These are a popular summertime treat sold at street stalls across Mexico and come in a variety of refreshing flavours.
- 750 g strawberries, hulled
- 110 g (½ cup) caster sugar
- 1 tbsp lemon juice
- 125 ml (½ cup) double cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Freezing time 5 hours
You will need 8 icy pole moulds and sticks for this recipe.
Place strawberries and 75 g sugar in a food processor and pulse until roughly chopped. Transfer to a small saucepan over high heat and bring to the boil. Cook for 4 minutes or until thickened. Remove from heat and stir through lemon juice. Set aside to cool completely.
Combine remaining 35 g sugar with cream.
Divide half of the strawberry mixture among 8 icy pole moulds, divide cream mixture between moulds, then finish with a layer of remaining strawberry mixture, and swirl layers slightly. Freeze for 1 hour or until icy. Insert an icy pole stick into each mould, then freeze for a further 4 hours or until solid. To serve, run base of moulds under warm water to loosen.
As seen in Feast magazine, Feb 2014, Issue 28.