Choc pops with raspberry jube

AT A GLANCE

  • Serves 6 people

  • ½ tsp lemon juice
  • 150 ml raspberry purée (see note)
  • 35 gm apricot jam
  • 2½ tsp citrus pectin (see note)
  • 275 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • 35 gm liquid glucose
  •  
  • Chocolate ice-cream
  • 125 gm dark chocolate (55% cocoa solids), finely chopped
  • 315 ml pouring cream
  • 4 egg yolks
  • 125 gm caster sugar
  • 375 ml (1½ cups) milk
  • Scraped seeds of 1 vanilla bean
01   Bring lemon juice, raspberry purée and apricot jam to the boil in a saucepan over medium-high heat, sift in pectin and 25gm sugar, stir and bring back to the boil, then turn off and set aside. Combine vanilla seeds, remaining sugar, liquid glucose and 50ml water in a separate saucepan over medium heat until it reaches 121C on a sugar thermometer (7-8 minutes), then add raspberry mixture and stir occasionally until it reaches 108C (4-5 minutes). Strain into a 3cm-deep, 25cm x 35cm tin lined with baking paper and refrigerate until set (3 hours or overnight). Turn out and cut into jubes 3cm x 4cm or small enough to fit 170ml popsicle moulds. Leftover jubes will keep refrigerated in an airtight container for 3 weeks.
02   For chocolate ice-cream, place chocolate in a heatproof bowl. Bring 65ml cream to the boil in a small saucepan over medium-high heat, pour onto chocolate, stand for 5 minutes, then stir until smooth. Set aside. Whisk yolks and sugar in a separate bowl until pale. Bring milk, vanilla seeds and remaining cream to the boil in a saucepan over medium-high heat. Whisking continuously, pour into yolk mixture. Return to pan and stir over low-medium heat until mixture thickly coats the back of a spoon or reaches 85C (6-7 minutes). Whisk in chocolate mixture, then strain into a bowl over ice. Cool, then freeze in an ice-cream machine. Half-fill six 170ml popsicle moulds with ice-cream, then freeze for 20 minutes. Thread a jube onto each pop stick, push into moulds, then fill moulds with remaining ice-cream. Freeze until firm (4 hours or overnight). To serve, dip moulds into hot water, run a knife around edges and pull gently.
Note For raspberry purée, defrost 300gm frozen raspberries, blend in a blender, then strain through a fine sieve to produce 150ml. Citrus pectin is available from select supermarkets and kitchen suppliers.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

Recipe:

ADAM LORD , SAM BENNETT, BOURKE STREET BAKERY AFTER HOURS, SYDNEY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

HOMEMADE LEMONADE. , suggested by WILLEM HOCK

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