RASPBERRY &
LYCHEE POPSICLES
PREP + COOK TIME 30 MINUTES
(+ COOLING, CHILLING & FREEZING) MAKES 8
To help remove the popsicle from
its mould, use a damp, warm cloth
and rub the outside of the mould
until the popsicle is released.
1 cup (220g) caster sugar
1 cup (250ml) water
½ cup (125ml) liquid glucose
530g raspberries
⅓ cup (80ml) lime juice
1kg lychees, peeled
¼ cup (60ml) water, extra
8 wooden paddle pop sticks
1 To make sugar syrup, place sugar,
the water and glucose in a small
saucepan; cook, stirring, over high
heat until sugar dissolves and mixture
boils. Remove from heat. Cool.
2 Process raspberries, 2 tablespoons
of the juice and ¾ cup of the sugar
syrup until smooth. Strain mixture
through a fine sieve over a bowl,
pushing down on mixture with a
wooden spoon to extract all the liquid.
Discard seeds. Spoon strained mixture
into a container; chill in the freezer.
3 Meanwhile, remove seeds from
lychees. Process lychee flesh,
remaining juice, ½ cup of the sugar
syrup and the extra water until almost
smooth. Strain mixture through a fine
sieve over a bowl.
4 Spoon or pour 1½ tablespoons
of lychee mixture into each of eight
⅓−cup (80ml) popsicle moulds; freeze
for 2 hours or until mostly frozen. Spoon
a layer of raspberry mixture on top.
5 Cover each mould tightly with two
layers of plastic wrap. Pierce the wrap
with the tip of a knife, then insert a
paddle pop stick (the plastic wrap
will keep the stick in position).
Freeze popsicles for 4 hours or
overnight until firm.
HONEY, RED BERRY &
CHOCOLATE PARFAIT
PREP + COOK TIME 40 MINUTES
(+ COOLING, FREEZING & STANDING) SERVES 8You will need to start this recipe
1 day ahead.½ cup (80g) natural almonds
1 vanilla bean
400g fresh ricotta
⅔ cup (230g) honey
2 cups (560g) greek−style
natural yoghurt
100g dark chocolate (70% cocoa),
chopped
100g raspberries, plus extra, to serve
100g cherries, halved, pitted,
plus extra, to serve
2 tablespoons honey, extra1 Preheat oven to 180°C/160°C
fan. Grease base of a 9cm−deep,
23cm brioche tin; line base with
baking paper (see tip).
2 Spread nuts in a single layer on
an oven tray. Roast for 10 minutes
or until skins begin to split. Cool.
Chop coarsely.
3 Meanwhile, split vanilla bean
lengthways; scrape seeds into a food
processor. Add ricotta and honey; p
rocess until smooth. Transfer mixture
to a large bowl.
4 Fold in chopped nuts, yoghurt,
chocolate, raspberries and cherries.
Spoon mixture into pan; smooth
surface. Cover with foil. Freeze for
8 hours or overnight until firm.
5 Wipe tin with a warm cloth. Turn
out parfait onto a platter. Stand for
10 minutes. Serve drizzled with extra
honey and with extra fruit.TOP TIP
The parfait can
also be made in
a 10.5cm x 23.5cm
terrine or loaf pan;
grease, then line the
base and sides with
baking paper,
extending the paper
over two long sides.HONEY, RED BERRY &
CHOCOLATE PARFAIT16 AWW FOOD • ISSUE TWENTY THREE