Mixed Berry & Chocolate Mousse Pavlova
★★★★★ 4.5 (9)
Ingredients
Method
- Place frozen raspberries onto a tray and leave to slightly defrost at room temperature 10-15 minutes or until just soft
- Place yoghurt and berries (in this order) into the blender. Blend until smooth (you may need to stop the blender and stir the mixture). Spoon mixture into 10 x 1/3 cup ice-block moulds
- Use a paddle-pop stick to gently swirl the mixture in the moulds to remove any air pockets. Insert a paddle-pop stick into each mould
- Freeze for 6 hours or overnight until firm. Remove from the moulds and serve
Tips & Hints:
- You'll need about 10 x 1/3 cup ice-block moulds and 10 paddle-pop sticks for this recipe. To easily remove the frozen pops from the moulds, dip the base of the moulds in hot water for about 1 minute and then pull the pops out.
- Place frozen raspberries onto a tray and leave to slightly defrost at room temperature 10-15 minutes or until just soft
- Place yoghurt and berries (in this order) into the blender. Blend until smooth (you may need to stop the blender and stir the mixture). Spoon mixture into 10 x 1/3 cup ice-block moulds
- Use a paddle-pop stick to gently swirl the mixture in the moulds to remove any air pockets. Insert a paddle-pop stick into each mould
- Freeze for 6 hours or overnight until firm. Remove from the moulds and serve
Tips & Hints:
- You'll need about 10 x 1/3 cup ice-block moulds and 10 paddle-pop sticks for this recipe. To easily remove the frozen pops from the moulds, dip the base of the moulds in hot water for about 1 minute and then pull the pops out.
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