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Ingredients
STRAWBERRY LOLLIPOP
  • 200 g strawberry puree
  • 20 g Egg Yolks
  • 40 g Castor sugar
  • 12 g Water
  • 2 g Gelatine
  • 225 g Whipping cream
LOLLIPOP DIPPING MIX
  • 500 g white chocolate
  • 150 g red cocoa butter
WHIPPED YOGHURT JELLY
  • 120 g Whole Milk
  • 10 g Greek yoghurt
  • 5 g Yoghurt powder
  • 10 g castor sugar
  • 6 g Gelatine
STRAWBERRY SAUCE
  • 200 g Strawberry puree
  • 40 g icing sugar
STRAWBERRY LOLLIPOP STRAWBERRY LOLLIPOP
STRAWBERRY LOLLIPOP

Create this summer sensation dessert!

A fruity lollipop, dipped in white chocolate.

The perfect dessert for your summer dinner parties and for creating a “wow” factor dessert that will impress your guests.

Prep 1 hour 20 minutes
Total 1 hour 30 minutes

STRAWBERRY LOLLIPOP:

Bring the puree to the boil, add the soaked gelatine and stir well.

Make a Pate Bombe with the egg yolks, sugar and water and fold through the puree mix.

Whisk the whipping cream to ribbon stage and fold through the mix last. Pipe into lollipop moulds and freeze.

Demould once frozen ready for dipping.


LOLLIPOP DIPPING MIX:

Melt the chocolate and cocoa butter together.

Dip the frozen lollipops in the chocolate mix at 35c.


WHIPPED YOGHURT JELLY:

Place a mixing machine bowl and whisk in the freezer 1 hour prior to use.

Bring the milk, yoghurt and yoghurt powder to the boil with the sugar, once boiling add the bloomed gelatine and stir well. Chill the mix on an ice bath till set.

Once set remove the bowl and whisk from the freezer, add the jelly and whisk on a high speed until the jelly has aerated and double in volume. 

Spread onto a tray lined with an acetate sheet, spread to 1 cm depth and smooth with a palette knife. 

Refrigerate to set, then cut into 1 cm cubes.  


STRAWBERRY SAUCE:

Boil the puree and sugar and reduce on medium heat for 5 minutes until the mix thickens.

Refrigerate in a container to chill. Once cold pipe dots of the sauce on the plate.


ASSEMBLY:

I used wild strawberries in this dessert but you can use any type of strawberries you wish.

The lollipops are best served frozen and plated last minute.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

STRAWBERRY LOLLIPOP

Create this summer sensation dessert!

A fruity lollipop, dipped in white chocolate.

The perfect dessert for your summer dinner parties and for creating a “wow” factor dessert that will impress your guests.

favorite
print
rate
Prep 1 hour 20 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
STRAWBERRY LOLLIPOP
  • 200 g strawberry puree
  • 20 g Egg Yolks
  • 40 g Castor sugar
  • 12 g Water
  • 2 g Gelatine
  • 225 g Whipping cream
LOLLIPOP DIPPING MIX
  • 500 g white chocolate
  • 150 g red cocoa butter
WHIPPED YOGHURT JELLY
  • 120 g Whole Milk
  • 10 g Greek yoghurt
  • 5 g Yoghurt powder
  • 10 g castor sugar
  • 6 g Gelatine
STRAWBERRY SAUCE
  • 200 g Strawberry puree
  • 40 g icing sugar

STRAWBERRY LOLLIPOP:

Bring the puree to the boil, add the soaked gelatine and stir well.

Make a Pate Bombe with the egg yolks, sugar and water and fold through the puree mix.

Whisk the whipping cream to ribbon stage and fold through the mix last. Pipe into lollipop moulds and freeze.

Demould once frozen ready for dipping.


LOLLIPOP DIPPING MIX:

Melt the chocolate and cocoa butter together.

Dip the frozen lollipops in the chocolate mix at 35c.


WHIPPED YOGHURT JELLY:

Place a mixing machine bowl and whisk in the freezer 1 hour prior to use.

Bring the milk, yoghurt and yoghurt powder to the boil with the sugar, once boiling add the bloomed gelatine and stir well. Chill the mix on an ice bath till set.

Once set remove the bowl and whisk from the freezer, add the jelly and whisk on a high speed until the jelly has aerated and double in volume. 

Spread onto a tray lined with an acetate sheet, spread to 1 cm depth and smooth with a palette knife. 

Refrigerate to set, then cut into 1 cm cubes.  


STRAWBERRY SAUCE:

Boil the puree and sugar and reduce on medium heat for 5 minutes until the mix thickens.

Refrigerate in a container to chill. Once cold pipe dots of the sauce on the plate.


ASSEMBLY:

I used wild strawberries in this dessert but you can use any type of strawberries you wish.

The lollipops are best served frozen and plated last minute.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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