Junior chef
Utensils
4 ice lolly moulds, each approx. 100 ml
Apron
Measuring cup
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Raspberry mixture
Place the tea, raspberries and sugar in a measuring cup, puree.
Ice lollies
Transfer the freeze-dried raspberries to the ice lolly moulds. Pour half of the raspberry mixture into two of the ice lolly moulds. Add the almond butter to the remainder of the raspberry mixture, mix well, pour into the remaining two ice lolly moulds. Insert the ice lolly sticks. Freeze the ice lollies for approx. 6 hrs.
To decorate
Melt the cake icing in a hot bain-marie, pour the icing into a glass. Briefly dip the ice lolly moulds in hot water, remove the lollies from the moulds and dip the tips in the chocolate icing one by one.
| Note: | To make the rose hip tea, bring 200 ml of water to the boil, steep 2 rose hip tea bags in the water for approx. 5 mins., leave the tea to cool. |
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