Ingredients
Ingredients:
- 3 eggs
- 2 egg yolks, Extra
- 150 gram Rapadura Sugar
- 430 gram cream
- 3 tbsp Hazlenut Chocolate Spread
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add the Rapadura to the Thermomix Bowl and mill for 10 Seconds / Speed 7.
Insert the Butterfly before adding the eggs and extra yolks. Cook for 7 Minutes / 70C / Speed 4, watching the timer. When there are 2 Minutes left on the timer, push the 34C button to reduce the tempreature.
When done, transfer to a clean bowl and clean and dry the Mixing Bowl (or use a second bowl). Insert the Butterfly and whip cream until soft peaks form.
Fold egg mixture through the whipped cream. Add flavourings you like (I used Hazlenut Chocolate Spread) and stir through gently.
Pour into your ThermomServer and place in the freezer for 3 - 4 hours or until set, stirring occasionally.
Method:
Thermomix Model
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Recipe is created forTM 31
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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