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Google Super Kitchen Machine Ricotta and you'll find the recipe. That whole site is a wealth of info. Seriously the ricotta is so easy. And don't be put off by the idea of cheesecloth. I didn't use any. Just an old ricotta sieve and it worked perfectly. The recipe says it makes 350g but I got close to 400g.
mmmm the ricotta is sooo easy and tastes fantastic, I took some I made yesterday to my mums where we have a weekly dinner and the biggest food critic (my SIL) loved it and said it tasted like the shop stuff :D
WOOHOO :) I'm glad it worked!
I made Dulce de Leche last night :) It worked perfectly... took 50 minutes, and I got nearly 2 jam jars of it. Am going to make another batch minus the brown sugar and just with white sugar to see how it goes, as this is more traditional.
Can you use dulce de leche as an icing or is it more of a filling?
You know one thing I really love about my Thermomix? Being able to just chuck it all in the dishwasher when I go out so it's shiny clean when I get back, ready to make my next creation.
I need to bake for a lunch on Sunday. Do you think I could make raspberry cream cheese brownies on Saturday for Sunday? Using GF flour. I'll be making more lemon coconut slice too.
I'm wondering if I can make the brownies using beans....
I absolutely think you can. In fact I think it would taste better as everything would amalgamate for extra noms.
You could probably beat dulce de leche with butter for a caramel frosting but I'd probably use it more as a filling.
What recipe did you use for dulce de leche? I've googled and found a few. I only have raw and brown sugars though.
Whilst googling, I came across this recipe for lemon curd ganache:
Zest of 3 lemons
160g. lemon juice
160g. egg yolks (turned out to be 8 egg yolks)
100g. sugar
180g. soft butter
650g. Callebaut W2 white chocolate
Add everything except the chocolate to the Thermomix. 4 min. @ 90C - speed 3 then scrape. Then another 3 min. @ 90C. This is the lemon curd part - delicious on it's own.
When done, cool to 60C in fridge. Add chocolate. Process approx. 45 seconds speed 3, then another 45 seconds @ speed 7. This is the lemon ganache. Exquisite!
I'd use the butterfly for the curd. This was from 2009 so they may have been using the T21.
Ooo yummo!
I did 1.5kg milk, 190g white sugar, 60 g brown sugar, 200g cream and 1/2 tsp bicarb...
I'd just do 250g raw sugar.
I also boiled the jars and lids, and because the mixture was SO hot and the jars were SO hot the full jar popped down the air tight thingo and sealed completely so it's safe to fridge for a while :) YAY!
I found this version:
Thermomix Dulce de Leche
Ingredients:
1 litre milk
220g sugar
100g cream
1/2 teaspoon bicarb soda
Method:
Place ingredients into TM bowl and cook for 45 minutes on Varoma temperature at Speed 5. Place basket on lid with an open-weave cloth to allow it to evaporate without spraying mxiture all over the room.
When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keep in the fridge
Yep that's the one I'm doing next. Is that by Thermomixer?
Yep. I'm worried about burning the bottom of the TMX. Did yours burn? What speed/temp did you cook it at?
I could probably have a nap in the time it takes to cook. Did you have to scrape down regularly?
No it didn't burn. I wouldn't leave it though. Keep an eye on it in case it bubbles or spits. Mine didn't but I've read some people have problems. Being hot sugar and milk I wouldn't leave it unattended JIC. Coz it would be MESSY! I did it on Veroma temp.
Ooohhh that sounds so good and yet so bad!
Just whizzed up some cake pops this afternoon in the TM. Awaiting dipping in the fridge - my first attempt.
I made the chocolate cake in the EDC but with GF flour and it worked fine.
And pumpkin soup is cooling on the bench. I didn't peel the butternut pumpkin and it is still smooth and delicious.
Yeah. If I nap, I'll come out to burnt milk and sugar all over the place. If I don't, it will be fine :)
Need to boil the jars anyway and I'm not going to leave them unattended either.
I'm getting fatter just reading about all these delicious things you guys are making :D
Just saw a recipe where they added dollops of dulce de leche into chocolate brownie mix. Seems there's a ever ending number of ways to use it.
Bloom - I would not have thought to leave the skin on pumpkin. That would save time & effort
Following on from the lemon curd ganache idea above, could you make a dulche de leche ganache doing the same - adding white chocolate and blitzing together? I'm thinking of making it as a topping for the magic bean choc cake.
Rouge - you see what I mean about having ideas when I don't know a thing about food tech?
I would do it the way it said. White chocolate is very delicate and can split easily, so there might be a reason why it says to do it this way KWIM?
Currently have more magic bean chocolate cake in the oven. I added dollops of dulce de leche throughout the mixture when I was pouring it into the tin. I hope it turns out alright. I've decided to decorate with a white chocolate ganache, which I hope I can make in the TMX. Is white chocolate much different to cook with than normal chocolate?
Then tomorrow, if I have time, I want to make spun toffee to decorate the cake with. It's for a birthday, so I'd like to make it special. As I've never made toffee before and don't have a candy thermometer, that should be interesting. Would it be ok to make the toffee today or will it go soft before tomorrow?