This recipe is very simple. It makes dessert easy! And you can really change it up if you like by using different fruit. Mango is especially delish!
It first appeared in Keeping it Simple. If you don’t have that cookbook, you really should go get it for yourself for Christmas. There are so many great recipes in there PLUS each of the recipes has been repurposed in the book elsewhere, thus turning a mere 108 recipes into about 300!! Inspirational. And simple. Go get simple...but enjoy this one on me!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Base
- 190 Grams Walkers shortbread biscuits
- 40 Grams shredded coconut BUY
- 100 Grams butter melted BUY
-
Filling
- Zest 1 lemon, finely grated
- 250 Grams golden caster sugar
- 20 Grams lemon juice, fresh
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 350 Grams strawberries, hulled
- 100 Grams egg whites
-
Garnish
- Freeze-dried fruits of choice
- Raspberry Coulis Recipe
Do
- 1
Line the base of a 16cm springform tin with baking paper. Set aside.
- 2
Place all base ingredients into Thermomix bowl and blend 8 sec/speed 6.
- 3
Press into prepared tin and smooth with the MC. Place into fridge.
- 4
To make filling, place zest and sugar into clean, dry Thermomix bowl and mill 30 sec/speed 10.
- 5
Add juice, vanilla, strawberries and egg whites and whip 6 min/50ºC/speed 5.
- 6
Pout into base and freeze for a minimum of 4 hours.
- 7
Garnish with fruits of choice, drizzle with berry coulis. Serve straight from the freezer.
More
I have done this with both strawberries and mangoes, and am now considering how to do lemon.
