Rachel Khoo: Feeling Fruity

These days we’re a bit spoilt when it comes to kitchen equipment. But sometimes the challenge of working without all the gadgets can result in a far more creative and rewarding experience.

When I need to be resourceful, I have a few tricks up my sleeve, often inspired by my mother. When I was a child, we never had anything as fancy as an ice cream machine, so when the hot summers kicked off, my mum would buy those dinky little pots of fruity fromage frais and my brother and I would put a lollipop stick in the centre and pop them in the freezer. I like to think of this recipe as fromage frais pops all grown up; elegant little summer snacks or a fun finish to a dinner party.

Fruit-laced Ice Lollies

Makes 8

100g strawberries

100g raspberries

2 tbsp lemon juice

2 tbsp icing sugar

100g blackberries

500ml Total Greek yoghurt

3 tbsp honey

8 ice lolly moulds

Hull the strawberries, then put them in a blender with the raspberries, 1 tbsp lemon juice and 1 tbsp icing sugar and blend until smooth. Set aside.

In another bowl, either mash up the blackberries with a fork, or very quickly pulse in a food processor, with 1 tbsp lemon juice and 1 tbsp icing sugar. Keep the mixture quite chunky — you don’t want to make a purée. Mix the Greek yoghurt with the honey and adjust for sweetness (bear in mind that the mixture will taste less sweet when icy cold). Very lightly stir all the fruit into the yoghurt, then divide between the lolly moulds. Pop the moulds in the freezer and leave to freeze for about four hours.

Remove the moulds from the freezer and put into the fridge 20 minutes or so before serving. Dip the tips of the moulds in a little hot water and ease them out with a knife if necessary.