Recipe:
15 Litchi's Peeled and pips removed
2 tbsp Rose Syrup
100g Fresh Raspberries
1 tbsp Castor Sugar
Edible Gold Dust for Decoration
Method:
In a food processor, add Litchi's and blend until a pure pulp is formed.
Add the Rose Syrup and pulse to gently mix in.
Set aside.
Blend together the Raspberries and Castor Sugar until the Sugar dissolves and the Raspberries resemble a silky Coulis texture.
Set aside.
Layer Litchi mixture in the Ice lolly molds until about 1/3 filled.
Add the Raspberry Coulis until it reaches 2/3's of the mold.
Lastly, add the Litchi mixture on top again.
Add the Sticks and allow to freeze overnight.
*Chefs Tips:
1. By layering the mixtures in this order the Raspberry leaks into the Litchi and gives the Lolly the desired Ombre effect.
2. To get the Lolly's out more easily, dip in hot water for a couple of seconds. This will help loosen from the mold.
3. Dust with Edible Gold Powder if desired.
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