Ingredients
- 1 1 1 cup fresh raspberries
- 2 2 2 ounces fine sugar
- 2 2 2 tablespoons water (cold)
- 1 1/4 1 1/4 1/4 cups Skyr yogurt
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 60% cup 60% or higher dark chocolate (finely grated)
- 1 1 1 cup mixed nuts (finely chopped)
Preparation
Step 1
How to Make It:
Place the cleaned raspberries into a small saucepan with the sugar, add two tablespoons cold water, and cook over low heat until the raspberries release their juices and start to soften. Remove from the heat and leave to cool slightly before pushing through a fine sieve to remove the pips. Keep the raspberry pulp to one side to cool completely.
Using an immersion blender, blend the Skyr yogurt with the raspberry pulp and the vanilla extract to create a smooth cream.
Pour the cream into popsicle molds (silicone work very well). Tap the mold to settle the cream and to release any air bubbles which may be trapped. Insert a small stick and pop them into the freezer, this should take a couple of hours depending on the size of the popsicles.
Once frozen, put the grated chocolate into a small heatproof bowl. Place the bowl over a pan of simmering water - making sure the bowl does not touch the water – and stir with a wooden spoon (do not use metal as this can often seize the chocolate making it grainy) until melted.
Quickly dip the popsicle into the melted chocolate, then into the nuts one at a time. Return them as soon as possible to the freezer.
Once the chocolate is set, place the popsicles into a lidded plastic box to keep them fresh and prevent cross-smells from other foodstuffs.
The popsicles are best eaten within four weeks, though I doubt they will last that long.
Kitchen Notes:
Decorate the popsicles as you wish, cover them completely in chocolate or in tiny strips, it is entirely up to you (and who you are making them for).
If you can’t find Skyr, use a thick Greek-style or natural yogurt instead.
This recipe uses mixed nuts, but single varieties can also be used if you wish, pistachios work very well.