Ice, ice BABY

fill up your freezer with our lip-smack­ing se­lec­tion of de­li­ciously chilled desserts

Living Etc - - CONTENTS - Pho­tog­ra­phy ⁄ Emma Lee Recipes ⁄ Alice Hart

White cho­co­late pop­si­cles with plum and star anise swirl

Makes 8

For the white cho­co­late base

* 150g white cho­co­late, prefer­ably Green & black’s or a sim­i­lar white cho­co­late with vanilla, finely chopped * 75ml con­densed milk

* 200ml whole milk

* 150ml sin­gle cream

* ½ tsp vanilla ex­tract

For the plum swirl

* 60g golden caster sugar

* 1 whole star anise

* 300g ripe pur­ple plums (about 6-7), stoned and roughly chopped

* ½ lemon, juice only

To make the plum swirl, put the golden caster sugar in a medium saucepan with 75ml wa­ter. Heat through, stir­ring, un­til the sugar dis­solves. Add the star anise and bring to the boil. Sim­mer for 5 min­utes be­fore adding the plums. Turn the heat down slightly and sim­mer for 5-10 min­utes, stir­ring oc­ca­sion­ally, un­til the plums soften and be­gin to break down (the tim­ing will de­pend on their level of ripeness). Set aside to cool, then re­move the star anise.

Blitz the plum mix­ture in a small blender or with a hand­held blender, un­til com­pletely smooth. Chill un­til needed (the plum mix can be made up to 4 days ahead of time and kept, cov­ered, in the fridge).

Put the white cho­co­late in a heat­proof bowl. Heat the con­densed milk, milk and sin­gle cream in a small saucepan set over a medium heat. As soon as the mix­ture be­gins to boil, re­move it from the heat and pour straight over the cho­co­late. Leave for 1 minute, then add the vanilla ex­tract and stir un­til smooth (the cho­co­late should have melted). Cover the sur­face di­rectly with cling­film and leave to cool.

Whisk well to emul­sify, then trans­fer to a jug to make pour­ing easy. Have eight 150ml lolly moulds and wooden sticks ready. Pour a lit­tle white cho­co­late mix­ture in the base of each lolly mould, fol­lowed by a ta­ble­spoon­ful or so of plum purée. Fol­low this with a big­ger pour of cho­co­late and an­other ta­ble­spoon of plum un­til you reach the top of each mould. Now, us­ing a skewer or a slim tea­spoon han­dle, give the in­side of each lolly mould a brief stir around to ‘mar­ble’ the mix­tures to­gether. Be care­ful not to over­mix or the mar­bled ef­fect will be lost.

Freeze for 40 min­utes, then stick a lolly stick ver­ti­cally into each mould – it should stand up­right as the mix­ture will be quite thick by now. Freeze for a min­i­mum of 3 hours, un­til solid. To turn out, dip the out­side of each mould into very hot wa­ter for a cou­ple of sec­onds and gen­tly pull the lolly out by the stick (re­peat the hot wa­ter dip if the lolly still isn’t budg­ing).

Fills a large loaf tin

150g marzi­pan, chopped into 1cm cubes

3 large eggs

1 large egg yolk

200g golden caster sugar

500ml dou­ble cream

1 tsp vanilla ex­tract

2 ripe and fra­grant peaches or nec­tarines, diced waf­fle cones and toasted, flaked al­monds, to serve (op­tional)

Pre­heat the oven to 180°C/gas mark 4. Spread the marzi­pan cubes out on a bak­ing sheet lined with non-stick bak­ing pa­per. Cook for 10 min­utes, gen­tly stir­ring half­way through, un­til evenly golden brown.

Set aside for 20 min­utes to cool com­pletely, then crum­ble into pieces.

Place the eggs, ex­tra yolk and golden caster sugar in a heat­proof bowl. Place the bowl over a saucepan of sim­mer­ing wa­ter, mak­ing sure the base isn’t touch­ing the wa­ter, and whisk for about 6 min­utes, us­ing a hand-held elec­tric mixer, un­til the mix­ture is thick and pale. Re­move from the heat and al­low it to cool for 10 min­utes, whisk­ing ev­ery now and then.

Whisk the cream un­til the peaks hold their shape. Gen­tly fold the cream through the egg mix­ture with the vanilla ex­tract, diced peaches or nec­tarines and toasted marzi­pan. Spoon into a large loaf tin lined with bak­ing pa­per or cling­film. Wrap in cling­film and freeze for at least 6 hours, or overnight, be­fore turn­ing out and slic­ing or scoop­ing straight from the tin. This semi-freddo is per­fect scooped into waf­fle cones with toasted, flaked al­monds scat­tered over.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.