Rapadura Popsicles

Grate the rapadura and set aside

Next, separate the egg whites from the yolks of the two eggs

In a pan, pour in half of the milk, both yolks and the lime juice, and heat it over low heat in a bain-marie

Set it aside

Blend in a blender the remaining milk, heavy cream, and rapadura

Add the cooked cream mixture to this blend, mix well with a spoon and pour into a pie dish or 10 individual cups

Finally, whip the egg whites until frothy and cover the popsicles or cream in the refrigerator with them

To decorate, sprinkle grated rapadura on top

Then, place the cream in the freezer for six hours.