How to make a rocket pop yourself

In his new cookbook Vet Lekker, Danny Jansen teams up with top chef Sergio Herman, croquette king Cees Holtkamp and FEBO director Dennis de Borst to get as close as possible to the snacks sold at the snack bar. Like this rocket pop.

Method

Heat the two types of fruit purée and the orange juice separately, and dissolve the sugar and any natural food colouring in them. Leave to cool.

First pour a layer of raspberry purée into rocket-shaped moulds, freeze, then pour the orange juice on top. Freeze again, then pour in the pineapple purée. Don’t forget to insert a stick.

Title: Vet lekker
Author: Danny Jansen
Publisher: A.W. Bruna Uitgevers
Price: €20,-