Recipe: RASPBERRY AND CHOCOLATE MERINGUE POPSICLES
The world is divided on whether or not these meringue popsicles should even be a thing but we went ahead and tested this recipe anyway so that you can decide.
Worst case scenario, just make the chocolate pudding and eat it.
For The Pudding
- 50 g caster sugar (+ 1tbsp extra)
- 3 tbsp cocoa powder
- 2 tbsp cornflour
- 450 ml whole milk
- 1 egg
- 80 g dark chocolate
- 1 knob butter
- 1 tsp vanilla extract
- 150 g fresh raspberries
For The Meringue
- 200 ml water
- 200 g caster sugar
- 4 egg whites
- 1 handful freeze dried raspberries
- 1 tsp edible glitter
MAKE THE CHOCOLATE PUDDING
Whisk the sugar, cocoa, corn flour and milk in a saucepan until combined and heat until almost boiling.
Crack the egg into a bowl and throw in the remaining tablespoon of sugar.
Pour about a quarter of the milk into the egg very slowly, continually whisking, then return the egg mixture to the pan with the rest of the milk.
Continue to heat the mixture until just boiling, then remove from the heat and stir in the chocolate, butter and vanilla.
ADD RASPBERRIES AND FREEZE
Mash up the raspberries a little bit to break them up and fold them through the chocolate pudding.
Pour the mixture into popsicle moulds and set in the freezer for a few hours or overnight.
MAKE THE MERINGUE
Heat the sugar and the water in a small pan until it reaches 120ºC. Whisk the meringue egg whites to soft peaks in a mixer, then slowly pour the sugar syrup into the mixer. Continue to whisk for 5-10 minutes until the meringue mixture is cool, stiff and glossy. Serve it fresh.
TOAST AND SERVE
Remove the popsicles from the mould and coat them in the meringue just before you serve. Use a blowtorch to toast the marshmallow.
If you want to be extra awesome throw some freeze dried raspberry over the toasted meringue.
If you want to be SERIOUSLY fancy throw a little glitter over the toasted meringue. Wow.
Serve it, quick!
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