Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon layer
Orange layer
Chocolate
Utensils
4 ice lolly moulds, each approx. 100 ml
How it's done
Lemon layer
Bring the water and sugar to the boil in a small pan, stirring occasionally. Reduce the heat and simmer for approx. 2 mins. Combine the lemon juice and 150 ml of the sugar syrup, leave to cool, pour through a fine sieve into the ice lolly moulds, freeze for approx. 2 hrs.
Orange layer
Combine the remainder of the sugar syrup (approx. 100 ml), blood orange juice and orange juice, pour into the ice lolly moulds. Insert the ice lolly sticks and freeze for approx. 4 hrs.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Carefully remove the rocket lollies from the moulds, dip the tips into the chocolate, place on a plate lined with baking paper, freeze for approx. 30 mins.
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