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Donna Hay's Christmas popsicles

Donna Hay

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Crumbled gingerbread is an easy way to add a sweet crunch.
Crumbled gingerbread is an easy way to add a sweet crunch.Con Poulos

A cool and creamy treat for kids who don't like pudding.

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Ingredients

  • 120g dried figs, stems removed and roughly chopped

  • 180ml (¾ cup) fresh apple juice

  • 60ml (½ cup) water

  • 400g mascarpone

  • 60ml (¼ cup) milk

  • 80ml (⅓ cup) maple syrup

  • ¼ tsp ground cinnamon

  • 1 tsp vanilla extract

  • 80g store-bought gingerbread biscuits, crumbled

Method

  1. 1. Place figs, juice and water in a saucepan over high heat. Bring mixture to the boil then reduce heat and simmer for 6 minutes to reduce slightly. Remove from heat and use a stick blender to blitz until smooth. Stand to cool.

    2. In a separate bowl, place the mascarpone, milk, maple syrup, cinnamon and vanilla and whisk until it thickens slightly. Spoon 1 tablespoon of the cream mixture into the base of 8 popsicle moulds. Add 1½ teaspoons of fig mixture and repeat between the two flavours, finishing with the cream. Use a skewer to ripple the pops, then secure with tops and popsicle sticks. Freeze for 2-4 hours or until frozen.

    3. To serve, remove popsicles from moulds and scatter with gingerbread biscuit crumbs.

    Tip: To help release the popsicles more easily, dip the base of the moulds into warm water for 10 seconds.

    Also try: Donna Hay's caramel pecan wreath or Christmas layer cake.

    This recipe features in our ultimate Christmas feast

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Default avatarDonna Hay is a columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/donna-hays-christmas-popsicles-20191126-h1jxna.html