Coconut berry Ice Block
Serving size: Serves 10 or more
Cooking time: More than 2 hours
INGREDIENTS
300g frozen raspberries
1/2 cup caster sugar
2 cups thickened cream
2 cups coconut cream
Equipment: Wooden spoon; medium saucepan; small bowl; electric mixer; large bowl; 1⁄3-cup ice-block moulds; 16 ice-block sticks
1/2 cup caster sugar
2 cups thickened cream
2 cups coconut cream
Equipment: Wooden spoon; medium saucepan; small bowl; electric mixer; large bowl; 1⁄3-cup ice-block moulds; 16 ice-block sticks
METHOD
Stir raspberries and sugar in medium saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for about 5 mins or until mixture thickens slightly. Transfer to small bowl and refrigerate until cold.
Beat thickened cream in small bowl with electric mixer until firm peaks form. Add coconut cream and beat only until combined. Transfer to large bowl.
Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ice-block moulds and insert sticks. Freeze for about 4 hrs or until set.
Remove ice-blocks from freezer and stand for about 5 mins before removing from the moulds. Enjoy!
Beat thickened cream in small bowl with electric mixer until firm peaks form. Add coconut cream and beat only until combined. Transfer to large bowl.
Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ice-block moulds and insert sticks. Freeze for about 4 hrs or until set.
Remove ice-blocks from freezer and stand for about 5 mins before removing from the moulds. Enjoy!
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