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Chocolate, Jelly & Custard Pops


Makes 8

Hands-on time: 10 minutes

Hands-off time: 4 hours


INGREDIENTS


1 box (80g) Pick n Pay Cherry Flavoured Jelly

½ carton (500ml) vanilla flavoured custard

1 cup dark chocolate, melted

¼ cup Pick n Pay Rainbow Vermicelli Sprinkles


METHOD


1. In a mixing bowl, combine the Pick n Pay Cherry Flavoured Jelly with 1 cup of boiling water. Whisk until the jelly powder has completely dissolved and set aside to cool for about 30 minutes. *Chef’s Tip: Use your favourite jelly flavour!

2. In an 8-hole popsicle mould, divide vanilla flavoured custard until each hole is ⅔rds full. Place the mould into the freezer, allowing the custard to firm up slightly while the jelly is cooling.*Chef’s Tip: Alternatively, use disposable party paper cups instead of a popsicle mould!

3. Very carefully divide the cooled jelly mixture between the popsicle holes, ensuring not to disturb the custard layer, until each hole is completely filled.

4. Add a wooden popsicle stick to each popsicle hole and freeze for 4 hours or until fully frozen.

5. Once completely frozen, unmould the popsicles and dip ⅓ of each popsicle into the melted chocolate. *Chef’s Tip: Work quickly as the chocolate will harden because of the cold pops!

6. Add the Pick n Pay Rainbow Vermicelli Sprinkles onto the chocolate while still wet. Once the chocolate has hardened, serve immediately and ENJOY! *Chef’s Tip: Make a large batch and store in the freezer for up to a month!


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