My 7am activity before work this morning: Dipping yogurt & raspberry popsicles in Ivoire white chocolate from Valrhona. Pretty pleasing and dreamingly delicious!
Frozen yogurt & raspberry popsicles
6 large popsicles + 1 ice cream container
2 dl heavy cream
160 g sugar
1 vanilla pod, the seeds
800 g Greek yogurt
220 g raspberries, fresh or frozen
100 g sugar
150 g melted white chocolate, preferably Ivoire 35% from Valrhona
In a pot bring cream to the boiling point with sugar and vanilla. Remove the pot from the heat, add Greek yogurt and whisk well until completely combined. Cool down the cream and churn it to ice cream in the ice cream machine.
Make the raspberry filling, while the Greek yogurt cream is cooling down. In a pot bring raspberries and sugar to the boiling point and let it simmer for a couple of minutes. Cool down.
Popsicles: Add a couple of teaspoons of raspberry filling to ice cream silicone molds, and then pour in the ice cream mixture. Add popsicle sticks and freeze over night. Add the melted white chocolate to a small glass and dip the frozen popsicles into the chocolate and sprinkle with freeze-dried raspberries straight away. Eat the popsicles or store them in an airtight container in the freezer.
Ice cream container:
Pour raspberry filling into the bottom of an airtight container, and then add the rest of the ice cream. Finally put some more raspberry filling on top. Store the container in the freezer and enjoy the ice cream at any time.