This recipe can stand alone, but it is a part of the Lemon Basil Tart, which is very pretty and totally worth the effort. See the Sable Pastry base video and recipe for more details. I have served it here with the Lemon Basil Cream on top, but you could also serve it with Plain Old Custard...lemon or otherwise. DIVINE! Knock yourself out. It is of course delicious on its own with lashings of whipped Chantilly Cream...easy as!
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- 400 Grams raspberry puree without seeds
- 80 Grams golden caster sugar
- 2 Tablespoons gelatin powder
- 2 Tablespoons iced water
- Fresh raspberries to taste
Place half the puree and the sugar into the Thermomix bowl and cook 8 min/100°C/speed1.
Meanwhile stir the gelatin into the cold water to soften.
Add the gelatin mixture to the hot puree and blend 20 sec/speed 4.
Add remaining cold puree and blend 20 sec/speed 4.
Arrange a few raspberries in serving glasses and pour the jelly over the top. Set for several hours.
Serve with whipped cream, and/or custard or use in recipes as directed.
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