RASPBERRY ICE LOLLIES
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.