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Raspberry & White Chocolate Pops

Laura Zilio, head pastry chef, Laura Ashley The Tea Room, Burnham Beeches Hotel in Burnham
Serves: 30
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  • Italian Meringue
  • 150g water
  • 450g caster sugar
  • 300g white eggs
  • 150g caster sugar
  • Raspberry Mousse
  • 6g leaf of gelatine
  • 250g raspberry purée
  • 125g Italian meringue
  • 250g 35% fat whipped cream (or alternatively 75g milk and 175g double cream)
  • White Chocolate Glaze
  • 140g white chocolate
  • 60g cocoa butter
  • Lime zest
  • Raspberry powder


  1. Italian Meringue
  2. Combine 450g of caster sugar and water and bring to the boil to make a syrup (around 121°C)
  3. Once the water reaches 110°C start to whip the white eggs with 150g of caster sugar
  4. Pour the syrup into the beaten egg whites while whipping
  5. Continue to whip the mixture until it is cold and set
  6. Soften the gelatine in cold water
  7. Melt the gelatine in half of the raspberry purée
  8. Add the other half of the raspberry purée
  9. Mix the raspberry purée gently with the Italian meringue and when it is around 30°C add the whipped cream
  10. Drop the mousse into sphere moulds and freeze
  11. White Chocolate Glaze
  12. Melt the chocolate with the cocoa butter
  13. Push a lolly pop stick into the mousse in the mould to make the pops
  14. Dip the pops in the melted chocolate and cocoa butter
  15. Immediately dust with lime zest and raspberry powder
  16. Decorate as you please. Try decorating with small sugar flowers (as pictured)
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