Well, if I must. This dessert sauce is amazing over ice cream, on the New York Cheesecake or perfect on the Fluffy Pancakes all of which feature in my Tenina's America cookbook, which now comes with the e-version as well. You can replace the strawberries with any other berry of choice but the traditional dessert sauce that I remember from Juniors in NYC (one late late night after seeing a Broadway show, back in the day when you could do that sort of thing!) was this beautiful jewel toned strawberry version. So here it is.
Go wild. Don't save it for a special occasion. It is fantastic.
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 will get your pantry and fridge in order this February! 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!
- 500 Grams small strawberries, hulled
- 100 Grams Raw Caster Sugar BUY
- 50-60 Grams Fresh Lemon Juice
- 30 Grams Cornflour or Cornstarch
Place half the strawberries and remaining ingredients into the Thermomix bowl and cook 8 minutes/90°C/ speed 3.
Add remaining whole strawberries and cook 3 minutes/90°C/Reverse/ speed 1. Serve as you please, store any remaining sauce in a sterilised jar in the fridge for up to a month.