I am pretty sure this is better than ice cream on a hot day. It is just so refreshing. If you have a conscientious objection to the use of raw egg white in this recipe, by all means use about 100g of coconut cream in its place. EVEN creamier. You're welcome.
I am not a big fan of the icy treats that often show up on Thermomix sites. Especially if you cannot store them in the freezer after not eating it all. This will freeze pretty hard, but if you leave it in the fridge for around 10 minutes before serving, you will find it is not bad and pretty scoopable.
Instant frosty pleasure. Well, almost instant!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams raw caster sugar BUY
- 1 lemon, zest only
- 2-3f basil leaves, (don't go wild or you will think it tastes soapy)
- 400 Grams frozen raspberry puree, in pieces
- 1 egg whites
Do
- 1
Place sugar, lemon zest, basil and puree into Thermomix bowl and chop 10 sec/speed 10.
- 2
Add egg white and blend 1 min/speed 7-8 with the aid of the TM spatula.
- 3
Insert butterfly and whip 1 min/Butterfly/speed 4.
- 4
Store in a tovolo container in the freezer for best results on a re-serve, but we suggest eating it in one sitting!
