It was 40ºC in the shade today and I sat outside for about 2 hours having a business lunch in the beautiful Casa Bianchi in Mt.Hawthorn…but seriously, I have never been so hot….and this was the only antidote I could come up with in a hurry. I love the simplicity, and if you are dairy intolerant, just grab coconut cream (making sure it is fridge cold) and replace accordingly.
Short and sweet….and to the point I’m thinking don’t you? Happy REALLY Hot Day!
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- 300 g bananas, sliced and frozen
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 60 g cream
- 70 - 100 g maple syrup
- 1 Handful Crio Bru Cacao nibs or Crio Bru grounds or choc chips BUY
Place bananas and vanilla bean paste into TM bowl and mill 8-10 sec/speed 10. This will be very loud.
Scrape down sides of bowl and add cream and maple syrup. Blend 5 sec/speed 6. Scrape down sides of bowl and insert Butterfly.
Whip 10 sec/Butterfly/speed 4. Add cacao nibs or chocolate through hole in lid and whip further 5 sec/speed 4.