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Strawberry and toasted marshmallow pops
Makes 8 Desserts and puddings
Ingredients
- 300g strawberries, hulled and halved
- 50g caster or granulated sugar
- 200g Greek yoghurt
- 25g large marshmallows
- 1tsp pure vanilla extract
- 100ml double cream, whipped until slightly thickened
You will need
- 8 ice lolly moulds and sticks metal skewers
Method
Dice 50g of the strawberries and reserve for later. Place the remaining strawberries in a bowl and stir in the sugar. Set aside for around 1 hour.
Place the sugared strawberries and their juices in a blender and blend until smooth. Add the yoghurt and blend. Divide half the strawberry yoghurt between the moulds, chilling the rest. Add the sticks in an upright position, or freeze first until the mixture is firm enough to hold the sticks straight. Freeze for 1 hour until frozen.
Thread the marshmallows onto the skewers and toast over a flame (or under a grill) until caramelised but not melted. Set aside to cool, then roughly chop.
Fold the marshmallows, vanilla and reserved strawberries into the lightly whipped cream. Divide between the moulds and return to the freezer for around 1 hour, until firm. Pour in the remaining strawberry yoghurt and freeze for 4-6 hours until completely frozen.
When ready to serve, dip the moulds quickly into hot water, then pull out the popsicles.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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