Sweet and creamy yet refreshing. Everyone will love this fun, trendy, get-ahead dessert, perfect for any summer occasion.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Cal/Serv:
376
Ingredients
75 g pudding rice
40 g butter, chopped
150 g condensed milk
150 ml double cream
375 ml whole milk
2 tsp. vanilla bean paste
200 g raspberries
25 g caster sugar
FOR THE COATING
200 g white chocolate, chopped
1 tsp. vegetable oil
Directions
Step 1In a large non-stick pan over medium heat, toast the rice, stirring frequently, until lightly golden. Remove pan from heat, add the butter and stir to melt.
Step 2Pour in the condensed milk, cream and milk and bring to the boil, stirring. Decrease heat to low and simmer very gently, stirring frequently, for 30-35min, or until the rice is completely tender. Remove from the heat, stir in the vanilla and leave to cool completely (the mixture will thicken on cooling).
Step 3Meanwhile, in a small bowl using a fork, lightly mash the raspberries and sugar until starting to break down. Set aside until needed.
Step 4Add the raspberry mixture to the cooled rice and lightly stir to marble through. Spoon into 8 x 85ml lolly moulds, pushing the mixture down as you go. Firmly tap the moulds down a few times to get rid of any air bubbles. Insert lolly sticks and freeze for at least 8hr (ideally overnight), until solid.
Step 5For the coating, melt the white chocolate and oil in a heatproof bowl set over a pan of barely simmering water. Scrape into a tall glass (into which the lollies will fit) and leave to cool to room temperature. Remove the pops from their moulds and dip the ends into the white chocolate. Transfer to a tray lined with baking parchment and freeze until solid. Serve.
GET AHEAD Prepare to end of step 4 up to a month ahead. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
