This dessert is very light and airy, the biscuit is wonderfully soft and the mousse melts in the mouth. If you like berries, you must try it!
4 egg whites
3 egg yolks
75g ground almond
6 gelatine leaves
- Preheat the oven 180C
- Beat the egg white in the TM bowl with the butterfly whisk 3 min/37C/speed 3.5 measuring cup off adding the sugar in 3 thirds through the hole in the lid as soon as the whites start to foam.
- Add the egg yolks just before the end of whisking time.
- Sieve the flour and ground almond into another bowl and add the egg whites to it. Carefully mix with a spatula until just combined.
- Butter a 20cm springform tin and line the bottom with buttered parchment paper. Pour the sponge mixture into it and bake for 20 minutes.
- When cooked, leave to cool before taking it out of the tin and cut in 2 accross. Alternatively, you can use 2 sandwich tins buttered and lined and spread the mixture in both tins. That will save you the need to cut the sponge in 2.
- Clean the TM bowl. Soak the gelatine leaves in a bowl filled with cold water.
- Mix the strawberries and raspberries 5 min/50C/speed 4.
- Add the sugar and mix 20sec/speed 3.
- Squeeze the water out of the gelatine leaves and add to the TM bowl. Mix for 30sec/speed 3.
- Pour into a bowl to cool down. Keep stirring every now and then to stop the gelatine from setting the mixture.
- Self clean the TM bowl (cover the blades with hot water, a drop of washing liquid and mix 10 sec/speed 10), rinse and dry the bowl.
- When the berry purée is luke warm to the touch, start whipping the cream in the TM bowl with the butterfly whisk speed 3 measuring cup off. Watch carefully as the cream is being whisked and stop as soon as the cream looks softly whipped at the top.
- Tip out into the berry bowl and mix carefully with a spatula until well combined.
- To assemble the cake, put a 20cm pastry circle on a serving plate (or the springform tin, bottom out), put one of the sponge at the bottom. Pour some berry mousse on top. Scater a few fresh strawberries and raspberries and push them in the mousse. Add the second sponge half, pour the remaining mousse on top and scater again some berries and push into the mousse.
- Set in the freezer for 4 to 5 hours.
- Using a hairdryer or a blowtorch, warm the pastry circle and lift it to release the cake. Leave to thaw in the fridge before serving.
- You can add more fresh fruits on the top to decorate it.
This lovely asparagus mousse recipe was given by Myangel for the Thermomix Supertoinette challenge. I love the beautiful green colour and I used smoked salmon as it balances well with the taste of the asparagus.
Source: Myangel from the forum Supertoinette
For 24 small verrines or for 6 people as a starter
220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
1 egg white
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.
- Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
- Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
- When the bechamel is cooked, add the chicken stock, then, press the water out of the gelatine leaves and add to the bechamel. Mix 5 seconds, speed 3.
- Tip out in a bowl and leave to cool.
- While the bechamel is cooling, cook the asparagus in salted boiling water for 4 to 8 minutes depending on the size (I cooked mine for 4 minutes as they were about 1cm diameter). Set aside 130ml of cooking liquid.
- Mix the asparagus with the reserved cooking liquid and a pinch of salt in the TM bowl for 15 sec/speed 6. Scrape down and mix again 15 sec/speed 8.
- Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
- When the bechamel is cooled down to room temperature, beat the egg white (either in the Thermomix with the butterfly whisk or using a hand mixer) and whip the cream until soft peaks.
- Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
- Pour mixture into verrine (I used a funnel). Half way through, add some smoked salmon (or prawns) and top with more asparagus mixture. Finish with smoked salmon/prawns and some fresh herb (dill, parsley, chive…) for decoration.
These are to die for, the muffin is really moist and the icing suitably decadent! Thanks to Maiwenn, who shared this great recipe…
Source: La main á la pâte
For 7 or 8 cupcakes
1 large egg
70g unsalted butter, softened
20g bitter cocoa
1 tsp vanilla extract
1 tbsp red food colouring
1 tsp white wine vinegar
1 tsp bicarbonate of soda
75g unslated butter, softened
100g icing sugar
1 tsp vanilla extract
A few drops of red food colouring (I used raspberry pink colouring powder for a girly effect)
- Preheat the oven at 180C
- Put the butter and sugar with the butterfly whisk in the TM bowl.
- Whisk at speed 4 until the mixture is white and fluffy.
- With the blades still running at speed 3, add the egg and continue mixing until combined. Remove the butterfly whisk.
- Add the flour, cocoa and bicarbonate of soda and mix 15 sec/speed 3.
- Scrape down the side of the bowl and add the remaining cake ingredients and mix 20sec/speed 3.
- Fill 2/3 of the muffin moulds with the mixture and bake for 15 to 20 minutes. To make sure the muffins are cooked, insert a toothpick in the middle of one and if it comes out clean, it’s cooked!
- To make the icing, put the butterfly whisk in the bowl and add all the ingredients to the TM bowl. Whisk for 30 sec/speed 3.5.
- Tip out the icing in a piping bag with a nozzle of your choice and leave in the fridge for 30 minutes to set a little bit.
- Pipe the icing on the cooled muffins and decorate with whathever you fancy!
This is a lovely vinegar recipe I got from Physalis.
Makes about 180ml of vinegar
175 ml cider vinegar
1/2 tsp honey
1/4 clementine zest
- Peel the clementines with a serrated knife and cut out segments.
- Put 1/4 of the peel and the clementine segments in a glass jar.
- Boil the vinegar and honey.
- Pour in the jar and leave to marinade for 24 hours.
- Pour the content in the TM bowl and mix 30 sec/speed 6.
- Sieve the liquid and pour into a sterilised bottle.
When I’m bored, I like to cook desserts. Just the thought of the yummy sweet bites I will be eating afterwards fills me with joy and excitement. Thank god I am not bored too often as I would be quickly piling on the pounds (not that it would deter me, mind you). So, on a boring Sunday afternoon, I decided to make these sweet choux pastries, called “Chouquettes”. It is traditionally sprinkled with sugar pearls but I know these are not easy to find (even in France), so if you don’t have them, just make a caramel or roll them in sugar as they are still hot. You can also fill them with crème pâtissière, as they say, the world is your oyster!
Source: La cuisine de Gabie
1/2 tsp salt
1 tbsp sugar
30g sugar pearls (optional)
- Preheat the oven at 200C
- Put the water, milk, salt, sugar and butter in the TM bowl and set to 4min/100C/speed 1.
- Add the flour and mix 1min30/speed 3.
Plunge the bowl into cold water (up above the plastic base) and leave for 1 minute to cool down (this step might be skipped but I prefer doing it to avoid my eggs to cook in the mixture during the next step). Dry the bottom of the bowl well, especially the metal heating elements. I am told by Yvette, a French Thermomix demonstrator, that they are advised not to plunge the bowl in water anymore but rather put the bowl in the fridge for a few minutes to cool. Thanks Yvette for the info, one can never be enough up to date!
- Put back the bowl on its base and set to speed 5. Break one egg at a time and add it through the hole in the lid while the blades are spinning (there should be 30 seconds between each egg, roughly).
- The mixture should be soft but not runny.
- Prepare a baking tray with a silicone sheet or oiled baking parchment and spoon in the mixture (about a heaped teaspoon of mixture and space well as they expand when cooking).
- Sprinkle with sugar pearls if using.
- Bake for 15 minutes, then turn down the heat to 180C and bake another 15 minutes.
- When they are cooked, open the oven and leave them to cool inside for about 10 minutes to dry them inside (otherwise they will collapse).
- While they are still warm, roll them in sugar or wait until they are cooled down and fill them with crème pâtissière and/or dip them half way in caramel and leave the caramel to harden before eating.
Spring is finally there and it’s great to see the sun and flowers again. Like the Beatles song Here comes the sun says, “it feels like years since it’s been here”! I have a very fitting dessert for a lovely spring weather: an Orange Charlotte. For this, I used the Biscuits of Reims that I made before (and that turned orange through an unfortunate use of colouring) so they actually suit perfectly an orange dessert.
Source: La cuisine au féminin
Serves 4 to 6
5 biscuits de Reims cut in half
4 medium oranges
4 gelatine leaves
- Put the cream in the TM bowl with the butterfly whisk and whisk speed 3, measuring cup off watching very carefully and stop as soon as it looks like it’s sofly whipped on the top. Tip out in a bowl and reserve in the fridge.
- Put the zest and juice of 2 oranges in a saucepan with the sugar and boil until reduced by half.
- Meanwhile, put the gelatine leaves in a bowl of cold water to soften.
- When the orange juice has reduced, squeeze out the water from the gelatine leaves and add to the hot orange juice and stir until dissolved.
- Juice the remaining 2 oranges and add to the reduction. Leave to cool until the juice has thickened.
- Add the whipped cream to the cooled orange juice and fold in gently.
- Use a pastry circle of 16cm in diametre (or a small springform tin, bottom removed) and place on the serving dish. Place the biscuits cut side down and icing side against the circle. Pour the orange cream in the centre and wrap the top with cling film with a weight on top to press down the cream mixture (like a plate with something on it).
- Leave in the fridge for at least 2 hours to set.
- Decorate with orange segments before serving.