Choc pops with raspberry jube | Gourmet Traveller
Australian Gourmet Traveller recipe for choc pops with raspberry jube by Adam Lord from Bourke Street Bakery After Hours in Sydney.
Ingredients
- 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
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