- 400 grams thickened cream
- 100 grams unsalted pistachio kernels
- 80 grams raw sugar
- 4 egg yolks
- 20 grams Rosewater
- 300-400 grams raspberries, fresh or frozen
- 2 eggs
30h 0minPreparation 30h 0minBaking/Cooking
8Recipe is created for
1)Grease a 6cm deep, 10cm x 9cm (base) loaf tin. Line with baking paper, allowing a 5cm over hang on bothends.2) Insert butterfly into TM bowl.3) Add thickened cream and whip for 40 secs / speed 4 or until thick.4) Remove butterfly and set cream aside in a separate bowl. Wash and dry TM bowl and butterfly.5) Add pistachios to TM bowl and roughly chop closed lid / 1 sec / Turbo / x2. Set aside. Do not wash TM bowl.6) Add raw sugar to TM bowl and mill for 8 secs / speed 10. Scrape down sides of bowl.7) Insert clean butterfly. Add egg yolks and 2 eggs and whisk for 7 mins / 50 deg / speed 4 Add thickened cream, pistachios, rosewater and 2 thirds of the raspberries and fold mixture for 30 secs / speed 2. Remove butterfly.9) Pour half of the mixture into the lined loaf pan. Add remaining raspberries and then remaining half of the mixture.10) Cover with glad wrap and freeze overnight or until firm. Stand at room temperature for 5 mins before turning out onto a plate.11) Slice and serve with raspberry coulis (EDC), extraraspberries or alone.
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.
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