Ingredients
Berry Coulis
- 40 g sugar
- 1/2 lemon - juice only
- 100 g Raspberries fresh or frozen
Meringue
- 240 g sugar
- 50 g Roasted Hazelnuts, No Skin
- 4 large egg whites
- 1 tsp cornflour, Plus a little extra for dusting
- 1 tsp vinegar, white
- 100 g Sugar - milled for dusting
Filling
- 100 g white chocolate
- 200 g cream
- 1 tsp vanilla extract or paste
- 150 g Fresh Raspberries
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Sugar to TM Bowl, blitz for 10 seconds / speed 9
Add Raspeberries and Lemon Juice and mix for 6 seconds / speed 6. Scrape down sides and repeat until desired consistency.
Set Coulis aside for serving.
Clean and dry TM Bowl and Lid
Pre-Heat Oven to 180 degrees celcius
Add Sugar to TM Bowl, blitz for 10 seconds / speed 9. Set aside.
Add Hazelnuts to TM Bowl and chop, 1.5 seconds / Turbo. Set aside
Thoroughly Clean your TM Bowl, Butterfly, Lid and MC by doing a vinegar wash. (50g white vinegar + 1 Ltr Water. Butterfly in Position. 10 mins / Varoma Temp / speed 4. Dry everything with a clean Tea Towel - allow to cool).
Line a Swiss Roll / Lamington Tin with greaseproof paper and sprinkle lightly with approx half of the "dusting" sugar and a little extra cornflour.
Add egg whites to cooled & cleaned TM Bowl. Add butterfly. Whip for approx 5 mins, until almost stiff, then increase time to 6 mins and while whipping, slowly add in the remaining sugar, one spoonful at a time - this process will take most of the second 5 mins.
Add the hazelnuts, cornflour and vinegar and continue to whip on speed 4 / 3 seconds.
Spread the mixture out in the lined tray and bake for 18-20 mins until light golden and softly springy in the centre. Take out of the oven and let sit for about 5 minutes. Lay a tea towel out on bench and line with baking paper, sprinkle with remaining "dusting" sugar, flip cooked meringue onto lined tea towel. Allow to cool completely.
Clean and Dry TM Bowl
Once meringue is cool.
Add Cream to TM Bowl. Whip on speed 4 until cream is stiff (approx 1 min or less). Set whipped cream aside.
Wash and dry your TM Bowl. Do a Turbo Dry. Return dry bowl to machine, place lid on and turbo for 1-2 seconds. Remove bowl and lid and dry inside the bowl again with a tea towel.
Add white chocolate to TM Bowl, melt for 5 mins / 50 degrees / speed 1.
Fold Vanilla and white chocolate through whipped cream.
Carefully remove the top layer of paper. Trim edges to neaten and spread with 2/3 of the whipped cream. Scatter with raspberries. Leave some berries for serving.
With the longer edge facing you (and using the bottom lining paper to help) roll the meringue away from you to form a roulade. Turn out onto a plate (with the join underneath) and serve with the rasperry coulis, remaining raspberries and whipped cream; or
If meringue cracks when you roll, simply cover with remaining whipped cream and raspberries and top with coulis.
Berry Coulis
Meringue
Filling
Tip
Recipe conversion taken from RTE Lifestyle... see original recipe here:-
//www.rte.ie/lifestyle/food/recipes/2014/1020/4482-raspberry-and-white-chocolate-meringue-roulade/
See my Facebook Page for more yummy treats:-
//www.facebook.com/Thermorox
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Kathshentmx:i have the TM5 and find that it is not so efficient at whipping cream. just so much easier with an electric hand mixer. with the TM you have to keep a careful eye all the time and the butterfly which doesn't reach to the edges. just one small issue with the TM5
making this would be so much easier with an additional bowl. looks pretty good though. had a small taste and while a bit too sweet for my tooth, that can be adapted.
I cooked this the other day fabulous about to do it again
i didn't go to crazy with the washing of the bowl in vinegar etc
THis recipe looks very nice, but one complication is there are no instructions for SPEED to beat egg whites. Only the time is given. Can anyone help??
This recipe was over whipped! It went to liquid....waste
https://www.katherineshennen.com
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