0:30

To Prep

6:00

To Cook

5

INGREDIENTS

SUPER EASY

DIFFICULTY

8

SERVINGS

AVG RATING

( Members)

Nectarine and raspberry pops
  • Ingredients
    • Method
    1. Step 1

      Puree raspberries in a food processor until smooth. Strain through a sieve, pressing with the back of a spoon, to extract as much juice as possible, leaving the seeds behind. Use a wire whisk to stir 1 tbsp icing sugar, 1/2 tsp vanilla essence and 1/2 cup mascarpone into the raspberry puree.

    2. Step 2

      Divide evenly between 1⁄3-cup capacity ice-cream moulds, and place in the fridge while you prepare the nectarines.

    3. Step 3

      Score a small cross in the skin at the base of each nectarine. Place in a large heatproof bowl and cover with boiling water. Stand for 2 mins, then drain and cool. Slip off skins and cut flesh from the stones. Puree flesh in a food processor until smooth.

    4. Step 4

      Stir remaining icing sugar, vanilla essence and mascarpone into the nectarine puree. Pour into ice-cream moulds, insert icy-pole sticks and freeze until firm.

  • Method
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