Recipe: Matcha & Berry Icepops

200 g fresh berries of your choice

150 g mascarpone

3 tbsp icing sugar

1 pinch of salt

4 g matcha-teapowder

Allergens highlighted in Bold

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.

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

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

Deep-freeze for minimum of four hours.