Passion fruit, mango and crème fraîche ‘Soleros’ lollies

dessert · ⏱ 20 min · 12 portions · 32.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/291/passion-fruit-mango-and-creme-fraiche-soleros-lollies/