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Dans la lune

May 25, 2016

Lychee Ice cream Pop

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LYCHEE ICE POP

Print this recipe
Persons
60
LYCHEE ICE POP

Ingredients

  • 15 pieces fresh lychee - peeled and pitted (about 200g) or can of lychees / drained
  • 50ml fresh milk
  • 1 tbsp vanilla monin syrup
  • 10g white sugar
  • 50g mascarpone
  • 80ml heavy cream - beat until firm peaks form

Instructions

  • 1. Add all the ingredients "except heavy cream" in your blender and puree with a blender until they are smooth. Strain the mixture through a sieve into another bowl.
  • 2. Mix whipped heavy cream and lychee mixture together well to combine evenly.
  • 3. Pour the blended lychee ice mixture evenly into ice pop mold and pop in your ice sticks then freeze for at least 3-5 hours or until firm.

  • Adjust the sweetness according your taste.
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