- TM 31
Ingredients
White chocolate mousse
- 30 g caster sugar
- 2 egg yolks
- 80 g Good quality white chocolate, broken into pieces
- 100 g Milk
- 1/2 tsp Vanilla Bean Paste
- 1.5 tsp Gelatine powder
- 150 g pouring (whipping) cream
Blueberry mousse
- 30 g caster sugar
- 2 egg yolks
- 100 g Milk
- 1.5 tsp Gelatine powder
- 50 g Frozen Blueberries
- 1.5 tsp lemon juice
- 150 g pouring (whipping) cream
Lavender and honey mousse
- 2 egg yolks
- 20 g honey
- 150 g Milk
- 3 lavender flowers, stalks removed, or 3 tsp dried edible lavender
- 1.5 tsp Gelatine powder
- 150 g pouring (whipping) cream
- fresh blueberries, to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of bowl.
Insert butterfly. Add egg yolks and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.
Add chocolate, milk, vanilla bean paste and gelatine and heat 5 min/60°C/speed 1. Set aside to cool for 15 minutes in the refrigerator.
Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4 or until thickened. Scrape down sides of bowl. Remove butterfly.
Add reserved chocolate mix and combine 20-25 sec/
"Counter-clockwise operation" /speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary. Pour mix evenly into six jars and place in refridgerator whilst making the blueberry mousse.Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of bowl.
Insert butterfly. Add egg yolks and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.
Add milk, gelatine and blueberries and cook 6 min/60°C/speed 1, then blend 10 sec/speed 9.
Add lemon juice and cook 2 min/60°C/speed 1. Strain through a fine mesh sieve, discard any bits and set strained aside to cool for 15 minutes in the refrigerator.
Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4 or until thickened. Scrape down sides of bowl. Remove butterfly.
Add reserved blueberry mix and combine 20-25 sec//speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary. Pour mix evenly on top of reserved white chocolate mousse in jars. Place in refrigerator whilst making lavender and honey mousse.
Insert butterfly. Place egg yolks and honey into mixing bowl and whip 1 min/speed 3.5. Scrape down sides of bowl. Remove butterfly.
Add milk, lavender and gelatine and heat 5 min/60°C/speed 1. Set aside to cool for 15 minutes in the refrigerator.
Insert butterfly. Place cream into clean, dry mixing bowl and whip 10-15 sec/speed 4, or until thickened. Scrape down sides of bowl. Remove butterfly.
Strain lavender mix using a fine mesh sieve anddiscard lavender flowers. Add lavender and honey mix into mixing bowl and combine 20-25 sec/
"Counter-clockwise operation" /speed 3. Scrape down sides of bowl and combine for a further 5 sec/speed 3 if necessary.Pour mix on top of reserved blueberry mousse in jars. Place in refridgerator for at least 30 minutes before serving, garnished with fresh blueberries.
White chocolate mousse
Blueberry mousse
Lavender honey mousse
Tip
Stemless wine glasses , tumbler glasses or glass espresso cups would also work to serve this mousse. You can also make one large glass bowl of layered mousse. The important thing is that the containers are clear and transparent to best enjoy the effect of the layers.
This recipe will vary in portion numbers depending on what size containers you use.
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
I stored mine for a few days - it's mostly whipped cream so I guess it will keep as long as cream?
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Looks very pretty... Can you store these in the fridge for a while? Dont think I'll eat all that in one night!!
-LittleLadyFingers
wow that looks so pretty as well as delish! can't wait to try it
Made this Saturday night whilst watching my fave TV shows - OMGGosh seriously good! Not soo rich that you can't eat a whole serve and no dark chocolate (but you could alter and put it in if you wanted) so I can eat it at night and still get to sleepTip: Use your second bowl to whip all the cream at once - set aside and just use from the bowl as required. I also fast tracked the cooling of the egg custard steps by using the freezer for 10-15 minutes. Freeze your left over egg whites in v small snap lock bags and use for sorbet/fruity dream/ pavlova/macarons etc - they keep 3months frozen and work a treat.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
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