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Betty Bossi Koch-Center
kochen@bettybossi.ch
Sugar syrup
Kiwi
Utensils
10 ice lolly moulds, each approx. 75 ml
How it's done
Sugar syrup
Bring the water and sugar to the boil, then reduce the heat and simmer for approx. 2 mins., allow to cool.
Kiwi
Purée 2 kiwis with the sugar syrup. Pour half of the purée through a sieve into a measuring bowl, pour in the coconut milk, stir.
Lollies
Place 2 kiwi slices into each of the lolly moulds. Pour in the coconut and kiwi mixture, freeze for approx. 1 hr.
Remove the moulds from the freezer, spread over the kiwi purée, insert one wooden stick into the middle of each ice lolly, cover and freeze for a further 12 hrs.
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