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.

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.

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

A sparkling clean bowl is a secret to fluffy whipped egg whites, meringue and whipped cream. If a second bowl is available , swap bowls to reduce cleaning or save time when waiting for ingredients to cool or rest. If a second bowl is unavailable , thoroughly clean and dry mixing bowl and butterfly whisk for optimal results.

Melting chocolate can be used in a variety of ways: topping for cakes and cookies, making bon bons and chocolates, dipping fruit (e.g. strawberries, bananas, pears, pineapple etc.) and making lettering or decorations.

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

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

A refreshing end to any meal, Thermomix® makes light work of preparing sorbets. Try our Lemon or Papaya Sorbets , or add a splash of alcohol to make Champagne Grapefruit Sorbet .

Depending on your choice and size of fruit, chopping time may vary.

There is no need to miss out on ice cream when you have a Thermomix®! This vegan version is made with delicious sweet strawberries and can be whipped up in seconds, meaning you’re never far away from a frozen treat. Other frozen fruits can also be used such as bananas or mangoes.

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

Place the glass with the first layer into the freezer to keep firm while the final layer is prepared.

Depending on your choice and size of fruit, chopping time may vary.

To pasteurize eggs: wash eggs. Place 42 oz water into mixing bowl and boil 15 min/140°F/speed 3 . Insert simmering basket and place in eggs. When temperature reaches 140°F, pasteurize 3 min 30 sec/140°F/speed 0.5 . Immediately remove eggs and rinse under cold water to stop the cooking process.

Freeze fruit in individual pieces or small clusters. Cut fruit into pieces as needed, spread out on a tray in a single layer, freeze, then use as desired.

If you are using ripe or sweet fruit, adjust sugar to taste.

Many thanks for this recipe to Kate Magic, globally renowned raw food expert and Creative Director of RawLiving.eu.

Use very ripe bananas for the ice cream so that it is sufficiently sweet.

Freeze any remaining coconut milk in ice cube trays for future use (in smoothies, curries or other frozen treats).

Cut the bananas into slices (6 mm), place them in a freezer bag in a single layer, and transfer to the freezer to freeze overnight.

Remove peaches from freezer approximately 15 minutes before starting recipe and allow to partially thaw.

Place mango flesh (cut in small pieces ) in a freezer bag in a single layer, and transfer to the freezer to freeze overnight.