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Passion fruit, mango and crème fraîche ‘Soleros’ lollies

Creamy passion fruit and mango swirled in a soft, cold ripple.
Bright fruit tang meets vanilla richness in every lick.
A pretty, melt-slow lollie that feels like sunshine.

dessert ⏱ 20 min 290 kcal / portion 32.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Passion fruit, mango and crème fraîche ‘Soleros’ lollies
v4 · rb0e705f985 20260727Z1751 160 g caster sugar 360 g creme fraiche 4 pieces passion fruit 12 pieces lolly mould 🍳 ⏱ 5 min warm cream mix until sugar and cornflour dissolve ⏳ chill cream mix in fridge until cold blitz mango and peaches smooth ⏳ stir in passion fruit pulp and refrigerate to chill 🌀 whip chilled cream mix with creme fraiche to very soft peaks pour alternating spoonfuls of cream and fruit mixtures into lolly moulds to create ripple effect 🍽 tap moulds to fill completely and remove air pockets ⏳ ⏱ 5 h freeze until solid or overnight dip moulds in hot water and gently pull out lollies Soleros Lollies 🎉 500 ml double cream 2 tsp cornflour ½ tsp vanilla bean paste 300 g mango 220 g peach double cream, cornflour, vanilla bean paste split sugar 120g · 120 g split sugar 40g · 40 g cream mix mango, peach fruit mix chilled cream mix chilled creme fraiche lolly mould
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Preparation steps

  1. warm cream mix 5 min until sugar and cornflour dissolve
  2. chill cream mix in fridge until cold
  3. blitz mango and peaches smooth
  4. stir in passion fruit pulp and refrigerate to chill
  5. whip chilled cream mix with creme fraiche to very soft peaks
  6. pour alternating spoonfuls of cream and fruit mixtures into lolly moulds to create ripple effect
  7. tap moulds to fill completely and remove air pockets
  8. freeze until solid at least 5 hours or overnight
  9. dip moulds in hot water and gently pull out lollies

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