Szechuan Strawberry Shortcake Pop 30 mini pops or 16 regular popsicle molds Mackenzie Hyde, Pastry Supervisor, Clayton Hotel & Members Club, Denver, CO

Ingredients for Szechuan Italian Meringue:

• 50 g. sugar (1)
• 120 g. egg whites
• 200 g. sugar (2)
• 60 g. water
• 5 g. ground szechuan peppercorn

Method for Szechuan Italian Meringue:

1. Heat sugar (2) and water in small sauce pot on medium heat. Place egg whites in stand mixer bowl with whip attachment. When sugar mixture reaches 125F begin to whip whites on medium speed and slowly sprinkle in sugar.
2. When sugar mixture reaches 135F, carefully and slowly stream hot sugar into whites while mixing on medium/low speed.
3. Once sugar is added, sift in the ground Szechuan peppercorn and continue to whip on medium/high speed for 6-8 minutes or until metal bowl is cool to touch.

Ingredients for Semifreddo:

• 300 g. The Perfect Purée Strawberry Puree, thawed
• 280 g. italian meringue
• 380 g. heavy cream

Method for Semifreddo:

1. Whip cream to medium peak and set aside in a large mixing bowl.
2. Add strawberry purée and Italian meringue to whipped cream and gently fold the mixture together.
3. Spoon semifreddo into mini popsicle molds and freeze for at least 4 hours or overnight.

Ingredients for Strawberry Crunch:

• 200 g. Tastecraft Freeze-Dried Strawberry Slices
• 200 g. crushed vanilla wafer cookie
• 4 g. salt

Method for Strawberry Crunch:

1. Combine crushed cookies, freeze-dried strawberries and salt in a food processor and pulse to an even crumble.
2. Dip and press frozen semifreddo pops into crumble, coat thoroughly and enjoy.