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.

Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthwise, then scrape out the seeds with the tip of the knife.

We recommend using a sweet white wine in this recipe.

- 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.

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

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.

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.

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®

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.

Before first use, hand-wash molds in warm water ( do not use soap ); rinse and dry thoroughly with a soft cotton cloth. Polish the insides with cotton balls, so they are dust and grease-free. Moisture ruins melted chocolate, so be sure to thoroughly wipe and dry everything to remove condensation. Pavoni bonbons chocolate mold (21 heart forms) can be ordered online.

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 flavour and texture that makes couverture the preferred chocolate for tempering and enrobing truffles, bonbons, and other fine candies.

To store popsicles: once frozen, wrap the popsicles individually in cling wrap and place in freezer safe food storage bags.

This fresh and fun way to serve strawberries can be served on the side of a dessert, or as a dessert.

Bake 2 baking sheets at a time by placing one tray on the rack above the other. Rotate trays (top to bottom) halfway through baking.

Recipe inspired by Denia Matias, Thermomix® Independent Consultant, Florida.