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Piccolo Tomatoes December 2018
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Ingredients

Lollies

  • 225 g fresh rasberries
  • 100 g caster sugar
  • 275 ml water
  • 1 tbsp lemon juice

Topping

  • 200 g Bourneville chocolate, melted
  • sprinkles to decorate

Method

  1. Put the raspberries, sugar, 75 ml of the water and lemon juice into a small saucepan. Bring up to the boil and simmer for 2 to 3 minutes until the raspberries have softened.
  2. Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.
  3. Place in the freezer for 8 hours or freeze overnight.
  4. Melt the chocolate in a bowl over a pan of just simmering water until runny.
  5. Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate.
  6. Drizzle the chocolate over the lollies using a fork and quickly sprinkle with sprinkles. Turn the lollies over and repeat, then quickly return to the freezer to chill and set the chocolate.
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