Macadamia-mango popsicles with Piña Colada pineapple

MAKES 12 // PREP TIME 40 MINS // COOK 50 MINS (PLUS INFUSING, FREEZING, MACERATING) Note

“Fresh summer fruit meets refreshing summer ‘cocktail’. Does it get much better?”

“These popsicles are a cheeky take on a Weis bar, one of my old favourites,” says Saxby. “We get our macadamias direct from a farm in the hinterland; I’m always looking for ways to use them. Whether you freeze these ahead or serve fridge-cold, they’re a crowd-pleaser.” Start this recipe two days ahead to make the popsicles. You’ll need 12 popsicle moulds and sticks.

100 gm macadamias,

quartered

300 ml thickened cream 1 mango, peeled and

coarsely chopped

150 gm caster sugar

1 egg

2 egg yolks

PIÑA COLADA PINEAPPLE

1 sweet pineapple

(about 1.3kg)

100 ml coconut white rum

(see note)

100 ml coconut water

100 ml sugar syrup (see note) Finely grated zest and juice of 2 limes

1 Preheat oven to 160°C. Roast macadamias on an oven tray until golden brown (10 minutes).

Sprinkle 1/2 tsp salt over nuts while still hot, then combine with cream in a saucepan and stir over low heat until just warm. Remove from heat, cool, then refrigerate to infuse (overnight).

2 Preheat oven to 140°C. Line an oven tray with baking paper. Strain macadamia cream

(reserve cream). Spread strained macadamias over tray and roast until dry (20-30 minutes). Whisk reserved cream in an electric mixer to medium-firm peaks

(do not over-whisk). Refrigerate until required.

3 Place mango in a blender with 50gm sugar and purée until smooth. Set aside until required. 4 Place egg, yolks and remaining sugar in a bowl and whisk over a small saucepan of simmering water until mixture reaches 70C on a sugar thermometer (2-3 minutes). Transfer to an electric mixer and whisk until cool, light and thick (6-8 minutes). Gently fold in reserved cream and roasted macadamias. Pour mango purée and macadamia mixture into popsicle moulds at the same time, swirling lightly to achieve a ripple effect. Place popsicle sticks into centre, then freeze until firm (overnight).

5 Meanwhile, for Piña Colada pineapple, quarter pineapple lengthways, then cut quarters into three long wedges. Using a sharp knife, cut rind evenly from flesh (refrigerate rind in a container). Trim core from pineapple wedges, then place wedges in a container to fit snugly. Combine rum, coconut water, sugar syrup and lime juice in a jug, then pour over wedges. Cover and refrigerate, turning pineapple occasionally, until chilled and macerated (overnight).

6 To serve, remove pineapple wedges from liquid, then thickly slice widthways. Arrange slices on reserved rind. Spoon a little of the cocktail syrup on top and sprinkle with lime zest. Serve over ice with popsicles.

Coconut white rum is available from select bottle shops. For sugar syrup, combine equal weights caster sugar and boiling water and stir to dissolve. Drink suggestion Try Raes’ take on a Piña Colada. Combine 90ml pineapple juice, 20ml macadamia liqueur (Mac by Brookie’s liqueur), 20ml coconut cream, 20ml white rum and

15ml lime juice in a cocktail shaker. Serve over ice.