|Paletas de Crema y Cereza con Tequila|
What a delight to find specks of vanilla bean in the creamy base of this paleta along with sweet fresh cherries. A kick of tequila is thrown in the for finish and the flavors are sublime. This paleta will make your taste buds tipsy! Like most things we crave, a little tequila gives the perfect punch, but add too much and your paleta won't freeze.
Sour Cream Cherry Paleta Recipe
adapted from Paletas by Fany Gerson
2 cups fresh cherries, stemmed and pitted
1/2 cup powdered sugar
2 t lemon juice
2 T silver tequila
1 1/2 cups milk
1/2 cup granulated sugar
1/4 t salt
1 vanilla bean split
1 1/2 cups sour cream
Place cherries and powdered sugar in a saucepan and cook over medium heat until sugar dissolves and mixture comes to a boil. Lower heat, add lemon juice, cook and stir until thickened to maple syrup consistency. Remove from heat, stir in tequila, refrigerate until completely chilled.
Drain cherries, combine milk, granulated sugar and salt in a saucepan. Scrape seeds from vanilla bean into the mixture and add pod. Cook over medium heat, stirring until sugar has dissolved and mixture comes to a boil.
Remove from heat, add sour cream and blend with a whisk until smooth. Discard vanilla bean pod and refrigerate mixture until thoroughly chilled. Place about 1 inch of sour cream mixture into each mold and freeze for about 40 minutes, or until set. Divide cherries among molds, pour in the remaining sour cream mixture and add sticks. Freeze 4-6 hours.