Instructions
Follow the steps and taste along the way.
Cook the blackcurrant compote
Put the blackcurrants, granulated sugar, and lemon juice in a small saucepan. Cook over low heat for 6 to 8 minutes, stirring occasionally and crushing a few of the berries. Once the mixture has thickened, remove it from the heat and let it cool completely.
Bake the oat crumble
Preheat the oven to 170 °C. Mix the oats with the melted butter, brown sugar, and salt. Spread in a thin layer on a baking sheet lined with parchment paper and bake for 10 to 12 minutes, until golden. Let cool so it firms up and stays crunchy.
Prepare the yogurt base
Whip the cold cream to soft peaks. In a second bowl, mix the Greek yogurt with the honey and vanilla extract. Gently fold in the whipped cream with a spatula so the mixture stays fluffy.
Fill the molds
Alternately divide the yogurt cream and cooled blackcurrant compote among six popsicle molds, each with a capacity of approximately 90 ml. Draw a skewer through each mold once or twice to create a marbled pattern, rather than a uniform pink mixture. Insert the sticks.
Freeze and serve
Place the molds in the freezer for at least 6 hours. To remove the pops, rinse the outside of the molds with lukewarm water for a few seconds. Let the pops soften for 5 minutes and serve sprinkled with the cooled oat crumble.
