Browsing Tag:

nobake

Dessert/ Healthy/ Non Thermomix/ Thermomix

No Bake Cherry Mousse Slice

This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!

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Prepare and add cherries into a large baking pan/roasting tray.

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Add the 2 x jelly packets, gelatine powder and water in bowl.

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Heat 4 minutes/50 degrees/Speed 2.

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Add evaporated milk and eggs.

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Mix 10 seconds/Speed 4.

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Pour over cherries and set in fridge overnight.

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Cut up in slices and serve chilled.

No Bake Cherry Mousse Slice

Print Recipe

Ingredients

  • 400 grams fresh cherries (pitted/cut in half with seed removed)
  • 1 x packet strawberry jelly
  • 1 x packet raspberry jelly
  • 10 grams gelatine powder
  • 500 grams water
  • 1 x can evaporated milk (approx. 375 grams)
  • 2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add cherries into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over cherries and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add cherries into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over cherries and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*The cherries without seed weighs approx. 380 grams. **You can use different types of fruit/berries instead of the cherries. ***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)

Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Thermomix

Choc Chip Candy Cane Cheesecake

This is the ULTIMATE Christmas cheesecake! The candy canes give a beautiful minty taste which is beautifully refreshing on a summers day, and the dark chocolate chips balance out the sweetness of the cheesecake. This is super quick and easy (I LOVE easy recipes) to whip up for the festive season!

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Add ‘base’ ingredients to bowl.

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Mix 15 seconds/Speed 9.

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Pour into pan and press down with the back of a metal spoon.
No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

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Add ‘cheesecake’ ingredients ingredients to bowl.

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Mix 20 seconds/Speed 6.

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Pour into pan and spread.

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Place in fridge overnight to set.

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Once set, decorate with melted chocolate, peanut M and M’s and silver cachous as per the pictures.

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(To melt dark chocolate chips – place in a ziplock bag – zap in 30 second intervals and squish bag until all choc chips are melted).

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Choc Chip Candy Cane Cheesecake

Print Recipe

Ingredients

  • BASE:
  • 250 grams arrowroot biscuits (or any other sweet biscuits)
  • 140 grams butter (softened)
  • 40 grams dark chocolate chips
  • CHEESECAKE:
  • 500 grams cream cheese (cubed, softened)
  • 1 x 396 gram tin sweetened condensed milk
  • 80 grams dark chocolate chips
  • 8 - 12 large candy canes (roughly broken up, add number of candy canes depending on how minty you prefer it)
  • TO DECORATE:
  • 80 grams dark chocolate chips
  • Peanut M and M's
  • Silver cachous

Instructions

1

Grease and line springform pan.

2

Add 'base' ingredients to bowl. Mix 15 seconds/Speed 9.

3

Pour into pan and press down with the back of a metal spoon.

4

No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

5

Add 'cheesecake' ingredients ingredients to bowl. Mix 20 seconds/Speed 6.

6

Pour into pan and spread. Place in fridge overnight to set.

7

Once set, decorate with melted chocolate, peanut M and M's and silver cachous as per the pictures.

8

(To melt dark chocolate chips - place in a ziplock bag - zap in 30 second intervals and squish bag until all choc chips are melted).

Notes

* In the photo I used a 25cm wide springform pan. You can use a smaller springform pan i.e. 20cm and the base and filling will be higher/deeper ๐Ÿ™‚ ** If you don't like mint, you can omit the candy canes to make a Choc Chip Cheesecake ๐Ÿ™‚

Christmas/ Dessert/ Non Thermomix/ Thermomix

No Bake Mango Mousse Slice

This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!

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Prepare and add mangoes into a large baking pan/roasting tray.

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Add the 2 x jelly packets, gelatine powder and water in bowl.

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Heat 4 minutes/50 degrees/Speed 2.

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Add evaporated milk and eggs.

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Mix 10 seconds/Speed 4.

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Pour over mangoes and set in fridge overnight.

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Cut up in slices and serve chilled.

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No Bake Mango Mousse Slice

Print Recipe

Ingredients

  • 2 mangoes (peeled, seed removed and roughly diced)
  • 1 x packet pineapple jelly
  • 1 x packet orange jelly
  • 10 grams gelatine powder
  • 500 grams water
  • 1 x can evaporated milk (approx. 375 grams)
  • 2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add mangoes into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over mangoes and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add mangoes into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over mangoes and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.

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.