The key to a good yoghurt-based ice lolly is swirls. Absolutely. Layers are all well and good, and freezing fruit in a fancy formation so it peeks out at you from the surface of the lolly is very stylish and of-the-moment, but nothing beats swirls. They look so effortlessly stylish, make you think of sauce that’s melted and slowly dribbled down the sides of the lolly. And the key to swirls, oddly enough, is not swirling. You would think all you have to do is mix the yoghurt and the sauce, give it a couple of turns with the spoon and then pour it into the mould. Nothing could be further from the truth. Beautiful swirls take care, attention and time. The most important thing is to allow each part of the lolly to freeze in place before moving onto the next section. Of course, if all you want is a redcurrant and yoghurt lolly then feel free to slop all the ingredients in a mould together, add a lolly stick and leave to freeze. If however you want your frozen desserts to have style, you’ll need to be prepared for a tiny (only really very small) amount of faff.
Redcurrant-swirled yoghurt lollies
Inspired by Cannelle et Vanille
The redcurrant sauce recipe makes a good pound or so of the stuff, but it’s great swirled (or dolloped) into yoghurt or cooked down a bit further into a jam. It’s quite tart so feel free to up the sugar accordingly, and is also full of pips, which can be strained out if you like, though I personally like the little pops of mouth-puckering acid you get when you bite into one.
2 teaspoon lemon juice
100ml redcurrant sauce
1 teaspoon honey
1. First make the redcurrant sauce. Top and tail the redcurrants (alternatively throw them in whole and strain later). Add to a saucepan with the lemon juice and sugar and cook first over a low heat, until they release some of their juice, then over a medium heat, so they gently simmer and slowly cook down into a sauce. This will take about 15-20 minutes. Once thoroughly sauced, set aside to cool.
2. In a small bowl stir the yoghurt and honey together. Take your ice lolly mould and a full tablespoon of redcurrant sauce and liberally smear the inside of each mould with the sauce. Make sure the sauce is all over the sides of the mould as well as in the base. Place the mould in the freezer to set. This is the main step to getting the best swirly effect.
3. About 20 minutes later remove the moulds from the freezer and put a tablespoon of yoghurt in each, topped with half a tablespoon of sauce. Spread the sauce over the surface of the yoghurt, then return the moulds to the freezer. Leave for 30 minutes, then repeat with the rest of the yoghurt and sauce. Put the lolly sticks in the moulds; they should go through the lower layers with only some resistance, unless you have left the moulds in the freezer for too long. Refreeze until ready to serve.
Makes 4 average-sized lollies plus lots of redcurrant sauce.