MOLTEN CHOCOLATE HEARTS
Vanilla, raspberry and nectarine ice lollies
Dessert
15 mins
Level 2
- 2 pots of ALSACE LAIT natural vanilla fromage blanc dessert
- 4 tablespoons lemon juice
- 4 tablespoons icing sugar
- 100 g raspberries
- 2 yellow nectarines
- 10 lollipop moulds
- 10 wooden lollipop sticks
Preparation
In a mixing bowl, mix the ALSACE LAIT natural vanilla fromage blanc dessert, lemon juice and icing sugar until smooth. Set aside.
Cut the raspberries in two and the yellow nectarines into small pieces. Set aside.
Fill the moulds a third full with the ALSACE LAIT natural vanilla fromage blanc dessert mix, adding a few pieces of raspberry and yellow nectarines.
Repeat until all ten lollipop moulds have been filled. Insert a wooden lollipop stick into each mould.
Place in the freezer for at least 12 hours.
Take the ice lollies out of the freezer 10 minutes before eating.
Enjoy! You're in for a treat!
Bon appétit
In pictures
