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Nectarine and raspberry pops
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Prep Time:
30 minutes
Cook Time:
360 minutes
Total Time:
390 minutes
Chill out with refreshing nectarine and raspberry ice pops.
Ingredients:
  • 250g fresh raspberries
  • 18.00 gm icing sugar
  • 4.40 gm vanilla essence
  • 250g mascarpone
  • 2 large nectarines
Instructions:
  • Blend fresh raspberries until velvety smooth. Sieve the puree, pressing with a spoon to extract the juice, and discard the seeds. Whisk in icing sugar, vanilla essence, and mascarpone until well combined.
  • Evenly distribute the mixture among 1⁄3-cup capacity ice-cream moulds, then chill in the fridge while you work on the nectarines.
  • Using a sharp knife, make a small cross on the base of each nectarine. Place them in a large heatproof bowl and pour boiling water over them. Let them sit for 2 minutes, then drain and cool. Peel off the skins and remove the flesh from the stones. Puree the flesh in a food processor until smooth.
  • Mix the remaining icing sugar, vanilla essence, and mascarpone into the nectarine puree. Pour the mixture into ice-cream moulds, add icy-pole sticks, and freeze until solid.

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