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Matcha & Berry Icepops

Matcha & Berry Icepops

Kitchen Stories
Anyone can cook
Difficulty
Easy
Total time
60 min
Allergens:
mascarpone

Ingredients

Makes 6 (60 ml) Icepops:

200 g fresh berries of your choice

150 g mascarpone

3 tbsp icing sugar

1 pinch of salt

4 g matcha-teapowder

Instructions

Step 1

Wash berries if necessary and dry off on kitchen paper. Mash the berries on a plate with a fork and add a tablespoon icing sugar.

An overhead view of a bowl of mixed berries (strawberries, blackberries, raspberries) mashed with a fork, surrounded by fresh berries, powdered sugar, and wooden popsicle sticks on a rustic wooden table.

Step 2

Mix mascarpone, the rest of the icing sugar, a bit of salt and matcha-teapowder in a bowl.

An overhead view of a bowl of whipped cream topped with green matcha powder, surrounded by powdered sugar, fresh berries, and a spoon on a rustic wooden table.

Step 3

Alternate layers of mascarpone and mashed berries in the moulds and place a wooden stick, ice sticks or small teaspoons in the middle.

An overhead view of a metal popsicle mold filled with green and red fruit mixture, surrounded by fresh berries, powdered sugar, and wooden popsicle sticks on a rustic wooden table.

Step 4

Deep-freeze for minimum of four hours.

Several homemade green and red fruit popsicles with wooden sticks are arranged on a rustic wooden surface, surrounded by fresh blueberries and raspberries.
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