Recipe by Astrid Fronteau @chhhop
Ingredients for 6 popsicles :
6 plain petits suisses
1 teaspoon L’Epicurien forest berry jam
125 g Terroirs d’avenir raspberries
125 g Terroirs d’avenir blueberries
1 organic lime
1 frosted vanilla pod from New Caledonia Olivier Roellinger
2 organic egg whites
4 Jean-Yves Bordier pure butter shortbreads
20 g Jean-Yves Bordier melted butter
Recipe:
Empty the jars of petits suisses into a salad bowl without removing the containers. Blend 3/4 of the fruit and mix with the spoonful of jam. Keep the rest of the fruit whole to incorporate into the preparation. Mix with the petits suisses and add the zest of a lime. Place the vanilla beans and egg whites in a bowl and beat until stiff. Gently fold in the first mixture and beat for about 1 minute with a mixer. Fill the jars with petits suisses, leaving half a centimetre of space to reach the rim. Melt the butter in a bowl and crush in the shortbread cookies, mix and finish filling the jars. Place the jars in the freezer for at least 6 hours.
To be enjoyed at snack time!
