This document contains recipes for four push pop desserts: 1) Mexican Seven-Layer Push Pop with refried beans, guacamole, sour cream, cheese, olives, scallions layered in a pop mold and topped with crushed tortilla chips. 2) Korean Salmon Sushi Push Pop layered with rice, salmon, red pepper, and scallions in a pop mold. 3) Tiramisu Push Pop layered with vanilla wafer cookies and mascarpone mousse in a pop mold, garnished with a coffee bean. 4) The mascarpone mousse recipe is included using egg yolks, sugar, gelatin, Marsala wine, and mas

1. Jeff Ware
Director of Operations
jware@cateringbymichaels.com
(847) 966-6555
Mexican Seven-Layer Push Pop
Yield: 1 each
Ingredients
.1 oz Refried Beans
.066 floz Guacamole
.066 oz Sour Cream
.033 oz Cheddar Cheese, shredded
.33 Black Olive, chopped
.03 tbl Scallion, chopped
.033 oz Yellow Corn Tortilla Chips, crushed
1 Mini Push Pop Mold
1. To assemble each push-pop, layer .1oz refried beans, .066floz guacamole, .066oz sour cream,
.033oz shredded cheese, chopped black olive, and .03 tbl scallion.
2. Package as directed. Send crushed tortilla chips on the side.
3. At event, top each push-pop with .033oz crushed tortilla chips.
4. Serve.

2. Korean Salmon Sushi Push Pop
Yield: 1 each
Ingredients
.33 oz Seasoned Sushi Rice (see recipe
below)
.17 tsp Black & White Sesame Seeds
.1 oz Roasted Red Pepper, small dice
.013 floz Scallions, sliced
.167 oz Korean Salmon, small dice
(see recipe below)
1 Mini Push Pop Mold
1. Combine sushi rice and black and white sesame seeds.
2. To assemble each push-pop, lay .165 oz rice on the bottom of the push-pop. Top with .1oz
roasted red pepper, .167oz Korean salmon, .165oz rice and garnish with .013 floz chopped
scallion.
3. Serve.
Seasoned Sushi Rice
Yield: 8oz
1. Steam Japanese rice in a rice cooker with water.
2. Combine vinegar and sugar.
3. Toss cooked rice with vinegar mixture. Season
with salt.
4. Spread out onto sheet tray to cool.
5. Reserve for further use.
Korean Salmon
Yield: 2oz
1. Combine the soy sauce, seasoned rice vinegar,
paprika, black pepper, ginger, garlic, scallions and
brown sugar.
2. Combine salmon and Korean sauce in a non-
reactive container. Cover and marinate in the
cooler overnight.
3. Remove from marinade and drain.
4. Reserve for further use.
Ingredients
1.5 floz Soy Sauce
1.5 tbl Seasoned Rice Vinegar
.75 tsp Paprika
.12 tsp Black Pepper
.4 tsp Ginger Root, minced
2.3 tsp Garlic, minced
1 each Scallion, thinly sliced
.367 oz Brown Sugar
2 oz Salmon
Ingredients
4 oz Japanese Rice
4 floz Water
.5 floz Seasoned Rice Vinegar
.5 tbl Granulated Sugar
.25 tsp Salt

3. Tiramisu Push Pop
Yield: 1 each
Ingredients
.15 oz Vanilla Wafers, crushed
.6oz Mascarpone Mousse
(see recipe below)
1 Coffee Bean
1 Mini Push Pop Mold
1. To assemble each push-up, lay .05oz cookie on the bottom of a mini push pop. Top with .2oz
mascarpone mousse, another .05oz cookies, .2oz layer of mousse, another .05oz cookies, .2oz
layer of mousse.
2. Garnish with 1 chocolate covered coffee bean.
3. Serve.
Mascarpone Mousse
Yield: 1 lb
1. In a mixer fitted with a whisk attachment, whip the
egg yolks to full volume.
2. In a sauce pot over high heat, combine the water to
the sugar and cook to softball sage (240 degrees F).
3. When sugar is ready slowly pour it into the egg
yolks while whipping at the highest speed until
fully combined and cool.
4. In a sauce pot, bring the simple syrup to boil then
remove from heat. Put the softened gelatin in the
hot syrup to melt. Stir in the Marsala.
5. Add the simple syrup mixture to the egg yolk
mixture and whisk until just combined. Pour the
mixture into a large bowl.
6. Add the egg mixture into the mascarpone cheese
and fold in little by little. Do not over mix.
7. In a mixer fitted with a whisk attachment, beat the
heavy cream to soft peaks.
8. Fold the whipped cream into the cheese mixture.
9. Refrigerate until ready to use.
Ingredients
1 Egg Yolk
1.2 oz Granulated Sugar
.3 oz Water
1.3 sheets Gelatin
1 tbl Marsala Wine
1.2 tbl Simple Syrup
7 oz Mascarpone Cheese
5.5 floz Heavy Whipping Cream