On the hottest days, nothing sounds more appealing than an icy-cold popsicle. A warm-weather favourite of grown-ups and little ones alike
Below is a super fast and beautiful recipe for a raspberry ripple, frozen yoghurt popsicle.
If your not a huge raspberry fan, don’t fret! Fresh seasonal fruit is in abundance this time of year and you can replace it with strawberries, rhubarb, gooseberries, the list is endless!
Raspberry ripple frozen yoghurt popsicles
Makes 10 pops
(Depending on the moulds you use)
– 340g fresh or frozen raspberries
– 50g caster sugar
– 250g Greek yoghurt
– 1 teaspoon vanilla extract
– 60ml double cream
In a bowl, combine the raspberries with 2 tablespoons of sugar and let sit for 5 minutes.
Place the yoghurt, remaining sugar, vanilla extract and cream in a medium bowl.
Whisk this mixture until the sugar dissolves completely.
Using a fork, mash the raspberries until they break down.
Spoon some of the yoghurt mixture into your Ice pop mould and then spoon in some of the raspberry compote, alternate both flavours until the mould is full.
Cover moulds and insert popsicle stick.
Freeze for at least 4 hours or preferably overnight.
Remove from moulds and serve immediately.
Shane Smith from Lavey in Co. Cavan has extensive national and international experience within the Hotel, Restaurant and Confectionery industry. He started working as a chef at the age of 16 and trained in Killybegs Tourism College, Donegal.
He has worked with some of the most talented chefs in Ireland and abroad where he gained the experience to run many pastry sections in high end establishments, including Knockranny House hotel Westport, The 5* G Hotel in Galway and currently Head Pastry Chef over the Fallon and Byrne group in Dublin.
Shane is also the In-House Chef for Coole Swan Irish Liquor, doing recipe research and development & to date has published six cookery books with the company.
Most recently Shane has demoed in John Lewis in London and was picked as one of the top 5 chefs in Dublin to demo and cook for the launch of “Dine in Dublin”.
Shane has also recently featured in the Sunday Business Post, Image magazine and has a monthly recipe column in the Anglo Celt newspaper in his home town of Cavan.