Our blogger of the week Kate (or ThermoKate as she has become known) has a love of food - dining out, cooking in, reading cookbooks, entertaining & planning parties (mostly for kids these days) and of course eating! Her idea of a 'well rounded' diet is a good mix of broths, fermented veggies, butter and cake. She makes my citrus curd far too regularly & eats it with muesli, in hollowed out cupcakes, with ice cream or straight from the jar.
Nothing is off limits, as long as it's made in a kitchen. She has an aversion to artificial additives and ingredients with numbers for a name & happily makes her food look cute enough for the kids to eat, spending far too much time on lunchboxes (unless there's something good on Telly). Kate's background is in Public Relations (she can talk, a lot) and has been a Thermomix consultant for 3 years. She is close to launching a new business with her cafe owner husband which will take the stress of menu planning & ingredient shopping out of mealtimes - allowing you to serve fresh, interesting meals at home, easier than ever before!. Watch this space. I am pretty sure we will help her with the launch.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 230 Grams water
- 230 Grams honey
- 2 Teaspoons vanilla bean paste or extract
- 3 Tablespoons quality gelatin (such as Great Lakes)
Insert butterfly into Thermomix bowl.
Measure water, honey and vanilla into Thermomix bowl.
Heat 8 min/Varoma/speed 3.
Add gelatin to Thermomix bowl and whip 15 min/speed 4 (no temp) until thick and fluffy.
Pour into a baking paper lined dish and allow to set on the bench.
Store in an airtight container, not in the fridge.
Adjust quantity of gelatin based on brand used. Great Lakes gelatin sets quickly at room temp and doesn't require refrigeration.