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My Favourite Thermomix Recipes: Deserts

White Chocolate Cheesecake

Ingredients Preparation

Base
50 g Butter cubed Room Temp
100 g plain sweet biscuits
Filling
250 g white chocolate, in pieces
250 g cream
250 g cream cheese cubed
250 g marscapone cheese
125 g caster sugar
1 can passionfruit pulp

Base
1. Place butter into TM Bowl and melt for 50 secs/50C/Spd 4
2. Add 100g plain sweet biscuits. Mix for 10 secs / Spd 7
3. Pour contents of TM Bowl to prepared tin. Press the biscuit mixture firmly into the base of the tim, then put the tin in the fridge until you need it.
Filling
2. Place 250g White chocolate into TM Bowl. Grate 5 secs / Spd 8.
3. Melt chocolate 2 mins / 50o / Spd 3.
4. Add to the bowl cream, cream cheese, mascarpone and sugar. Mix for 15-20 secs / Spd 3
5. Pour onto the biscuit base and put the cheesecake back into the fridge for at least 3 hours or overnight.

Tips

Serve drizzled with passionfruit pulp and cut into wedges.

Source: recipecommunity.com.au


Avocado and Lime Sorbet

Ingredients Preparation

100 grams raw sugar to taste
2 avacados peeled and stoned
2 limes with skin quartered
1 egg white

1. Place sugar into TM bowl and mill for 10 seconds on speed 9.
2. Add the avacado and lime, 350g of ice and the egg white. Slowly turn the speed dial to speed 10.
3. Add rest of ice and Blend for a further 1 minute on speed 9.

Tips

Use the spatula to move the ice around when the sorbet is blending. Otherwise you may end up with some chunky bits of ice.

Source: recipecommunity.com.au


Jamie Oliver's Tiramisu Veloce

Ingredients Preparation

15 sponge fingers
280 g strong coffee or espresso freshly brewed
4 tbsp caster sugar
500 g mascarpone - italian cheese
2 vanilla pods
140 g vin santo or sweet sherry
zest and juice of 1 orange
100 g dark chocolate (70%)

1. Place sponge fingers snugly in layers on top of each other in a deep dish or bowl 20-25cm in diameter.
Sweeten your coffee with 2 tbsp of sugar, pour the coffee over the sponge fingers, making sure the top layer is completely covered - you will see the coffee being sucked up by the sponge.
Place your mascarpone and rest of the sugar into your TM bowl and whisk on Speed 4 for 10 seconds.
Score the vanilla pods lengthways and scrape the seeds out into the TM bowl
Whisk on speed 4 and drizzle in your vin santo or sherry. Mascarpone should be shiny and loose if you find its to thick add a little of the orange juice before you squeeze the rest on your sponge fingers.
Spread the mascarpone over your sponge fingers.
Shave your chocolate using a knife or peeler and sprinkle as well as your orange zest over your mascarpone.

Tips

Refrigerate until ready to serve.

Source: Converted from "Jamie's Italy" by Jamie Oliver


Chocolate Air

Ingredients Preparation

250g milk
85g dark chocolate
2g soy lecithin powder

1. Grate chocolate 10 sec speed 10. Scrape down
2. Add half of the milk. Melt chocolate into milk, 80 deg, speed 2, 2 min. Add remaining milk and mix through
3. Pour into square container and add Soy Lecithin. Blitz using immersion blender to airate and create foam
4. Scoop off foam and serve. Repeat airation if required to generate amount required.

Tips

Foam will hold for at least an hour. Add a pinch of Xanthum Gum if you need it for longer.
Substitute any flavour liquid/sauce/juice
Great way to stop your sauce running all over the plate!
Try freezing this for a fantastic dessert - serve with berries.
Soy Lecithin is a natural product made from soy used in many foods to stabilize the texture. Found in specialty food stores or online.
The square container is important - a round bowl will simply stir around and around, the square catches the foam and allows it to build up. The butterfly will not give you the desired result.

Source: recipecommunity.com.au


Golden Pecan Steamed Puddings

Ingredients Preparation

60 grams pecans
180 grams golden syrup
60 grams raw sugar
120 grams Butter cubed
2 tsp vanilla extract
3 eggs
150 grams SR flour
130 grams milk

1. Place pecans into mixing bowl and chop 1-2 sec/speed 5. Place 6 cupcake moulds into the Varoma tray and 6 on the varoma shelf, divide pecans between the 12 cupcake moulds. Place Varoma tray onto TM lid and weigh 15g of Golden Syrup into each mould, reset scales after each measure and repeat with Varoma tray. Set Varoma aside.
2. Place sugar into mixing bowl and mill 9 sec/speed 9. Add cubed butter and mix 8 sec/speed 7. Add eggs, flour, milk and vanilla extract and mix for 8 sec/speed 5. Divide batter between the cupcake moulds, Rinse mixing bowl and add 1 Litre of water to bowl and set the Varoma into place.
3. Steam the puddings for 20 min/Varoma/speed 2.
4. When cooking time has finished tip puddings out of the cupcake moulds into serving bowls or plates and serve with cream or icecream.

Tips

Puddings can be served with extra whole pecans on top if desired.

Source: recipecommunity.com.au