Master chef
Utensils
8 ice lolly moulds (each approx. 100 ml) and 8 ice lolly sticks
Apron
Fork
Measuring cup
Paring knife
Stick blender
Tablespoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
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
How it's done
The kids can help at the marked areas .
Raspberry mixture
Finely mash the raspberries and syrup with a fork.
Peach mixture
Cut the peach in half and remove the stone, chop roughly. Place the pieces of peach and the rice syrup into a blender, puree until smooth.
Yoghurt mixture
Mix the yoghurt and rice syrup. Pour the yoghurt, raspberry and peach mixtures alternately into the lollipop moulds, insert the lollipop sticks.
To freeze
Freeze the lollies for approx. 6 hrs. or overnight. Remove from the moulds, serve immediately.
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