Raspberry popsicles with bursts of pâte de fruits

Raspberry popsicles with bursts of pâte de fruits

By
From
A la Mere de Famille
Makes
15
Prep
75 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the raspberry sorbet

Quantity Ingredient
110g water
210g sugar
30g honey
600g raspberries, puréed
100g Strawberry pâte de fruits, made with raspberries instead of strawberries

For coating

Quantity Ingredient
400g dark chocolate, (70% cocoa)
40g sunflower oil
hazelnuts, toasted and chopped

Equipment

Quantity Ingredient
silicone popsicle moulds or tubes
wooden sticks
ice-cream machine
piping bag fitted with a wide nozzle
sugar thermometer
blender

Method

  1. Making the sorbet

    Put the water, sugar and honey in a saucepan and bring to the boil. Pour the sugar syrup over the puréed raspberries in a bowl and combine. Refrigerate until chilled.
  2. Assembling the popsicles

    Churn the sorbet in an ice-cream machine according to the manufacturer’s instructions. Once it has frozen, fold through the pâte de fruits. Using a piping bag fitted with a wide nozzle, pipe the sorbet into the popsicle moulds and insert a wooden stick into each popsicle. Freeze overnight to set. Remove the moulds before coating.
  3. Coating the popsicles

    Melt the chocolate over a saucepan of boiling water. When it reaches 35°C, remove from the heat, add the sunflower oil and stir to combine. Dip each popsicle in the chocolate to coat, then remove it immediately and drain. Sprinkle over the chopped hazelnuts. Wait for the chocolate to completely set before laying the popsicles down. Return to the freezer or enjoy straight away!

Variation:

  • If you don’t have time to assemble the popsicles, you can simply serve the sorbet in small pots.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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