THERMOMIX ® RECIPE

1 Sherbert Butter

Recipe's preparation

Make sherbert

Weigh in 110g of raw sugar into mixing bowl. Grind on speed 9, 10 sec.

Add in 1 tsp citric or tartaric acid, 1 tsp bi-carbonate of soda, 1 tsp. jelly crystals (raspberry works well). Mix on sp. 4, 5 sec.

Set sherbert aside.

Make butter

pour in 300 mL of pure cream in mixing bowl with butterfly inserted. Mix sp. 4 for 3-7 mins until seperated into liquid and solids (and has yellow tinge). Remove butterfly.

Pour liquids into TM basket over a bowl (keep buttermilk for baking if desired). Scoop out solids and press into basket to remove more liquid.

Return solids to mixing bowl with 250g chilled water. Mix on sp. 4 for 10 sec. so once again solids and liquids are separated.

Strain into TM basket again and press out as much water as possible (using your hands works well!).

Gentle knead in half of the sherbert mixture into the butter by hand. Refridgerate until needed. (Double the amount of sugar and use all of it to make icing, or use it as is as the ''filling" in a pull apart or in scrolls with a sweet basic bread dough as a treat or for parties!)