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Mexican Mixed Fruit Ice Blocks

You can use any ice block moulds for these delicious Mexican ice lollies, made using fresh fruits and all natural ingredients.

Mexican Mixed Fruit Ice Blocks

Kiwi, Banana & Avocado Paletas 4 ripe bananas 1 avocado, halved, stone and skin removed 6 ripe kiwi fruits 4 tbsp clear honey (preferably unheated) or maple syrup 120 ml (4 fl oz/ ½ cup) water juice of ½ lemon Peel and roughly chop the bananas and avocado and place in a blender. Peel the kiwi fruit and add 4 of them to the blender. Slice the remaining 2 thinly. Add the honey, water and lemon to the blender and pur.e until smooth. Pour into 8 paleta moulds, leaving about 1 cm (. in) unfilled. Place in the freezer for 15 minutes to firm up slightly, then push a kiwi slice down each side of the banana mixture in each mould to decorate – the mixture will then fill the mould. Insert lolly sticks and freeze until firm. The paletas will keep in the freezer for about a month. Horchata Paletas ½ cup brown or other wholegrain rice 75 g (2½ oz/½ cup) blanched almonds 750 ml (25 fl oz/3 cups) water 12 fresh dates, pitted a pinch of sea salt 60 g (2 oz ) 70% minimum cacao dark chocolate Rinse the rice in a sieve under cold water. Place the rice and almonds in a large bowl and cover with hot (not boiling) water. Leave to soak for at least 3 hours, preferably overnight. Drain off the soaking water and tip the mixture into a blender (or into a tall jug if you are using a hand blender), add the measured water and run at high speed until smooth. Depending on the quality of your blender it might remain slightly grainy. Set a fine sieve (or a cheesecloth if you want it completely smooth) over a jug. Strain, pressing on the solids to extract as much as possible of the creamy liquid. Rinse the blender or jug, then pour the horchata milk back into it. Add the dates and salt and blend until smooth. Pour the horchata mixture into the paleta moulds and place in the freezer to firm up for 30 minutes. Insert lolly sticks and freeze until firm. To serve, melt the chocolate in a bowl over a pan of gently simmering water. Hold each paleta mould under warm water (not hot) until the paleta loosens. Remove from the moulds. Dip a spoon into the melted chocolate and drizzle across the paletas to create a striped chocolate pattern on both sides. Serve immediately. The paletas will stay fresh in the freezer for about a month before coating in the chocolate. This is an edited extract from Green Kitchen Travels by David Frenkiel & Luise Vindahl (Hardie Grant) RRP $45.00

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