Browsing Category

Dessert

Christmas/ Dessert/ Sweets/ Thermomix

Coconut Ice Balls

This is a version of coconut ice without condensed milk or egg whites. I find that the ball shape makes it easier for the boys to hold and eat, and these look great for gifts, or to decorate cakes/cupcakes πŸ™‚

Note that the pictures in this batch have balls in different sizes as I made them to top a cake πŸ™‚

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Add sugar, milk and salt in bowl.

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Heat 5 minutes/60 degrees/Speed 2.

Heat a further 5 minutes/100 degrees/Speed 2.

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Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

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Remove half the white mixture into a separate bowl…

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…and add the pink food colouring in with the remaining half of the mixture – mix 5 seconds/Speed 4/reverse.

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Spoon out pink mixture into a separate bowl.

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Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don’t let it get too cold or it will be hard to shape).

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Once at room temperature, with wet hands, roll mixture into teaspoon sized balls – pink, white, or a marbling of pink/white.

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Place in fridge to set.

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Coconut Ice Balls

Print Recipe

Ingredients

  • 700 grams sugar
  • 300 grams coconut milk
  • 1/4 teaspoon salt
  • 510 grams desiccated coconut
  • 1/4 teaspoon pink food colouring

Instructions

1

Add sugar, milk and salt in bowl. Heat 5 minutes/60 degrees/Speed 2.

2

Heat a further 5 minutes/100 degrees/Speed 2.

3

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

4

Remove half the white mixture into a separate bowl, and add the pink food colouring in with the remaining half of the mixture - mix 5 seconds/Speed 4/reverse. Spoon out pink mixture into a separate bowl.

5

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don't let it get too cold or it will be hard to shape).

6

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls - pink, white, or a marbling of pink/white.

7

Place in fridge to set.

Notes

*Once set in the fridge, the balls hold shape at room temperature and can be kept at either room temperature or in the fridge. **You can make this into a normal coconut ice slice layering the white layer and pink layer, setting in fridge and cutting into squares.

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is Β soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!!Β When served at room temperature/warm, this has a pudding-like texture.Β When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

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Add all ingredients to bowl.

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Cook – 5 minutes/70 degrees/Speed 2.

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Serve immediately or chill in fridge.

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The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

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When chilled this has a thick indulgent mousse-like texture πŸ™‚

LCHF Bounty Chia Seed Pudding

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 400 grams coconut cream (1 x can)
  • 100 grams Lindt 70% Dark Chocolate
  • 100 grams water
  • 50 grams chia seeds
  • 30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

 

 

 

Baking/ Cake/ Dessert/ Thermomix

Flower Power Cake

This was the cake that I made for my grandma’s 87th birthday!

This was a really easy and simple cake to make and includes:

1. 30 Second Vanilla Buttercake (x 2 cakes in 20cm cake tins) with toasted coconut in-between cake layers

2. Perfect Buttercream Icing (x 4 batches) piped with a Wilton 2D piping tip

3. Candy Melt Flowers (Red and Pink Candy Melts melted in ziplock bags and piped into flower shapes) with edible gold leaf.

I don’t speak/read/write in Chinese, however I copied some Chinese writing which says ‘Happy Birthday’ for my Chinese speaking grandma – and lucky she knew what it said! I was worried I copied the characters poorly lol!!

Assembly of the cake is illustrated in the photos below:

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Dessert/ Non Thermomix/ Sweets

Crystalised Fruit

This is a fantastic way to use up your spare egg whites to create a simple and stunning edible table centrepiece! And better yet, no Thermomix or special appliances needed!

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Lightly whisk egg whites with a fork.

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Dip/paint fruit with egg whites…

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…then immediately dip/sprinkle into castor sugar.

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Leave on a wire rack to dry overnight.

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(the next morning)Β The coating hardens up for a beautiful crystallised finish.

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Crystallised Fruit

Print Recipe

Ingredients

  • Fruit of your choice
  • Egg whites
  • Castor sugar

Instructions

1

Lightly whisk egg whites with a fork.

2

Dip/paint fruit with egg whites, then immediately dip/sprinkle into castor sugar.

3

Leave on a wire rack to dry overnight. The coating hardens up for a beautiful crystallised finish.

Notes

*Amount of egg whites and castor sugar depends on how many fruits you are coating. **Berries last approx. 24 hours. ***Harder fruit (ie. apples and pears) last approx. 1 week.

Chocolate/ Dessert/ Non Thermomix/ Thermomix

Nutella Ganache

I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes.Β I bought my pipettes (3ml) from Ebay.

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Add all ingredients into bowl.

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Heat 3 minutes/50 degrees/Speed 2.

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(I added an extra syringe full of ganache before putting the filled pipettes in!)

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Nutella Ganache

Print Recipe
Cooking Time: 3 minutes

Ingredients

  • 150 grams Nutella/chocolate hazelnut spread
  • 100 grams thickened cream

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl. Heat 3 minutes/50 degrees/Speed 2.

3

METHOD (Non Thermomix):

4

Add all ingredients into a small saucepan and stir on low to medium heat until combined with a smooth consistency.

Chocolate/ Dessert/ Sweets/ Thermomix

Pot Plant Dessert

I made this for my dad’s birthday ‘cake’ this year. He doesn’t like cake or ice-cream, and he is a keen gardener so this was perfect for him! His birthday is also a few days after the boys, so we celebrated his birthday with theirs this year, and as I was really busy with the boys cakes, this was great as this could be pre-made the day or 2 before!

This Pot Plant Dessert simply consists of:

  1. Milo Mousse
  2. Chocolate Soil
  3. Fresh mint leaves

I made the Chocolate Soil 2 days beforehand, Milo Mousse the night beforehand (and set it in the pot straight away), assembled the Chocolate Soil on top of the Milo Mousse in the morning of the day, and kept it in the fridge until ‘cake cutting’ and serving time.

Serve on a tray with gardening gloves and a spade (I couldn’t find a clean one, so used one of the boys toy mini rakes instead) but in hindsight I should have thought ahead and bought a new clean one – as it would look fantastic with this! I used an Ikea Socker Plant Pot (which is 99 cents) to display this dessert in – looks pot planty, and I felt the metal was ‘cleaner’ than using a terracotta type pot.

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Chocolate/ Dessert/ Non Thermomix/ Sweets/ Thermomix

No Bake Chocolate and Strawberry Jelly Slice

This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!

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Add chocolate biscuits and butter to bowl.

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Blitz – 10 seconds/Speed 7.

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Pour and press into a lined or silicon slice pan.

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Place in fridge to set.
Wash bowl.

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Add strawberries.

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Blitz – 5 seconds/Speed 5. Scrape down.

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Add water, sugar, gelatine and vanilla.

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Cook 5 minutes/50 degrees/Speed 2.

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Pour into slice pan over the biscuit mixture.

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Place in fridge to set for a minimum 4 hours.

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Cut into squares to serve.

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No Bake Chocolate and Strawberry Jelly Slice

Print Recipe

Ingredients

  • 250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
  • 100 grams butter
  • 500 grams strawberries (2 x 250g punnets) - green tops cut off
  • 200 grams water
  • 40 grams sugar
  • 20 grams edible gelatine
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.

3

Pour and press into a lined or silicon slice pan. Place in fridge to set.

4

Wash bowl.

5

Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.

6

Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.

7

Pour into slice pan over the biscuit mixture.

8

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

9

METHOD (Non Thermomix)

10

Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.

11

Pour and press into a lined or silicon slice pan. Place in fridge to set.

12

Finely dice strawberries and add into a medium sized pot.

13

Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.

14

Pour into slice pan over the biscuit mixture.

15

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

Dessert/ Non Thermomix/ Sweets/ Thermomix

Chocolate Soil

This is a fantastic way to give your desserts a WOW factor!!! It gives another element to your dessert with a crunch texture! This edible soil pairs really well with any of myΒ Milo Recipes!!
This is inspired by Heston Blumenthals Chocolate Soil – his recipe requires a sugar mixture to be heated to 130 degrees (which a Thermomix doesn’t get up to) so this is a quick and easy way to get the same chocolate soil effect!

This tastes like dark chocolate as it has a bitterness from the cocoa which is great to accompany sweets. The sugar granules give a really realistic texture in soil, like the sand particles in the dark rich soil.

The texture varies from a sandy granulated texture to small and medium sized ‘dirt’ clumps. This has a long shelf life, you can make it beforehand and keep a stash in the fridge, ready to go! This is also a great gift, especially around Christmas and you can package it up in a nice plastic gift bag or bottle.

Note: you can melt the butter in the Thermomix however I find it quicker and easier to melt in the microwave! ?

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Weigh out butter. Melt in microwave – 30 seconds/high.
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Add sugar, cocoa and salt in bowl.Β 
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Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.
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Serve immediately or store in airtight container in the fridge.
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Β Β 
Milo Fudge CakeΒ served with Chocolate Soil
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Milo Mousse topped with Chocolate Soil
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Chocolate Soil

Print Recipe

Ingredients

  • 80 grams butter
  • 220 grams sugar
  • 120 grams cocoa
  • 1/2 teaspoon salt

Instructions

1

METHOD (Thermomix):

2

Weigh out butter. Melt in microwave - 30 seconds/high.

3

Add sugar, cocoa and salt in bowl. Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.

4

Serve immediately or store in airtight container in the fridge.

5

METHOD (Non Thermomix):

6

Weigh out butter. Melt in microwave - 30 seconds/high.

7

Add sugar, cocoa and salt in bowl. Stir with a whisk until combined, and slowly pour and stir through the melted butter until combined.

8

Serve immediately or store in airtight container in the fridge.

Dessert/ Drinks/ Sweets/ Thermomix

Milo Recipes

Do YOU love MILO???

Here is a (growing!) list of all my Milo recipes for easy reference!!! Enjoy!!

Β 1.Β Milo Mousse
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Β 6.Β Milo Ice Blocks
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12. Milo Buttercream Icing

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13. Healthy Milo Brownies

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Dessert/ Icecream/ Thermomix

Choc Chip Milo Icecream

MyΒ Milo MousseΒ has become so popular, I thought I would do an icecream version!!

I have made A LOT of icecream with a Thermomix and have a fewΒ Tovolo icecream tubs, which fit most batches of ice cream (recipes) in it perfectly. It also doesn’t take up too much room in the freezer!

I usually blitz choc chips in the Thermomix, however I have become very weary of the offensive noise from blitzing chocolate on the boys’ eardrums (and mine!), so I roughly hand chop the choc chips if the boys are near the kitchen.

This is delicious to eat on it’s own, would make an awesome icecream sandwich withΒ Milo Cookies, top aΒ 20 Second Milo Brownie, and also top aΒ Frothy Hot Milo!


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Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop chocolate chips – I do this when the boys are nearby as I don’t want to wreck their ears!!). Set aside.
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Attach butterfly to blades.Β Add cream, Milo and cocoa to bowl.Β 
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Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.
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Mix a further 1 minute/Speed 3.5.
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Add set aside choc chips.Β 
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Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.
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Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).
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When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.
Β 

Choc Chip Milo Icecream

Print Recipe

Ingredients

  • 120 grams dark chocolate chips
  • 1 x bottle thickened cream (600 grams)
  • 4 tablespoons Milo
  • 1 tablespoons cocoa
  • 1 x can sweetened condensed milk (395 grams)

Instructions

1

Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop the choc chips). Set aside.

2

Attach butterfly to blades.

3

Add cream, Milo and cocoa to bowl. Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.

4

Mix a further 1 minute/Speed 3.5.

5

Add set aside choc chips. Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.

6

Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).

Notes

Note: When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.