For a firmer consistency, place ice cream in freezer for 15 minutes before serving.

Fruit should be frozen in individual pieces or small clusters. Cut fruit into pieces as needed, spread out on a tray, freeze, then use frozen fruit in recipe or transfer to a zip lock bag for later use.

If not used immediately, cover and store at room temperature. Gently reheat to use; to bring it back to a liquid consistency, stand jar in a bowl of hot water for a few minutes.

To make your own vegan butter, pouring cream and custard, refer to the recipes on this recipe chip.

We recommend using a sweet white wine in this recipe.

The time it takes to whip cream depends on the temperature of the ingredients and the fat content of the cream - the more fat it contains, the easier it is to whip and the stiffer the consistency it will achieve. The optimum temperature is 4-6°C. For better results, you can cool the mixing bowl.

- Serve the pears with sabayon (zabaglione) or a scoop of vanilla ice cream (refer to The Basic Cookbook for recipes) - You can store pears in wine in refrigerator for up to 7 days. - Pears can be preserved: add 300 g water in step 1, then in step 2 place the cooked pears in sterilised jars and pour the hot spiced wine into the jars to cover the pears. Seal the jars immediately and turn upside down for 10 minutes. Preserved pears can be stored refrigerated for a few weeks, and must be eaten within 7 days of opening the jar. - For a sweet-savoury combination, serve the pears in red wine with blue cheese, such as Gorgaonzola.

Recipe inspired by Joanne Lim, Thermomix® Independent Consultant Maryland.

This recipe will make 30-40 freckles depending on the size of the cupcake liners or moulds used.

Chocolate sauce needs to be at room temperature for dipping. Remove from refrigerator 1 hour before serving.

Fruit should be frozen solid, at least 2 hours or overnight. Cut bananas into pieces as needed, spread out on a tray, freeze, then use frozen in recipe or transfer to a freezer bag for later use.

We decorated our bark with pepitas, goji berries and dried cranberries.

Affogato is an Italian frozen dessert, in which a scoop of vanilla ice cream in a cup is covered with a hot espresso. Affogare means "to drown" in Italian, and the scoop of ice cream more or less drowns in the espresso.

The time it takes to whip cream depends on the temperature of the ingredients and the fat content of the cream - the more fat it contains, the easier it is to whip and the stiffer the consistency it will achieve. The optimum temperature is 4-6°C. For better results, you can cool the mixing bowl.

This recipe is a favorite of Diamond Club Member, Carolanne Maurice .

Mark Olive headlined our Consultant incentive event, ThermoFest, in 2022 when it was held in Uluru. Mark showcased this recipe on-stage for our Consultants alongside two others. Check out the other Mark Olive recipes in this collection. Mark has been a chef for over 25 years and is known for his charismatic style and focus on indigenous Australian ingredients. He has starred in his own television series, ‘The Outback Café” as well as multiple lifestyle and travel shows.

Make your own Inverted Sugar before you start the recipe following the Inverted Sugar recipe in the Keep it Cool! collection on Cookidoo®

Roasted peaches will keep in an airtight container in the fridge for up to 3 days.

This recipe is a favorite of Diamond Club Member, Carolanne Maurice .

Quinces can be baked up to a week ahead and refrigerated in their syrup.

For best results we recommend using Valrhona or other couverture chocolate. The recipes will work with other chocolates but the results may be different. Valrhona is a high-quality couverture chocolate. Couverture is the name given to a certain class of high-quality chocolate. Couverture chocolate, unlike regular chocolate, is ground to a finer texture during the production process and contains a greater percentage of cocoa butter relative to the other ingredients. These two differences produce a superior flavor and texture that makes couverture the preferred chocolate for tempering and enrobing truffles, bonbons, and other fine candies.