Raspberry & White Chocolate Pops

Desserts Food Gluten-free

Laura Zilio, head pastry chef, Laura Ashley The Tea Room, Burnham Beeches Hotel in Burnham

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30 Servings

Ingredients

FOR THE ITALIAN MERINGUE

150g water

450g caster sugar

300g white eggs

150g caster sugar

Raspberry Mousse

6g leaf of gelatine

250g raspberry purée

125g Italian meringue

250g 35% fat whipped cream (or alternatively 75g milk and 175g double cream)

FOR THE WHITE CHOCOLATE GLAZE

140g white chocolate

60g cocoa butter

Lime zest

Raspberry powder

Method

FOR THE ITALIAN MERINGUE
Combine 450g of caster sugar and water and bring to the boil to make a syrup (around 121°C)
Once the water reaches 110°C start to whip the white eggs with 150g of caster sugar
Pour the syrup into the beaten egg whites while whipping
Continue to whip the mixture until it is cold and set
Soften the gelatine in cold water
Melt the gelatine in half of the raspberry purée
Add the other half of the raspberry purée
Mix the raspberry purée gently with the Italian meringue and when it is around 30°C add the whipped cream
Drop the mousse into sphere moulds and freeze
FOR THE WHITE CHOCOLATE GLAZE
Melt the chocolate with the cocoa butter
Push a lolly pop stick into the mousse in the mould to make the pops
Dip the pops in the melted chocolate and cocoa butter
Immediately dust with lime zest and raspberry powder
Decorate as you please. Try decorating with small sugar flowers (as pictured)