Modern Art Desserts | Recipes - Find. Eat. Drink.

Caitlin Freeman, Blue Bottle Coffee, Pastry Chef, San Francisco, SFMoMA Blue Bottle Cafe, Cookbook, Author, Recipe, Summer Recipe, Kelly Fudge Pops, Chocolate, Ice Cream, Kelly, Sculpture, Chocolate, Cream, Vanilla Extract, Whole Milk, Sugar, Dutch Cocoa,

A recipe for Kelly Fudge Pops from pastry chef Caitlin Freeman’s book “Modern Art Desserts.”

If you’ve ever been to the Blue Bottle Cafe at SFMOMA in San Francisco, you may have seen the confectionary creations that resemble the Modern artworks seen in the museum’s exhibitions. From Mondrian and Damien Hirst cakes to Warhol gelées, pastry chef Caitlin Freeman interprets the art in edible form. Her passion started when she was in college as a photography student and fell in love with painter Wayne Thiebaud’s Display Cakes.

The self-taught baker and former co-owner of Miette Cakes recently released the cookbook “Modern Art Desserts” which gives step-by-step instructions for the home baker.

A Modern Art Desserts Recipe | Caitlin Freeman

June 3, 2013

Kelly Fudge Pops

Fudge ice pops inspired by the sculpture Stele I by Ellsworth Kelly.

Yield

Makes 8 to 10 fudge pops

Ingredients

- 8 ounces (227 g) high-quality bittersweet chocolate (62% to 70% cacao), coarsely chopped

- 1 tablespoon vanilla extract

- 1 1/4 cups (10.4 oz / 290 g) heavy cream

- 1 cup (8.6 oz / 242 g) whole milk

- 1/4 cup (1.8 oz / 50 g) sugar

- 4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder

- 1 teaspoon kosher salt

Directions

1) Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.

2) Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.

3) In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.

4) Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop).

5) Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.

6) Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer’s instructions for inserting the sticks. If you don’t have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.

7) Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.