Ingredients
Strawberry Puree
- 500 grams strawberries hulled
- 1 tablespoon Gelatin powder, or Arrowroot
- 2 tablespoons lemon juice
- 50 grams sugar raw, cane Sugar or coconut sugar
Mint Custard
- 1/2 litre Milk
- 6 sprigs mint leaves
- 1 tablespoon Gelatin powder
- 2 eggs
- 50 grams sugar raw
Mousse
- 1 can evaporated milk
- 50 grams sugar raw
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Open Evaporated milk can and put in freezer with a spoon in the can for 30 mins or till crystals form around spoon.
Put sugar in the bowl and Mill 15sec/SP 9.
Insert Butterfly. Add chilled evaporated milk and whip 4min/SP 3 or till soft peaks form. Set aside.
Warm Lemon juice and gelatin in the bowl 3min/90 C/SP 1. Set Aside.
Put all ingredients into the bowl and blend 20sec/SP 7.
Stir through half of mousse.
Pour half the mixture into glasses and set in freezer for 30 mins. keep remaining in fridge.
Put mint into clean and dry bowl and chop 6sec/SP 7.
Put 100ml milk into the bowl and heat 3mins/90C/SP 2. Add Gelatine and mix 6sec/SP 6.
Add remaining ingredients and cook as per custard recipe, for 9mins/90 C/SP 4. (Eggs for a Gluten- free version - or 50gm Corn flour and no eggs for a vegetarian version) (also possible to add upto 100ml of Creme the Menthe for a Grown-Up version). When ready, pour into a jug and allow to cool.
Fold through remaining mousse.
Pour onto strawberry mousse leaving 1 cm from top for remaining strawberry mousse. Allow to set 30mins.
When Mint mousse is set, add final layer of strawberry mousse till the top of the glass and garnish with mint leaves or slices of strawberry.
Mousse
Strawberry Puree
Mint Custard
Finishing
Tip
Replace 2 eggs with additional corn flour or arrowroot for a vegetarian version.
Replace raw sugar with coconut sugar/ stevia/ con syrup or sweetner of choice.
Replace Evaporated Milk with Skim evaporated milk for less calories
For a grown-up version, add Creme de Menthe to the Mint mousse.
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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