deadly dessert

Once a tart always a tart.. knew that line had to be in here somewhere right? The most delicious combo ever. Lime and raspberry with to die for pastry

Thermomix recipe: Lime Raspberry Flan

260 Grams plain flour

Tablespoons Raw Caster Sugar

130 Grams Butter cold, cubed

60 Grams Creme Fraiche (homemade) or sour cream

Teaspoon Vanilla Bean Paste

limes, zest and juice

150 Grams Raw Caster Sugar

eggs

130 Grams Creme Fraiche (homemade) or sour cream

Grams Cornflour

Grams raspberries

Punnet fresh raspberries and 1 extra lime

Place flour, sugar and butter into Thermomix bowl and mix *5 sec/speed 5.*

Add remaining ingredients and mix *10 sec/speed 5.*

Tip out onto floured Silpat mat and press into a disc.

Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes.

Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans.  Reduce oven temperature to 160ºC.

Place zest and sugar into Thermomix bowl and mill *10 sec/speed 10.*

Add remaining ingredients except raspberries and mix *10 sec/speed 5.* Place the frozen raspberries into the pastry base.

Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.

Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime.

Not your mama’s self saucing chocolate pudding! With or without the melty ice cream, this will serve your entire family very very well!

Thermomix recipe: Self-Saucing Chocolate Puddings

Grams Butter

Cup Raw Caster Sugar

Cup Bakers Flour

Tablespoons Cocoa Powder

Teaspoon Pink Salt Flakes

Cup milk

Cup raw sugar

Cups water

Cream butter with sugar and vanilla. (Thermomix *2 min/Butterfly/speed 3.*)

Add egg and beat until creamy. (Thermomix, remove Butterfly. *1 min/speed 6.*)

Fold in sifted flour cocoa and salt alternately with the milk. (Thermomix *12 sec/Interval/dough setting* and finish with a spatula.)

Pour into greased coffee cups, or one large baking dish. Do not fill up too much as they rise a lot.

To make sauce mix sugar and cocoa together and sprinkle liberally over the top of each pudding then pour hot water over the top.

Process in steam oven for 20 to 25 minutes. (Thermomix. Fill bowl to 500g mark and place puddings into the Varoma dish and tray. Steam *30 min/Varoma/speed 3.*)

The most iconic Thermomix ice cream out there...Maple syrup, salt and cream...(and a bit more!)

Thermomix recipe: Salted Caramel Ice Cream

sugar

Grams maple syrup

unsalted butter

Teaspoons vanilla bean paste

Teaspoons pink salt flakes

100 Grams whole milk

Grams cream

Grams chocolate dark chocolate, chopped (optional)

Place sugar into Thermomix bowl and mill *15 sec/speed 9*.

Add maple syrup, butter and vanilla and cook  *15 min/Varoma/speed 1*.

Add salt, cream, milk and whisk together *30 sec/speed 5*.

Cook *5 min/80ºC/speed 4*. Cool completely before churning in an ice cream machine, OR;

After 3-4 hours when partially frozen, remix *1 min/speed 5* to give a creamier consistency.

Fold through chocolate chunks after remixing *few sec/Reverse + speed 1*.

Return to cold tin and freeze for up to 12 hours before serving.

It is helpful to place frozen ice cream in the fridge for about 20 minutes prior to serving.

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