Monthly Archives: July 2012

Rhubarb and lemon tart

I saw this lovely recipe in the blog of Dominique: Cuisine Plurielle. I made some modifications to it to simplify the process and adapt to Thermomix. It’s a fresh, creamy and sweet tart, which can be declined with any fruits you like.

Source: Cuisine Plurielle


Sweet pastry
140g butter, cut in chunks
75g granulated sugar
25g ground almond
1 egg
1 pinch salt
250g plain flour

Lemon curd
1 lemon (zest and juice, about 35 to 45g of juice)
2 eggs
75g granulated sugar
50g unsalted butter

200g mascarpone

Confit of Rhubarb
1 stick of rhubarb
70g sugar
100g water


  1. Make the sweet pastry: put the sugar in the TM bowl and mix 10 sec/speed 10 to make icing sugar.
  2. Add the butter to the TM bowl and mix 5 sec/speed 6 until combined and creamy.
  3. Add the egg and ground almond and mix for 5 sec/speed 5.  Scrape down the sides with the spatula.
  4. Add the pinch of salt and a third of the flour and mix 3 sec/speed 4.  Scrape down the sides with the spatula.
  5. Add the second third and mix 3 sec/speed 4. Scrape down the sides with the spatula.
  6. Repeat with the last third and finish with the spatula if some flour is left on the sides.
  7. Place a large rectangle of cling film on the worktop. Tip out the dough on the cling film. Put a second large rectangle of cling film on top, gathering the dough together into a ball.
  8. Roll the dough between the 2 sheets of cling film.
  9. Put on a tray and freeze for 20 minutes.
  10. Meanwhile, make the lemon curd: Grind the lemon zest and sugar 20 sec/speed 10.
  11. Add the eggs, butter and lemon juice. Mix 10 sec/speed 6.
  12. Scrape down the sides of the bowl with the spatula. Cook 4 min/80C/speed 4.  If it hasn’t thickened enough, continue to cook for 1 to 2 minutes more. Spoon out into sterilised jars and cover with sterilised lids. Leave to cool at room temperature.
  13. Take the pastry out of the freezer and cut out rounds with a cookie cutter. Put into buttered and floured moulds and bake blind for 15 minutes at 180C.
  14. Finally, make the confit rhubarb: Cut a stick of rhubarb into 5cm chunks, then cut each lengthwise into 4 to 6 little sticks, depending on the size of the rhubarb.
  15. Put the sugar and water into a saucepan. Bring to the boil and add the sticks of rhubarb.
  16. Gently simmer for 20 minutes, the syrup will have thickened and the rhubarb will become transluscent.
  17. To finish the dish, mix the same weight of lemon curd and mascarpone together (about 200g of each for 12 tartlets).
  18. Spoon into the tartlet cases and arrange the sticks of confit rhubarb on top.
  19. You can also use fresh raspberries instead of rhubarb.

Passion fruit and chocolate parfait

The idea for this dessert started with 4 passion fruits lying in my fruit basket.  I just love passion fruit with dark chocolate so I looked for a way to associate the two in a different fashion than just having a coulis around a chocolate cake. Then I watched this Mexican cooking program where the chef was making a passion fruit and citrus jelly. My dessert idea started to take shape. I must say that this 3 layered parfait is divine. The white chocolate base contrasts nicely with the dark chocolate mousse and adds texture to it. The Passion fruit and orange jelly just bring the right zing to the very rich and sweet chocolate and also a touch of lightness.


For 6 ramequins or muffin silicone moulds

Passion fruit and orange jelly
2 oranges, juiced
4 passion fruits
70g sugar
100g water
2 gelatine leaves
1 strawberry

Chocolate mousse
4 eggs
200g dark chocolate
50g sugar
1tsp instant coffee

White chocolate base
130g white chocolate


  1. Soak the gelatine in cold water
  2. Put the water and sugar in the TM bowl and cook 5 min/100C/speed  1.
  3. Meanwhile, scoop the passion fruit seeds with a spoon and sieve them through to get the juice (you can reserve the seeds for decoration).
  4. Add the orange juice (the total juice should be about 160g when weighed on the Thermomix scale).
  5. Add the squeezed gelatine to the hot water syrup and mix 15 sec/speed 4.
  6. Pour over the fruit juice and mix well.
  7. Pour about 1/2 cm height into the bottom of silicone muffin moulds. You can also use ramequins, in this case, line them with cling film. Cut the strawberry into 6 slices and place one slice in each mould. Freeze.
  8. Make the chocolate mousse: clean and dry the bowl. Put 50g sugar and blitz 15 sec/speed 9. Tip out and reserve.
  9. Add the chocolate chunks and mix 10 sec/speed 8, add a teaspoon of instant coffee, then cook for 3 min/50C/speed 2.
  10. Add 4 egg yolks and the sugar  and mix 15 sec/speed 3.
  11. Tip out in a bowl and clean thoroughly the bowl with soapy water. Dry the bowl.
  12. Place the butterfly whisk and the 4 egg whites in the bowl and whisk for 4 min/37C/speed 3, measuring cup OFF.
  13. Add one heaped tablespoon of egg whites into the chocolate mixture and mix together quite vigorously to relax the chocolate mixture.
  14. Then, gently fold the remaining egg whites.
  15. Spoon into the muffin moulds/ramequins leaving about 1/2 cm from the top. Freeze. 
  16. Finally, melt the white chocolate in a clean TM bowl for about 5 min/50C/speed 1 (if the chocolate chunks are large, first blitz 10 sec/speed 6 before melting) or until the chocolate is melted.
  17. Spread on top of the mousse with a spatula. Freeze for 4 hours or overnight. 
  18. Unmould the parfaits on a serving plate and leave to thaw in the fridge for 3 hours before eating.

Crème renversée au caramel

Recently, I have been craving for a good crème caramel. I haven’t had one for a long time (perhap’s since I was a kid even), so I thought there must be an easy way to make them that doesn’t involve cooking them for 40 minutes in a bain-marie in the oven. That’s when I remembered  that you can cook all sorts of things in the Varoma, so I researched for Thermomix variations of the classic French recipe and I found what I was looking for on Cocojano’s website, Les petits plats dans les grands. When I ate one, I was 8 years old again. Ah bliss!

Source: Les petits plats dans les grands

For 6 or 7 ramequins


100g sugar
2 tbsp water

3 eggs
500g milk (whole fat preferably)
60g sugar
1/2 vanilla pod or 1tsp vanilla extract


  1. To make the caramel, put the sugar and water in a saucepan. Heat on medium heat swirling the pan from time to time to spread the heat evenly. Do not stir.
  2. When the colour turns amber, pour a little bit of the caramel in each ramequin. Tilt the ramequins to spread the caramel around and set aside.
  3. Now, make the crème : put the eggs and sugar in the TM bowl and mix 10 sec/speed 5.
  4. Add the milk and vanilla and heat 5 min/70C/speed 2.
  5. Pour the mixture into the ramequins. Place them in the Varoma covered with baking parchement or greaseproof paper (if all the ramequins don’t fit in the Varoma, use the internal basket also). Don’t seal them with the paper as you want to let the air circulate. I find it helps if the paper is slightly wet.
  6. Put the lid on the Varoma and 1 litre of water in the bowl.
  7. Cook for 20 min/Varoma/speed 1.
  8. Carefully lift the ramequins with oven gloves and leave to cool at room temperature.
  9. Refrigerate and  unmold (pass a small sharp knife around the edges to free the crème) and turn the pot upside-down on a plate.

Clafoutis aux cerises et abricots (apricot and cherry flan)

This is probably one of my favourite fruity desserts. It’s creamy, the fruits bring a welcome tang and it can be eaten warm or cold, which is good when the weather can be summery one day and miserable the next…

Source : La France Gourmande (French Thermomix cookbook)


500g fruits (I picked cherry and apricot but you can also use peaches or red berries in the summer or apple, banana and kiwi in the winter)
250g milk (I used lactofree as we are dairy intolerant)
3 eggs
120g sugar
60g flour
40g butter (20g salted + 20g unsalted ) + a bit more for buttering the dish


  1. Peel and stone the fruits and cut them in chunks if they are too big.
  2. Butter an oven dish (about 20cm) and spread the fruits at the bottom
  3. Preheat the oven at 180C
  4. Put the 40g butter in the TM bowl and heat 1min/50C/speed 1
  5. Add the rest of the ingredients and mix 1min/speed 4.
  6. Pour the mixture over the fruits and bake for 35 to 45 minutes. I should be cooked when the top is golden and it is still slighty wobbly at the center.


Ile flottante au pralin

Iles flottantes are a French classic. They are made of egg whites, whisked and poached in simmering milk, then the milk is used to make a custard and the egg whites are placed on the custard where they look like islands. In this version, which I got from my friend Ottoki from the Supertoinette forum, the egg whites are not poached but cooked in the oven for 3 minutes and then coated with pralin (a mixture of hazelnut and almonds toasted in caramel and chopped in a food processor). The pralin adds a crunchy texture to this creamy and fluffy dessert, it’s absolutely delightful!

Source: Aux petits bonheurs d’Ottoki



8 egg yolks
60g sugar
500g milk
1 vanilla pod

Egg whites

180g egg whites (about 6 egg whites)
80g sugar


150g hazelnuts
150g almonds
300g sugar


  1. First, make the pralin: heat a frying pan and add the nuts and fry for 5 minutes. leave to cool for 5 minutes.
  2. Heat the pan again and add the sugar and nuts and trying not to stir the pan too much, cook until the sugar becomes caramel (be careful not to burn the sugar otherwise it will be bitter). Tilt the frying pan often to spread the heat evenly around.
  3. When all the sugar has turned golden in colour, turn off the heat and quickly pour the content onto a silicone mat or a marble slab, spreading a bit with a spatula to have an even layer. Leave to cool for one hour (you can go ahead and make the custard and whisk the whites in the meantime).
  4. When the caramelised nuts have cooled, break them into pieces (I put them in a clean tea towel and bashed them with a rolling pin).
  5. Put the pieces in the TM bowl and mix 5 sec/speed 8. Check the mixture, it should be like coarse breadcrumbs (I overdid mine and they were too powdery so try not to mix too long).
  6. Tip out into a tupperware box, you will only use a little bit for the iles flottantes but pralin keeps very well and can be used in a great variety of recipes (if you use the same amount of dark chocolate, mixed in your Thermomix with the pralin, you will get praliné, which is used in cakes or chocolates).
  7. To make the custard: place the egg yolks and sugar in the TM bowl with the butterfly whisk. Mix 1 min 30 sec/speed 2. Meanwhile, place the bowl that will hold the custard in the freezer.
  8. Remove the butterfly wisk and add the milk until it reaches the 1/2 litre marking. Scrape out the seeds from the vanilla pod and add to the milk. Cook 8 min/80C/speed 4. Then mix 2 min/speed 1. Mix again 1 min/speed 2.
  9. Pass the custard through a sieve (I didn’t do it) and pour into the frozen bowl. Cover with cling film and refrigerate.
  10. Thorougly clean the TM bowl and butterfly whisk and dry them with a tea towel.
  11. Preheat the oven at 180C.
  12. To make the egg whites: add the egg whites and sugar. Whisk for 10 min/speed 3, measuring cup OFF.
  13. Either use a semi-sphere silicone mould brushed with oil or scoop the egg whites (using an ice cream scooper for instance) onto a tray lined with greaseproof paper.
  14. Bake for 3 minutes in the oven (no more!) and leave out to rest at room temperature.
  15. Roll them in the pralin and place on top of the custard.
  16. Pour some liquid caramel on top: it’s heavenly!