Elevate your popsicle game this summer with this simple recipe. Lock in moisture and taste by wrapping, coating and folding extra flavour around these sweet treats. 

3-ingredient chocolate covered strawberry yoghurt popsicles 

Serves 6-8

Feel free to swap out the white chocolate for dark or milk chocolate. We know everyone has their favourite! 

Ingredients 

4 tubs (175g each) double cream strawberries and cream yoghurt 
1 packet (200g) frozen mixed berries 
4 slabs (80g each) white chocolate  

Method 

1. Blitz together yoghurt and raspberries until smooth. 
2. Divide mixture between 6-8 lolly moulds and freeze for 2-4 hours until half frozen. 
3. Pop in lolly sticks and freeze for a further 6 hours or until solid. 
4. Melt chocolate over a double boiler, cool slightly and pour into a tall glass or jug. 
5. Dip each popsicle into chocolate until it is submerged and then carefully remove. 
6. Allow excess chocolate to drip off. Turn popsicle upright and hold for 30-60 seconds to allow chocolate to set. 
7. Return to freezer and repeat process with remaining popsicles.

Words: Chad January

Photography: Zhann Solomons

The post 3-ingredient chocolate covered strawberry yoghurt popsicles appeared first on MyKitchen.

Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

The post Vanilla panna cottas with granadilla jelly appeared first on MyKitchen.

Forget custard, these berry cannoli doughnuts take dessert treats to the next level with a soft, creamy center and fresh berries.

SERVES 12 // COOKING TIME 30 min

INGREDIENTS
3 cups cream, chilled
3 cups mascarpone, chilled
3 × 90 g pack vanilla instant pudding
1½ cups chocolate chips
12 plain ring doughnuts
Berries, to serve
Icing sugar, to dust

METHOD
1. Beat together the cream, mascarpone and pudding until stiff peaks form, about 3 minutes.
2. Fold in the chocolate chips and scoop the mixture into a piping bag.
3. Slice each doughnut in half. Pipe the mascarpone mixture on to the bottom half. Top with berries and sandwich with the other half.
4. Dust doughnuts with icing sugar and serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Make sure to add this bright cherry swirl ice cream to your summer dessert menu too (no churn!).

The post No-bake berry cannoli doughnuts for your summer parties appeared first on MyKitchen.

Sharing is caring! So the next time you’re asked to bring a dish, we highly recommend these mini salted caramel and apple tarte Tatins for the perfect summer treat.

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust

METHOD
1. Preheat oven to 200ºC and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme between each muffin hole. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tarte Tatins for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

Heading to brunch? These miniature fruit phyllo pastries with guava and blueberries will be a hit!

The post Mini salted caramel and apple tarte Tatins appeared first on MyKitchen.

Have your tea and eat it too in this delicious no-bake Earl Grey mousse tart with strawberries. It’s the ultimate raise-your-spirits dessert!

SERVES 12 // COOKING TIME 40 min

INGREDIENTS
3 cups oats
200 g white chocolate, melted
3 tbsp nut butter (macadamia, almond or peanut)
4 Earl Grey tea bags
1 cup milk
1 cup double cream
90 g packet vanilla pudding
10–15 strawberries, sliced
Zest of 1 lemon
1 tbsp strawberry jam, melted

METHOD
1. Grease a 24 cm round cake tin.
2. Place oats in a food processor and blitz until crumbly. Mix in the chocolate and nut butter.
3. Press the crust into the bottom and sides of the tin. Place in the fridge to harden for at least 20 minutes.
4. Place tea bags in the milk and microwave on high for 1 minute. Leave to soak and cool slightly, then refrigerate until chilled.
5. Beat double cream, flavoured milk and vanilla pudding until aerated and thick. Pour on to the crust, spread to even it out and place in the fridge to set.
6. Arrange strawberries on top of the tart. Top with lemon zest. Brush jam over the strawberries to glaze.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If baking with tea is your new favourite hobby, you’ll love our pancakes with rooibos-poached oranges and spiced cream.

The post White chocolate & Earl Grey mousse tart with strawberries appeared first on MyKitchen.

A great party is never complete without some delicious adult desserts! These boozy layered cheesecake cups are easy, delicious and perfect for serving.

MAKES 8 // COOKING TIME 20 min

INGREDIENTS
200 g Tennis biscuits
60 g butter
500 g cream cheese
385 g condensed milk
60 ml fresh lemon juice
60 ml Cointreau (or other orange liqueur)
500 g strawberries, quartered
1 tbsp sugar

METHOD
1. In a food processor, blitz biscuits and butter until a coarse crumble forms.
2. In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice and Cointreau.
3. In a separate bowl, toss the strawberries and sugar.
4. Layer the crumble at the bottom of each jar, followed by the cream cheese and then the strawberries. Repeat the layers.

Recipe & styling: Caro Alberts
Photography: Kendall-Leigh Nash // HMimages.co.za

Keen to host more fun parties this season? Get our summertime entertaining tips!

The post Boozy layered cheesecake cups appeared first on MyKitchen.