cup reduced absinthe liqueur
lollipop sticks
Chocolate Coating:
8 oz white or milk chocolate (white preferred)
1/2 cup crushed pistachios
To Prepare:
In a double boiler, melt the white chocolate. In a non-reactive mixing bowl beat the cream cheese till
fluffy, add the condensed milk, sour cream and absinthe. Mix together thoroughly and let stand in
refrigerator for two hours or overnight.
The next day, roll into small balls. (Have a bowl of warm water nearby to dip your hands in as this
can get sticky.) Place the lollipop sticks into the balls and then dip them into the chocolate, then the
crushed pistachios. Some people find it easier to make the balls and then freeze them before
dipping. The more you make, the better you will become at making smooth lollipops.
By Chef Jerry Edwards
Catersource magazine
November/December 2008
TOPICS
Recipes [3]
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Absinthe-infused Cheesecake Lollipops
Published on Catersource (http://www.catersource.com)
Source URL: http://www.catersource.com/recipes/absinthe-infused-cheesecake-lollipops
Links
[1] http://www.catersource.com/recipes/absinthe-infused-cheesecake-lollipops
[2] http://www.catersource.com/author/jerry-edwards
[3] http://www.catersource.com/topics/recipes
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