Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Watermelon, kiwi and lemon ice lollies (traditional method & Thermomix)
Description
These homemade ice lollies are not only adorable, but also 100% natural and perfect for hot days. A layer of melt-in-the-mouth watermelon, sprinkled with chocolate chips to imitate seeds, a layer of smooth lemon yoghurt in the centre, and a tangy kiwi base – a real treat to make with the kids (and even more so to eat!).
Ingredients
Instructions
- TRADITIONAL METHOD
PREPARATION – TRADITIONAL METHOD
1. Watermelon layer:
Cut the watermelon into pieces, remove the seeds and blend finely with a hand blender.
Add the chocolate chips and mix with a spoon.
Pour into ice cream moulds until they are 2/3 full.
Insert the sticks and place in the freezer for 1 hour.
2. Yoghurt and lemon layer:
Mix the yoghurt with the sugar, lemon zest and juice.
Carefully pour over the already set watermelon layer.
Freeze again for 30 minutes.
3. Kiwi layer:
Peel the kiwi and blend it with the yoghurt.
Pour this layer on top and place in the freezer for at least 4 hours.
Tip:
To achieve clean layers, freeze each layer until set before adding the next one. Pour gently to avoid mixing the colours.
THERMOMIX® METHOD
PREPARATION – THERMOMIX VERSION
1. Watermelon layer:
Place 400 g of watermelon in the bowl → 20 seconds / speed 8
Add 20 g chocolate chips → 5 seconds / reverse / speed 3
Fill the moulds 2/3 full, insert the sticks → freeze for 1 hour
2. Yoghurt and lemon layer:
Without washing the bowl, add:
60 g yoghurt, zest and juice of ¼ lemon, 1 tablespoon sugar
→ 10 sec / speed 4
Spread over the set watermelon layer → freeze for 30 minutes
3. Kiwi layer:
Place 1 peeled kiwi + 30 g yoghurt in the bowl → 10 sec/speed 5
Fill the moulds and freeze for at least 4 hours.
Tip:
To achieve clean layers, freeze each layer until set before adding the next one. Pour gently to avoid mixing the colours.
