Ingredients
Frozen raspberry and Cream Bars
- 260 grams sugar
- 300 grams water
- 750 grams frozen raspberries, thawed
- 600 grams pure cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a baking tray (20 x 30 cm and 5cm deep)with foil/baking paper.
Mill sugar on speed 10 for 8 secs. Add the water and cook at 70 degrees for 7 mins. Cool. Still slightly warm is okay.
Add Raspberries and turn speed dial slowly to speed 9 for 15 - 20 secs to puree. Put a strainer over a bowl and strain raspberry mixture to remove seeds. You might have to do this in batches. Squeeze raspberries against strainer to get all the juice. Discard seeds.
In another bowl Combine 2 cups of the raspberry mixture with the 600ml of pure cream. Pour this mixture into your foil/baking paper lined tray. Place in the freezer and freeze till firm. Its good to have it slightly sticky so the layers will stick together. Then pour on the remaining raspberry mixture and freeze until firm or over night.
Cut into slices, wrap in foil and store in freezer. Enjoy.
Frozen Raspberry and Cream Bars
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.
Comments
I found a homemade Mango Weiss bar recipe on www.bestrecipes.com and adapted to Raspberry. And also changed it slightly. They use thickened cream, I used pure cream.
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