- 100 g Butter, room temp
- 150 g icing sugar, add more if needed
- 250 g frozen raspberries
- 250 g raw sugar
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place 250g Raspberries & 250g Raw sugar into thermomix bowl
Cook for 20 minutes at 100 degrees speed 2 MC on
Cook for a further 5minutes MC off at varoma temp speed 2
Please simmering basket on lid to avoid splatter
Once finished transfer to a jar and let cool at room temp
Add butterfly to the bowl, with butter and sugar and whip for 10-20 seconds on speed 4
Add more icing sugar is you feel the icing is too buttery.
Add 3 TBSP of raspbery jam to the bowl and mix on for 20 seconds to incorpate the jam (hopefully with a ripple effect)
Use this delicious icing on your melting moments or cakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Lentil chocolate chip cookies - gluten free
- Honey Jumble Cake
- Mushroom & Vegetable Quinotto (Vegetarian)
- Tear and share brie, garlic + herb bread wreath
- Tim Tam tarts (or cheesecake)
- Thai Chicken Burgers
- Swirl Layered Mooncake
- Lactation Cookies
- 5 Minute Seedy Bars
- Pecan Pie Slice
- Cake rusk
- Triple chocolate fudgey brownies