Calamansi banana lolly

Bring the water and sugar to the boil. Add the nuts and mix on the stove until the sugar crystallizes. Then add salt and butter and mix so that the nuts separate easily. Pour out onto silicone paper, separate them and allow to cool.

Process immediately after cooling or store in a well-sealed container in a dry place.

Mix the calamansi and banana purée with the water and sugar and stir in the starch. Make the cream like a cooked vanilla cream and immediately spread onto a sterilized baking tray, cover and leave to cool.

Whip the cream and mix with the whipped cream.

Fill a 4.5 cm Ø ball mold with water and insert wooden sticks. Leave the balls to freeze and unmold.

Note: You can choose any shape, the method is always the same.

Place the ice scoops in a base, for example, styrofoam. Pipe the tempered couverture over the balls, making sure that the layer is not too compact or too thick. The couverture may run down the sides unevenly.

Sprinkle the still liquid couverture on the scoops with the caramelized nuts.

Place the lollipop sticks onto the couverture baskets with a little couverture. Once the couverture has set, the baskets can be removed.

Tip: Place the balls back in the freezer for reuse.

Fill the baskets with the cream, top with the fruit and garnish with mint.

Note: The lollies make a delightful hightlight for any dessert buffet.

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