makes
8
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 750 g strawberries, hulled
- 110 g (½ cup) caster sugar
- 1 tbsp lemon juice
- 125 ml (½ cup) double cream
Cooling time 30 minutes
Freezing time 5 hours
You will need 8 icy pole moulds and sticks for this recipe.
Instructions
Place strawberries and 75 g sugar in a food processor and pulse until roughly chopped. Transfer to a small saucepan over high heat and bring to the boil. Cook for 4 minutes or until thickened. Remove from heat and stir through lemon juice. Set aside to cool completely.
Combine remaining 35 g sugar with cream.
Divide half of the strawberry mixture among 8 icy pole moulds, divide cream mixture between moulds, then finish with a layer of remaining strawberry mixture, and swirl layers slightly. Freeze for 1 hour or until icy. Insert an icy pole stick into each mould, then freeze for a further 4 hours or until solid. To serve, run base of moulds under warm water to loosen.
As seen in Feast magazine, Feb 2014, Issue 28.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
