These are such an easy and delicious dessert when entertaining - just four ingredients! The rose water gives a real sophistication, and by using our non-stick silicone ice cream moulds every single serve looks perfect (and there’s no dishes after dinner!). This recipe first appeared in Issue 5 of TMix+ Magazine, devoted to all things Thermomix…
Serves 6
+ gluten free
+ vegetarian
+ egg free
+ nut free
Ingredients
250g frozen raspberries
150g sweetened condensed milk
150g cream
1 tbsp rosewater (or to taste)
Method
- Place raspberries in TM bowl, mill for 10 seconds, speed 8. Scrape down sides.
- Insert butterfly. Add condensed milk, cream and rosewater, whip for 30 seconds, speed 4. Insert popsicle sticks into 6 silicone ice cream moulds. Divide mixture evenly between moulds and freeze for a minimum of 4 hours.
To serve, peel moulds away from ice creams and slide sticks out. Serve immediately.
Variation: Any berry can be used for this recipe – try blackberries which also pair well with the rosewater.
