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1 Ginger Snap Biscuits with Raspberry Mousse

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Ginger Snap Biscuits with Raspberry Mousse

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Ingredients

4 portion(s)

Raspberry Mousse

  • 200 grams thickened cream
  • 300 grams frozen raspberries thawed
  • 35 grams water
  • 250 grams Pink and White Marshmallows
  • 2 tsp gelatine
  • spray oil for greasing
  • 20cm square cake tin
  • baking paper approx 30 x 30cm

Ginger Snap Biscuits

  • 30 grams Butter
  • 15 grams golden syrup
  • 20 grams brown sugar
  • 1 tsp ground ginger
  • 15 grams plain flour
  • 2 oven trays
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  • 6
    29min
    Preparation 9min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Raspberry Mousse

  1. 1. Grease a 20cm square cake tin with spray oil. Line with baking paper. Set aside.

    2. In TM bowl, insert Butterfly. Add 200g cream to TM bowl. Whip on speed 4 until desired consistency - approx 20-40sec. Set aside.

    3. In clean TM bowl add 300g thawed raspberries and 35g water, process on speed 10 for 20 secs.

    4. Add 250g marshmallows, cook on 80 degrees for 6 mins on speed 3.

    5. Take 2 tbs of hot raspberry mixture and add to 2 tsp of gelatine in small cup and stir until dissolved.

    6. Add back to TM bowl of hot raspberry mixture and process on speed 3 for 40 secs.

    7. Add whipped cream and stir on speed 4 for 30 secs.

    8. Pour into prepared tin and refrigerate for 4-6 hours or overnight.

    2. Ginger Snap Biscuits

  2. 1. Preheat oven to 180 degrees. Line 2 oven trays with baking paper.

    2. In clean TM bowl add 30g butter, 15g golden syrup, and 20g brown sugar. Cook on 60 degrees for 3 mins on speed 2.

    3. Add 1 tsp ground ginger and 15g plain flour, stir on speed 3 for 20 secs. If any flour remains, stir with spatula.

    4. Place tsp amounts on tray and allow room for spreading. Cook for approx 10-12 mins or until golden. Makes approx 12-18

    to Serve

    Using a 6cm round cutter, cut out 8 rounds of mousse.

    Place 1 mousse round on each of 4 biscuits. Add another biscuit on top of each, then a round. Dust with icing sugar, top with raspberries, serve immediately.

10

Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

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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Comments

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  • Hi, silly question but could

    Submitted by Ashevenden on 9. September 2014 - 21:30.

    Hi, silly question but could you use minced ginger in a jar for the bickies or is ground ginger something different?

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  • Was lucky enough to test

    Submitted by Goodness me organics on 8. January 2013 - 12:30.

    Was lucky enough to test taste this very yummy creation!

    Goodness Me Organics

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