Ingredients
Blueberry Jelly Tip
- 1 cup of fresh blueberries
- 1 tablespoon Raw honey or maple syrup
- 1 undefined
Dairy Free Icecream
- 300g frozen banana, cut in quarters
- 1 tablespoon Raw honey or maple syrup
- 1 teaspoon vanilla extract
- 200 g coconut cream
Chocolate Dipped Coating
- 3 tablespoons coconut oil
- 2 tablespoons cacao or cocao powder
- 1 tablespoons Raw honey or maple syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients into mixing bowl and puree for 15seconds/speed 8.Poor into mould filling no more than a third of the mould.Set for at least one hour in the fridge.
Add all ingredients into mixing bowl and blend for 30 seconds/speed 9.Scrape down and repeat for 10seconds/speed 9 if required.Pour into moulds over the jelly.Freeze in the freezer for at least four hours.
Place all ingredients into the mixing bowl and combine for 20 minutes/37 degrees/speed 3*.Use spatula to scrape down sides and around the base of bowl and mix for 10 seconds/speed 6 if necessary.Pour into a narrow and tall cup ( or vessel which will allow the ice block to be fully immersed into the chocolate).
Remove the ice blocks from the freezer. Prepare a tray with baking paper or Thermomat in readiness for the choc dipped ice blocks. Run the mould under warm water to loosen and remove ice block. Dip into the chocolate, remove once dipped and hold upright for a few seconds to allow the chocolate to set. Place on tray and repeat for remaining ice blocks.Enjoy immediately or return to freezer. When ready to eat allow the ice blocks to soften for 5 to 10 minutes to soften allowing the jelly tip to become less icy and more jelly!
Blueberry Jelly Tip
Dairy Free Icecream
Choc Dip and Dipping of Iceblock
Tip
* Keeping the temperature at or below 37 degrees maintains the nutritional integrity of the food, allowing it to stay in its raw state. The duration of 20 minutes at this temperature will allow the ingredients to melt and combine.
This recipe can work in both the TM5 and TM31.
Read more about this recipe and the original creator of the recipe Nicola Galloway of the Homegrown Kitchen at my blog Wholesome Wahine
//wholesomewahine.blogspot.co.nz/2014/02/blueberry-jelly-tip-ice-block.html
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.
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