Zuko Yoghurt & Fruit Lollies

Zuko Yoghurt & Fruit Lollies

Photography by Darren Bester

I used the Zuko Quick Pop Maker to make these ice lollies and totally recommend this little gadget to any Mom out there! Healthy lollies in minutes and the flavour combinations are endless. I used what I had on hand and whipped these up …

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Granadilla & Vanilla Pod Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Pulp of 2 Granadillas 

100ml Full Cream Yoghurt 

100 ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Pour the granadilla pulp into the base of each lolly mould and freeze for 10 minutes.  Remove from the freezer and pour in the cream and milk mixture between the 3 moulds, before returning to the freezer for another 10 minutes. To finish, top with the remaining granadilla pulp and freeze for a final 10 minutes. 

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Raspberry Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Approximately 100g Raspberries, blended until smooth

200ml Full Cream Yoghurt 

Method: 

Combine the raspberry and yoghurt mixture.  Pour into moulds and freeze for at least 10 minutes.

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Apple & Vanilla Pod Yoghurt Lollies 

Yield: 3

Ingredients:

150ml Pure Apple Juice 

100ml Full Cream Yoghurt 

100ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Combine the yoghurt, milk and vanilla pod and pour a little into each mould, freeze for 10 minutes. Top with the apple juice and freeze for at least 10 minutes. 

Cooks Note: The measurements given for the lollies are an estimate, as I didn’t measure when making these.  The addition of milk aids in the pouring consistency of the mixture into the moulds.

 

Raspberry Swirl Semifreddo

Raspberry Swirl Semifreddo

Photography by Darren Bester

This recipe is so easy, you can whip it up within minutes, pop it in the freezer and forget all about it until you ready to serve.  It makes for a great dessert when entertaining.  Have some sugar cones available, little bowls with fresh raspberries, chocolate shavings, peppermint crisp wafers and whatever else you fancy – Gives your guests the freedom & excitement to garnish their own dessert, while making your job easier 😉  Now that’s smart hosting. 

My handsome hubby Andrew, enjoying his cone

                                                                      My handsome hubby Andrew, enjoying his cone

 

 

Yield: 8 

Ingredients: 

360g Fresh Raspberries 

3 Eggs

2 Egg yolks, 

1 Vanilla Seed Pod 

435ml Pouring Cream 

1 Cup Caster Sugar 

Method: 

Put the raspberries in a food processor and blend until smooth, set aside.   Over a pot of simmering water, place a heatproof bowl containing the eggs, egg yolks, sugar and vanilla bean and whisk for 4 or 5 minutes with an electric handheld beater, until pale and thick.   Remove from the heat and continue whisking with a whisk until cool.   In a separate bowl, whip the cream until soft peaks form and gently fold into the egg mixture.  Reserve 500ml of the mixture and pour the balance into a deep dish.  Fold the reserved egg mixture through the pureed raspberries and carefully spoon stripes over the the mixture in the dish.  Place in the freezer for a minimum of 4 hours or until set.  

Recipe inspiration by one of my favourite foodie hero’s – Donna Hay. 

 

 

Chocolate Fondant with Raspberry Gel and Vanilla Ice Cream

Chocolate Fondant with Raspberry Gel and Vanilla Ice Cream

Photography by Darren Bester

 

Yield: 10

For the Fondants

Ingredients 

450grms Good Quality Dark Chocolate

450 grms Butter

500grms Eggs (1 egg equates to more or less 60grms but best to use a scale to measure this out)

160grms Egg Yolks

400 grms Sugar

200 grms Flour

Pinch of Salt

Method

Melt the chocolate and butter gently in a double boiler, being careful to ensure no water touches the chocolate mixture.  Mix the eggs & yolk together lightly.  Pour the melted chocolate into the egg mixture while stirring continuously.  Add to this the sugar and flour and stir until completely combined and you no longer see any white but be careful to not over mix.  Grease your dariole moulds (100ml moulds or so) with butter and fill just over half way with the mixture.  Bake at 180 degrees for 9 or 10 minutes.  Remove and allow to rest for a few minutes before un-moulding and plating.

 Notes: This mixture can be made and poured into your moulds in advance and freezed for weeks ahead of your dinner party.  On the day of your dinner party, take them out the freezer and allow to come to room temperature before baking. 

Raspberry Gel

5ml Agar Agar (Vegetarian supplement for gelatine, available at Health Stores)

350grms fresh Raspberries (keep 3 aside per guest for plating)

200ml Berry Fruit Juice

 Method

Blend your fresh raspberries in a blender / food processor with a little water until it is liquid

Strain with a sieve into a pot, leaving behind all the seeds.  Add the berry juice to the raspberry liquid in the pot and add the 5ml’s agar agar (1ml agar agar to every 100ml liquid), stir continuously for 2 – 3 minutes, pour into a glass dish and refrigerate for 30 minutes to 1 hour.   It should form a solid jelly.  If it hasn’t, simply put back into the pot add another ml or 2 of agar agar and repeat the process.   Once you have your solid jelly, put it back into the blender and blend for 30 – 40 seconds (do not over blend).  Decant into a squeeze bottle and refrigerate until needed.  It should have a gel like consistency now.

For plating – squeeze a blob of the gel on one end of the plate – using the tip of the backside of a spoon, drag the gel across the length of the plate – this creates a fancy restaurant type design that will impress !  Place the Fondant at the end of this gel line, with a scoop of ice-cream (store bought! Sorry, this chef doesn’t mind the shortcuts), Garnish with 3 raspberries per plate (always work in uneven numbers – more plating tips to follow in a separate blog post) and if you have some, a sprig of mint.

 

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