- TM 31
Ingredients
Sponge
- 4 eggs
- 140 g caster sugar
- 140 g self-raising flour
Syrup
- 80 g water
- 80 g caster sugar
Mousse
- 270 g coconut milk
- 10 g gelatine
- 500 g white chocolate
- 100 g cream cheese
- 670 g thickened cream
Fruit
- 200 g frozen raspberries
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180C.
Insert butterfly. Add eggs and sugar. Whip 1-2 minutes on speed 4.
Add flour and fold 20 seconds on speed 2.
Spread flat on a greased baking tray. Bake for approximately 25 minutes until golden. Set aside to cool.
Place water and sugar into clean TM bowl and cook 4 minutes on 80C on speed 2 or until it is a syrup.
Set aside and allow to cool.
Place coconut milk and gelatine in TM bowl and cook for 6 minutes at 50C on speed 3.
Add white chocolate and mix for 3 minutes on speed 6.
Add cream cheese and mix for 1 minute on speed 6. Set aside and allow to cool, but not set.
Clean TM bowl. Insert butterfly and add cream. Whip on speed 4.
Gently fold the cream through the mixture.
Evenly distribute half the mousse in the bottom third of each cup.
Spread half the raspberries on top.
Cut 10 round pieces of sponge and place on top of rasberries.
Pour syrup on top of the sponge pieces.
Place the remaining mousse on top then the remaining raspberries.
Allow to set in fridge for a minimum of 4 hours.
Sponge
Syrup
Mousse
Assemble in 10 x 185ml wine cups
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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Comments
This is the most devine desert and so easy to make. Thank you.
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