- TM 31
Ingredients
Sherbert
- 110 g raw sugar
- 1 level teaspoon citric or tartaric acid
- 1 level teaspoon bicarb soda
- 1 level teaspoon red jelly crystals
Butter
- 300 g pure cream
- 250 g chilled water
Accessories you need
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Butterfly
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh in 110g of raw sugar into mixing bowl. Grind on speed 9, 10 sec.
Add in 1 tsp citric or tartaric acid, 1 tsp bi-carbonate of soda, 1 tsp. jelly crystals (raspberry works well). Mix on sp. 4, 5 sec.
Set sherbert aside.
pour in 300 mL of pure cream in mixing bowl with butterfly inserted. Mix sp. 4 for 3-7 mins until seperated into liquid and solids (and has yellow tinge). Remove butterfly.
Pour liquids into TM basket over a bowl (keep buttermilk for baking if desired). Scoop out solids and press into basket to remove more liquid.
Return solids to mixing bowl with 250g chilled water. Mix on sp. 4 for 10 sec. so once again solids and liquids are separated.
Strain into TM basket again and press out as much water as possible (using your hands works well!).
Gentle knead in half of the sherbert mixture into the butter by hand. Refridgerate until needed. (Double the amount of sugar and use all of it to make icing, or use it as is as the ''filling" in a pull apart or in scrolls with a sweet basic bread dough as a treat or for parties!)
Make sherbert
Make butter
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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