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Strawberry Sorbet and Vanilla Ice-cream Lollies
Shop-bought ice-cream is a great timesaver here; if you have the time, by all means make your own. If you are starting with firm ice-cream, let it sit at room temperature until it's soft enough to spoon into the moulds. The sorbet is set by whisking it as it sits in the freezer. If you have an ice-cream machine and want to use that instead, churn the sorbet just until soft waves form.
260g hulled strawberries
40g liquid glucose
50g caster sugar
2½ tablespoon lime juice
About 120g vanilla ice-cream
Put the strawberries in the small bowl of a food processor and blitz smooth
Put the glucose, sugar and lime juice in a medium saucepan on a medium heat
Stir until the sugar has dissolved, then add the strawberry puree
Bring to a boil, cook for a minute, then take off the heat and set aside to cool
Once cool, pour into an air-tight container and freeze for three to four hours, whisking it every 30 minutes, until almost set
Spoon 20-25g sorbet into each ice-lolly holder, and tap the base against a work surface to disperse any air bubbles
Spoon 15-20g ice-cream on top of the sorbet, compressing it as you do
Finish with a second layer of sorbet, until almost full to the top, tap again and put a lolly stick in each one
Set in the freezer for at least five hours before serving.
Makes six lollies
Recipe: Yotam Ottolenghi
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