Our Cheese High Tea earlier in 2021 at the Cheese Cathedral was a roaring success. This is just one of the delicious ways we managed to get alcohol and cheese into dessert...which of course was essential. A very pretty idea, set your mousse in champagne glasses only partially filled. Then serve with champagne to pour on demand. Add a few berries and it is very instagrammable and of course, supremely edible, perhaps even drinkable.
This would be great for a Father's Day brekky...what do you think?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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!
- 80 Grams raw caster sugar BUY
- 2 egg yolks
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams milk
- 1 Tablespoon flavourless gelatin dissolved in 50 grams of warm water
- 250 Grams marscapone
- 100 Grams passionfruit pulp, fresh or thawed. Plus a little more for garnish
- 200 Grams strawberries, halved, cleaned and hulled
- A bottle of bubbles of choice. You won't need it all, but leftover bubbles isn't a bad thing!
Place sugar, yolks, vanilla and milk into the Thermomix bowl and cook 8 min/80/speed 4.
Sprinkle the gelatine into a small bowl of the warm water, stir to combine then add to the Thermomix bowl. Combine 20 sec/speed 4.
Add the marscapone and passionfruit pulp and combine 10 sec/Reverse/speed 3 Finish combining with spatula.
Pour into 5 glasses and place in the fridge for a few hours, until set.
Top with some more passionfruit pulp and fresh strawberries.
When serving, pour bubbles on top.