Dessert is the course where you can really show off your skills! Next time you have family or friends over, push the boat out with an impressive dessert that will wow your guests and make them feel truly special.
Thanks to Thermomix®, making a show-stopping dessert is effortless. Thermomix® will knead pastry, whip meringues, carefully cook crème anglaise and effortlessly produce caramel, leaving you free to focus on the finishing touches of your dinner party.
Caramel Sauce adds delicious flavour to desserts, and while it may be daunting to prepare it traditionally, Thermomix® makes it easy. Try stirring into cheesecakes, or drizzling on top of ice cream. For an even more intense flavour, add a pinch of salt to make extra indulgent salted caramel!
Shortcrust Pastry is the go-to pastry for most tart or turnover recipes. It's crisp and easy to make, with a firm texture that can be easily shaped. Sweet Shortcrust Pastry has icing sugar and egg added to give a slightly sweet finish, and it’s great in sweet tarts and biscuits. Finally, nothing beats our Quick Puff Pastry for puffy, flaky crusts that are bound to impress. All these pastries are quick to make and great for freezing; simply defrost overnight in the fridge and use as directed.
This restaurant-style dessert is easier to make than you might think. It consists of a light and fluffy mousse set with gelatine or agar agar, which can be moulded into a shape or simply chilled in individual bowls. It’s the perfect make-ahead dinner party dessert! Bavarois fillings pair well with our failsafe Sponge Cake recipe. Start with the classic Strawberry Bavarois, then try experimenting with other fruit such as raspberry, peach or mango.
• Make sure the mixing bowl is completely clean before adding egg whites. Rinse with vinegar to remove all traces of fat, and make sure there’s no egg yolk in the egg whites.
• Draw shapes on baking paper, turn the paper over then pipe or spoon meringue following the shape.
• Crisp meringue must dry out for several hours at a low temperature (100 – 120 °C). Meringue with a soft centre (e.g. Pavlova) can be baked for less time at a slightly higher temperature.
• Serve with whipped cream or ice cream, fruit, or chocolate sauce.
• To fill, place a piping bag in a wide jar with the edges of the bag folded over the sides of the jar to keep it open. Your hands are then free to fill the bag!
• Spoon cream or icing into the bag. Keep the bag manageable and don’t overfill it, then twist the bag shut to finish.
• To pipe, your dominant hand squeezes the bag from the top, while keeping the top of the bag twisted tightly shut. Your other hand guides the nozzle; remember that the hand near the nozzle exerts no pressure. Practice your piping on a plate and then spoon the icing back into the piping bag.
• Drizzle caramel sauce onto the plate under your dessert
• On a separate plate, sift icing sugar over sprigs of mint then decorate your desserts for a restaurant-style finish.
• For special occasions, top a chocolate cake with shards of hard-crack caramel or Honeycomb.
• Make colourful icing sugar: grind sugar with pistachios (for a green finish) or with dried raspberries (for a red finish). Lay strips of baking paper across the cake to make neat lines, then sieve the sugar mixture over the cake.
