Apricot ice lollies

Apricot ice lollies

30 min. Active
8 hr 30 min. Total
152 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: Fat: 10 g, Carbohydrate: 14 g, Protein: 3 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • 12 ice lolly moulds, each approx. 75 ml
  • Apron
  • Bowl
  • Knife
  • Measuring cup
  • Pan
  • Rubber spatula
  • Sieve
  • Teaspoon
  • Timer
  • Cutting board
  • deep plate
  • Kitchen scales
  • pestle and mortar

Ingredients

12 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

Ice lolly mixture

4 dl milk
1 vanilla pod
2 ½ dl coconut milk
150 g white chocolate

Apricots

400 g apricots
1 tbsp sugar
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How it's done

The kids can help at the marked areas .

To prepare

Ice lolly mixture

4 dl milk
1 vanilla pod
2 ½ dl coconut milk
150 g white chocolate

Pour the milk into a pan, slice the vanilla pod lengthwise, scrape out the seeds, add both to the milk. Heat the milk, reduce to half the amount, stirring occasionally. Remove the pan from the heat, pour in the coconut milk. Break the chocolate into pieces, add, mix, leave to stand briefly. Stir until smooth, pour the ice lolly mixture through a sieve into a measuring cup, leave to cool.

Apricots

400 g apricots
1 tbsp sugar

Halve the apricots, remove the stones and cut into pieces. Roughly crush the apricots using a mortar and pestle, mix in the sugar, spoon into the ice lolly moulds using a teaspoon.

To fill

Pour the ice lolly mixture into the moulds, freeze for approx. 60 mins.

Ice lollies

Remove the moulds from the freezer, insert the ice lolly sticks, freeze for approx. 6 hrs.

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