We have another Thermomix whiz who has kindly sent in a recipe to share.
This recipe from Cheryl Rourke at KingTree Lodge, Cellar Door Foods and Wines in WA
"Mother Nature's answer to camping."
Cheryl's Avocado And Ginger Ice-Cream
Serves 12 ( or more )
8 avocado peeled and stoned and covered in the juice of four lemons ( place the mix in the freezer and chill for two hours )
250g of glace ginger.
4 tablespoons of ginger marmalade.
170g of brown sugar.
600ml of thickened cream.
Process brown sugar to icing sugar.
Add ginger and chop on speed 6 for 10 sec.
Add cold avocado and lemon mix .
Add cold marmalade.
Add cold cream.
Process mix on speed 10 for 30 sec.
When creamy and smooth spoon the mixture into patty cases ( popped inside muffin trays and freeze ).
( I use muffin trays and put the cases into this and when frozen I remove the patty cases from the tray and pop the portions of ice-cream into a zip lock freezer bag ). So easy for serving.
When serving, allow to warm up for about ten minutes before turning onto a plate and removing the patty case.
I serve this with thinly sliced glace ginger, fresh splayed avocado halves, interspersed with thin slices of Ruby Red Grapefruit segments.
The dessert looks spectacular and tastes divine.
Smart Kitchen Show talks to Thermomix USA
1 month ago