- 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
- RatatouilleYesterday 6:11am
- Easter lunch recipesYesterday 12:43am
- Vegetarian eggplant recipesYesterday 12:20am
- Scone recipesApr 07, 2020
- PikeletsApr 07, 2020
- Delicious cornflake cookies and slicesApr 07, 2020
- White sauceApr 07, 2020
- Sausage casseroleApr 07, 2020
- Irish soda bread rollsApr 07, 2020
- Gluten-free sconesApr 07, 2020
- Beef bourguignon and potato pieApr 07, 2020
- Easter baking ideasApr 07, 2020
- 20 classic baking recipesApr 07, 2020
- Melting momentsApr 06, 2020
- Easter bunny cakeApr 06, 2020