Aldo
Zilli
58 58 SATURDAY MAGAZINESATPlenty of lolly
Stay chilled this summer with a sweet selection
of frozen treats for kids and adults alikeYou can also follow Aldo on
Twitter @AldoZilli or @CasaZilli
or find him on Instagram @aldozill
and Facebook. Book a place
on one of Aldo Zilli’s Italian
Cookery Masterclasses by
visiting aldozilli.com.
● Recipes from Jude’s Ice
Cream & Desserts by Chow
and Alex Mezger (Kyle Books,
£16.99. Octopusbooks.co.uk).
Photographs by Yuki Sugiura.
To order your copy, call The
Express Bookshop on 01872
562310, send a cheque or
postal order made payable to
The Express Bookshop,
PO Box 200, Falmouth,
Cornwall TR11 4WJ, or
order online at express
bookshop.com.H
appy Saturday readers!
When the sun has been
shining, I have been
enjoying it with my family,
mostly sitting in parks with
a picnic.
When I read this week’s
book, Jude’s Ice Cream &
Desserts, it gave me ideas
to try out at my next picnic.
There really is nothing better
than cooling down with an
ice lolly on a warm day. I
made summer fruit swirl
lollies, pear, prosecco and
rosemary lollies (for the
adults) and mocha
Vietnamese-style lollies.
They were amazing with
just the right balance of
sweetness. I also want to
mention that Chow and Alex
have included beautiful
vegan ice cream recipes
that are well worth a try.
Don’t forget to tag me
in your shots of your
favourite lollies on
Instagram @
zilliciousfood.Compiled by: Kirsten Jones & Octavia Lillywhite
FOOD
- Using the fine side of a box grater, grate the
dark chocolate into a small bowl, then pour over
the hot coffee. - Stir until melted, then add the condensed milk.
Mix until the colour is an even milky brown, then
pour into the moulds. - Stand the moulds upright in the freezer for an
hour or so, then poke a lolly stick into each one.
Continue to freeze for a further three hours, or
preferably overnight, until solid. - Remove the lollies from the freezer, dip the
moulds briefly in hot water, then gently pull out the
lollies from the moulds and serve straight away.
Mocha Vietnamese-style lollies
Enjoy these pops on a long, lazy summer afternoon,
or serve them to guests as an informal dessert.MAKES 8 x 60ml lollies
You’ll need:
★ 8 x 60ml ice-lolly
moulds and
sticks
★ 50g dark
chocolate
(minimum 70%
cocoa solids)
★ 300ml hot,
strong coffee
★ 120ml condensed
milk