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
Light and dark ice lolly mixture
Cherry layer
Ice lollies
Utensils
8 ice lolly moulds (each approx. 75 ml)
How it's done
Light and dark ice lolly mixture
Warm the milk in a pan, remove the pan from the heat. Whisk the egg yolks and sugar in a bowl. Pour half of the milk into the egg yolks, whisk well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into two measuring jugs. Add 100 ml of cream to each, mix well. Add the chocolate and chocolate powder to one of the mixtures, mix well.
Cherry layer
Puree the cherries and icing sugar.
Ice lollies
Pour the light and dark ice lolly mixture and the cherry puree into the ice lolly moulds in layers, freeze for approx. 6 hrs. Remove from the moulds, sprinkle with chocolate shavings.
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