Recipes taken from The Lolly Book by Karis and Dominic Gesua
Frozen fruity bowls
Serves: serves 10+
Prep time: 20 minutes
For the fruit sauces:
250g strawberries, hulled and chopped
250g mango, peeled and chopped
250g kiwi, peeled and chopped
For the table:
Ice cubes (1 shop – bought bag or a few frozen trays)
200g strawberries, hulled and cut into small cubes
200g pineapple, peeled and cut into small cubes
5 passion fruit, halved and seeds scooped out
a large handful each of raspberries, blackberries and blueberries
For the fruit sauces, put the strawberries and 100ml water in a blender and whizz together, then set aside in the fridge. Repeat with the mango and kiwis, blending each fruit separately with 100ml of water.
To set up your frozen fruity bowl table, put the ice cubes into a big serving bowl, put the fruit into small serving bowls and set out jugs of sauces, together with bowls and spoons.
Each time you serve frozen dessert, whizz the ice to the consistency of a slushy and serve in a bowl.
Then get each person to create their own fruity dessert by topping with the fruit sauce and fruit pieces of your choice. Flavours that work well together are kiwi and strawberry, mango, pineapple and passion fruit, and berries. Try combinations of your favourite fruits!
Serves: 4-8 per pizza depending on the size of the watermelon!
Prep 20 minutes
1 whole watermelon
kiwis, peeled and cut into small pieces
blueberries, either whole or chopped
strawberries, hulled and cut into small pieces
1 peach, pitted and cut into small pieces
Tip: if you want to add ‘tomato sauce’ try spreading the watermelon with your favourite yoghurt then add the fruity toppings.
Cut the watermelon in half and then cut a few 2-3 cm wide whole slices from the centre of the watermelon – so that they resemble pizza bases. Pick out the seeds, if desired.
Cut the slices before you add all the toppings as this makes it easier to serve up.
Create the pizza on the plate that you will serve it on. Simply start to top the watermelon slice with pieces of fruit, as you would if you were topping a traditional pizza.
Try lots of different fruit combinations – the more the better. Sprinkle with desiccated coconut to resemble cheese, and mint, if you like.
Banana and peanut stacks
prep 10 minutes
3 hours freezing time
2 bananas, peeled and sliced about 1 cm thick
a jar of smooth or crunchy peanut butter
a few pieces of dark chocolate
½ teaspoon coconut oil
Tip: for extra crunch add some chia seeds on top of the peanut butter, or a couple of cocoa nibs.
Place a sheet of greaseproof paper on a metal tray that fits into your freezer. Sandwich some peanut butter between two discs of banana to make a stack and place on the tray until you have used all the banana.
Put the chocolate and coconut oil in a small microwaveable bowl or mug. Microwave for 30 seconds, stir and keep on melting for 10 seconds at a time until the chocolate has melted. Keep checking the chocolate, as it can easily burn.
Use a teaspoon to drizzle the chocolate over each banana stack.
Place the tray in the freezer and, once frozen, transfer the mini stacks into an airtight container and keep in the freezer for when you need a snack.
Prep: 5 minutes
6 hours freezing or overnight
200g white peaches, stoned and chopped (its best to keep the skin on, but remove if you prefer)
4 teaspoons natural unrefined sugar
1 bottle prosecco, chilled
4 large wine glasses
Tip: make sure the lolly will fit into the wine glass you will be using.
Put the peaches, sugar and 100 ml of water in a blender and whizz together.
Divide the mixture between the moulds, leaving a 1 cm gap at the top.
Insert the sticks with the stick-holders and place in a freezer.
When frozen, de-mould and store until ready to use.
To serve, place each lolly in a wine glass and pour over the prosecco.
As your guests stir the lollies, they can watch the prosecco turn into the famous cocktail, but with a lolly twist.