The airfryer comes into its own with desserts such as this. With very little effort you can have a beautiful dessert on the table that everyone will love as a family favourite for years to come! The pairing of lemon and raspberries is legendary, raspberries go well with loads of citrus, I would go so far as to say all citrus in fact. The great thing about this dessert is you don't have to spend a million dollars on fresh raspberries just to end up cooking them, please use frozen. I really mean that!
The addition of lemon oil from doTERRA is always a must for me.
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Need
- 330 Grams raw caster sugar BUY
- 2 Lemon zest, finely grated
- 60 Grams butter BUY
- 3 eggs, separated
- 60 Grams bakers or strong flour BUY
- 370 Grams milk
- 150 Grams fresh lemon juice
- 15 Drops doTERRA lemon oil (optional but so good!) BUY
- 100 Grams frozen raspberries
- icing sugar, for dusting
Do
- 1
Place sugar and lemon zest into the Thermomix. Mill 10 Sec/speed 10.
- 2
Add butter and chop 10 sec/speed 6. Insert Butterfly. Whip 2 min/Butterfly/speed 3.
- 3
Set Thermomix to 1 min/Butterfly/speed 3 Add yolks one at a time through hole in lid, 20 seconds apart. Remove Butterfly.
- 4
Add flour, milk and lemon oil and combine and combine 10 sec/speed 5. Scrape and repeat. Remove from bowl and set aside.
- 5
Preheat Air Fryer to 170°C.
- 6
In a clean and dry Thermomix bowl, place the egg whites and whip 4 min/Butterfly/37°C/speed 3. Add to the batter and combine 20 sec/Interval.
- 7
Pour mixture into individual ramekins and drop raspberries inside. Cook for 13 minutes. Or until the tops are browned.
- 8
Dust with icing sugar and serve with cream and or ice cream.
