Raspberry milk popsicles

Raspberry milk popsicles

30 Min. Active
6 hr 30 Min. Total
218 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: 218 kcal, Fat: 16 g, Carbohydrate: 16 g, Protein: 2 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • 8 ice lolly moulds (each approx. 75 ml)
  • Bowl
  • Fork
  • Measuring cup
  • Mixer
  • Pan
  • Rubber spatula
  • Whisk
  • Spoon
  • Kitchen scales

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Milk mixture

2 dl milk
80 g sugar
100 g Mascarpone
2 dl full cream

Raspberry mixture

150 g raspberries
25 g sugar

How it's done

The kids can help at the marked areas .

Milk mixture

2 dl milk
80 g sugar
100 g Mascarpone

Bring the milk and sugar to the boil in a pan, cook until the sugar has dissolved, remove the pan from the heat. Stir in the mascarpone, leave to cool.

2 dl full cream

Beat the cream until stiff, fold into the milk mixture (yields approx. 650 ml).

Raspberry mixture

150 g raspberries
25 g sugar

Crush the raspberries and sugar with a fork.

Ice cream

Fill the popsicle moulds with the milk mixture and raspberries, freeze for approx. 6 hrs. or overnight.

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