Now showing in some of the best high-end restaurants - Gourmetpops that are bound to satisfy your inner child. What can you find on the end of your stick? How about smoked salmon, goat cheese, foie gras and chocolate blended with curry? The most daring gourmetpop combinations come from New York chef David Burke, who began toying with savory suckers as no-muss appetizers for his catering jobs. He decided to insert a lollipop stick into a ball of smoked salmon mousse. Then he wrapped it with a thin slice of smoked salmon and coated it with silver and gold leaf. They were a hit. He plans to introduce 12-packs of his Gourmetpops ($22 US) in three varieties -- salmon, foie gras mousse with truffle and cocoa butters and goat cheese with nuts. Pastry Chef Gale Gand of Tru restaurant makes 150 artful lollipops every day. He prefers combos such as violets and bachelor button petals, orange flower water and pink peppercorns, curry and chocolate and honey-lemon and Darjeeling tea. Sounds like tasty fun!
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