Popsicle with Fruit

Wash the berries and drain well.

Place the blueberries and raspberries in a small bowl. Add 15g of powdered sugar to each and coarsely puree with a hand blender.

Whip the whipped cream until stiff.

Mix the sour cream with the remaining powdered sugar and the lemon juice. Fold in the stiffly whipped cream.

Pour 1 tablespoon of the sour cream mixture into each mold and freeze in the freezer for 5 minutes.

Then spread 2 tablespoons of the berry puree (fill 4 ramekins with the raspberry puree and 4 ramekins with the blueberry puree) and freeze for 5 minutes.

Continue until the popsicle molds are filled. Finish with a sour cream layer.

Place the lids on the molds and insert the wooden sticks 2/3 of the way in.

Freeze the popsicles in the freezer for at least 5 hours.

Preparation Tip:

To make the ice cream easy to remove from the mold, dip the ramekins briefly in lukewarm water and then pull gently on the wooden handle.

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