- 1 vanilla bean
- 300 ml pouring cream
- 2 cups (500ml) milk
- 2/3 cup (150g) caster sugar
- 4 egg yolks
- 125 grams raspberries
- 1 1/2 tablespoons icing sugar
- 1 teaspoon lemon juice
- 10 popsicle sticks
- 200 grams dark chocolate (55% cocoa), chopped
- 50 grams cocoa butter, chopped (see tip)
- 2 tablespoons shredded coconut
- 1Split vanilla bean lengthways; scrape out seeds. Stir cream, milk and vanilla bean and seeds in a medium saucepan over medium heat until almost boiling. Whisk sugar and egg yolks in a medium heatproof bowl for 3 minutes or until pale. Whisking continuously, gradually add the hot cream mixture to the egg yolk mixture until combined. Return the mixture to a clean pan; stir over low heat, without boiling, for 10 minutes or until the mixture thickens slightly and coats the back of a spatula. Pour into a large bowl placed over a large bowl of ice. Stir occasionally for 45 minutes or until cool. Remove the vanilla bean. Refrigerate for 1 hour or until cold.
- 2Combine the raspberries, sifted icing sugar and juice in a small bowl; crush coarsely with a fork.
- 3Pour custard into 10 x ⅓-cup (80ml) moulds, layering with small amounts of the raspberry mixture. Freeze for 1 hour or until starting to firm. Insert sticks; freeze pops for 8 hours or overnight until firm.
- 4Place the moulds in a bowl of water at room temperature; pull sticks quickly to remove pops from moulds. Transfer to a tray lined with baking paper. Return to the freezer for 2 hours or until very firm.
- 5Place chocolate and cocoa butter in a small heatproof bowl over a small saucepan of simmering water (do not allow base of bowl to touch water); stir until smooth and melted. Cool for 5 minutes; transfer to a small jug or jar. Dip pops, one at a time, in chocolate mixture, shaking off excess. Transfer pops to a tray lined with baking paper. Sprinkle coconut over chocolate; freeze for 30 minutes or until chocolate is firm (if you use cocoa butter, it will set instantly).
Cocoa butter is sold in solid blocks at health food stores. If you can't
find it, use coconut oil instead – it's available from most supermarkets.
The Latest from Australian Women's Weekly Food
- Classic lamingtonsYesterday 8:00pm
- Lamington popsYesterday 1:00pm
- Beet and black bean burgerJan 23, 2020
- Sticky wing with sesame saltJan 23, 2020
- Salmon and potato salad with mustardy dressingJan 23, 2020
- How to bake basic damper while campingJan 23, 2020
- Korean-style barbecued chicken riceJan 23, 2020
- "Eat your greens" chicken saladJan 23, 2020
- Sticky pork with sweet and sour saladJan 23, 2020
- Broccoli and paneer saag curryJan 23, 2020
- Roast pumpkin dip with spiced chickpeasJan 23, 2020
- Szechuan-style chilli eggplantJan 23, 2020
- Paper cup popsiclesJan 23, 2020
- Green minestrone with pestoJan 23, 2020