Lam­ing­ton pops

Sweeten up your sum­mer with our frosty and fun take on this favourite clas­sic.

Australian Women’s Weekly NZ - - CONTENTS -

“The vanilla, rasp­berry, choco­late and co­conut flavours go won­der­fully to­gether.”

Lam­ing­ton pops

MAKES 10 PREP AND COOK TIME 1 HOUR (+ RE­FRIG­ER­A­TION AND FREEZ­ING TIME) 1 vanilla bean 300ml cream 2 cups (500ml) milk ⅔ cup (150g) caster sugar 4 egg yolks 125g rasp­ber­ries 1½ ta­ble­spoons ic­ing sugar 1 tea­spoon lemon juice 10 pop­si­cle sticks 200g dark choco­late (55% co­coa), chopped 50g co­coa but­ter, chopped (see Test Kitchen tip) 2 ta­ble­spoons shred­ded co­conut 1 Split vanilla bean length­ways; scrape out seeds. Stir cream, milk and vanilla bean and seeds in a medium saucepan over medium heat un­til almost boil­ing. Whisk sugar and egg yolks in a medium heat­proof bowl for 3 min­utes or un­til pale. Whisk­ing con­tin­u­ously, grad­u­ally add the hot cream mix­ture to the egg yolk mix­ture un­til com­bined. Re­turn the mix­ture to a clean pan; stir over low heat, with­out boil­ing, for 10 min­utes or un­til the mix­ture thick­ens slightly and coats the back of a spat­ula (Step 1, above). Pour into a large bowl placed over a large bowl of ice. Stir oc­ca­sion­ally for 45 min­utes or un­til cool. Re­move the vanilla bean. Re­frig­er­ate for 1 hour or un­til cold. 2 Com­bine the rasp­ber­ries, sifted ic­ing sugar and juice in a small bowl; crush coarsely with a fork. 3 Pour cus­tard into 10 x ⅓-cup (80ml) moulds, lay­er­ing with small amounts of the rasp­berry mix­ture (Step 3a). Freeze for 1 hour or un­til start­ing to firm. Insert sticks (Step 3b); freeze pops for 8 hours or overnight un­til firm. 4 Place the moulds in a bowl of wa­ter at room tem­per­a­ture; pull sticks quickly to re­move pops from moulds. Trans­fer to a tray lined with bak­ing pa­per. Re­turn to the freezer for 2 hours or un­til very firm. 5 Place choco­late and co­coa but­ter in a small heat­proof bowl over a small saucepan of sim­mer­ing wa­ter (do not al­low base of bowl to touch wa­ter); stir un­til smooth and melted. Cool for 5 min­utes; trans­fer to a small jug or jar. Dip pops, one at a time, in choco­late mix­ture (Step 5), shak­ing off ex­cess. Trans­fer pops to a tray lined with bak­ing pa­per. Sprin­kle co­conut over choco­late; freeze for 30 min­utes or un­til choco­late is firm (if you use co­coa but­ter, it will set in­stantly).





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