I confess, I froze one serving of this to see what would happen. (Insert squeal) AMAZING...so two recipes for the price of one. A light airy mousse, ready in just minutes (plus the chillin’ time!) and a decadent ice cream, ready in just minutes (plus the freezin’ time!) Go get yours!
A good idea for the top is a quick sugar praline...just place caster sugar on a lined baking tray under a hot grill and then watch it like a hawk. When it is melted and golden brown, remove from the oven and allow to cool until solid. Break up and serve on top of this mousse. (So pretty!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 egg whites
- 100 Grams Coconut Sugar
- 2 Tablespoons Vanilla Bean Paste BUY
- 600 Grams pure cream
- 2 Teaspoons Pink Salt Flakes BUY
Place egg whites into Thermomix bowl and whip 2 min/Butterfly/speed 3.
Add half the coconut palm sugar and salt slowly through hole in lid as you whip further 2 min/Butterfly/speed 3. Remove mixture into a separate bowl and set aside.
Without cleaning bowl, add all remaining ingredients and whip 20-40 sec/Butterfly/speed 4 until cream is holding stiff peaks. Remove Butterfly.
Add egg white mixture to Thermomix bowl and mix 12 sec/Interval. Finish with spatula until well combined.
Divide between 8 small glasses and refrigerate (or freeze) until well chilled and holding solid.
Serve with a nut praline, (shown) or shortbread biscuit for texture. (Oh, and of course, enjoy!)