Gourmet (South Africa) - - SWEET TREAT -

Makes 8 to 10 small ice lol­lies

Rasp­berry ice cream 230g rasp­ber­ries

150g gran­u­lated su­gar 100ml low-fat milk 100ml heavy cream lemon juice (to taste)

Coat­ing and dec­o­ra­tion 300g white choco­late

3 to 4T frozen rasp­ber­ries 1t liquorice pow­der

Rasp­berry ice cream

1. Pour rasp­ber­ries and su­gar in a saucepan and bring to a boil. Pass the purée through a sieve and dis­card the seeds. 2. Mix berry purée, milk and cream and add lemon juice to taste. 3. Chill the mix­ture, then freeze in your ice-cream maker. 4. Fill icelolly moulds and freeze overnight.

Coat­ing and dec­o­ra­tion

1. Melt choco­late in a bowl over sim­mer­ing water and pour into a glass. 2. Take one ice lolly from the freezer, dip into the melted choco­late, and dec­o­rate with frozen rasp­ber­ries and liquorice pow­der.

3. Re­turn to freezer. Re­peat with the re­main­ing ice lol­lies.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.