As we hang on to summer, this Rose Eton mess lollies recipe from Belvoir Farm offer a refreshing respite from the sun – packed with a wine punch!
Rose Eton mess lollies
Refreshing and packed with a rose punch
Ingredients
- 225 ml double cream
- 100 g white chocolate
- 2 meringue nests crumbled
- 350 g raspberries
- 50 ml Belvoir Farm Elderflower & Rose Cordial
Instructions
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Mix the raspberries, Belvoir Farm Elderflower & Rose Cordial and sugar, then leave to sit for 30 minutes until juicy.
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Whip the cream until it just holds soft peaks. Stir through the strawberry mixture, then spoon into six 100ml (3½fl oz) lolly moulds, pressing the mixture down to avoid air holes. Insert the lolly sticks as directed and freeze until solid, preferably overnight.
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To serve, melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove the lollies from the moulds and dip the ends into the melted chocolate. Coat the dipped ends in the crushed meringue and serve.