Method

1. Place 500g of double cream and 130g of Fabbri Selen CS27965 into a frozen mixing bowl.
2. Add 1 teaspoon of Fabbri Vanilla Super with Pods (VF25459).
3. Whip the mixture until it reaches a smooth, stable consistency suitable for piping.
4. Transfer the whipped semifreddo mixture into a piping bag.
5. Pipe the mixture evenly into the lolly moulds, ensuring every cavity is completely filled.
6. Level the surface using a palette knife for a smooth finish.
7. Place the filled moulds into a blast freezer for approximately 30 minutes, or until fully frozen.
8. While the lollies are freezing, prepare the Stick Away coatings: Lemon (HD220801), Pure Pistachio (HD220601) and Milk Chocolate (HD220201).
9. Use Stick Away White (HD220130) with food colouring to create additional coloured coatings and decorative finishes if required.
10. Remove the frozen lollies from the moulds and dip each one into the chosen coating, ensuring an even, complete finish.
11. Decorate using sugar paste and sugar toys while the coating is still workable.
12. Allow the finished lollies to set completely before packaging, displaying or serving.

Method