December 13, 2015

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Hazelnut and Raspberry Popsicle › Popsicle ›



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Hazelnut & Raspberry Popsicles

We are back again with amazing Kate, aka thelittleloaf, who developed four new, mouthwatering recipes for WhyNut. If you would like to try recipes from her latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !

...You can choose and try any of these exquisite recipes for the festive season. The first one is, Hazelnut & Raspberry Popsicle. Rich and creamy with a strong hazelnut flavour, these popsicles are perfect for Christmas parties. Make ahead of time, unmould and wrap in waxed paper for the prettiest presentation.

Ingredients:

(Depending on the size of your moulds, this recipe may make slightly more than 12)

600 ml double cream
397 g tin sweetened condensed milk
80 g WhyNut hazelnut paste
One vanilla pod, seeds scraped
Pinch salt
One large punnet raspberries

 

Method:

  • In a large bowl, whisk together the cream and condensed milk until thick and floppy. Whisk in the WhyNut hazelnut paste, vanilla and salt until smooth.
  • Place a raspberry in the bottom of each lolly mould then pour in a little of the hazelnut mixture. Tap on the surface to ensure the mixture fills every nook and cranny then repeat twice – you should get about three raspberries into each mould.
  • Insert a wooden lolly stick into each mould and freeze until firm. To serve, set the lolly moulds in a bowl of warm water for a few seconds to loosen. 

 

Tips:

  • If you don’t have lolly moulds, try freezing in small disposable paper cups. Alternatively freeze in one big container and serve in scoops.
  • The sugar content and consistency of the condensed milk means these popsicles are rich and creamy straight from the freezer.
  • This recipe can also be made with the same quantity of WhyNut pistachio paste. Leave the raspberries in or replace with swirls of white or dark chocolate.


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