WEEK 17
Raspberry Ruby ice cream lollies
For 10 lollies | Preparation: 12 hours - Cooking time: 1 hour
Ingredients
Additional kitchen equipment
Ingredients
1 l vanilla ice cream:
for the method and the ingredients turn to recipe 18
1kg Ruby chocolate
1/2 l raspberry coulis
4g agar-agar
Additional kitchen equipment
silicone ice cube sticks tray(s) (for 10 sticks)
silicone ice cream lolly moulds (for 10 lollies)
10 wooden ice lolly sticks
STEP ONE
It is best to start with the ice cream preparation the day before, allowing the mixture to infuse overnight in the fridge, before it is poured into the ice cream maker.
STEP TWO
Temper the chocolate.
STEP THREE
Make the filling for the lolly. Combine the raspberry coulis and the agar-agar in a sauce pan and bring to the boil, stirring continuously. Fill the silicone ice cube sticks tray(s) with the raspberry coulis and put in the freezer. Take out the tray(s) when the coulis is half-frozen and firmly place a wooden stick on every ice stick. Put the tray(s) back in the freezer.
STEP FOUR
Half-fill the ice cream lolly moulds with vanilla ice cream and put a raspberry filling on top of each. Add more ice cream until the moulds are full and smooth the surface. Put the moulds in the freezer for a minimum of 6 hours until they are frozen solid.
STEP FIVE
Dip the lollies in the tempered Ruby chocolate and fully coat. Leave to set in the freezer for a while longer.