Raspberry Sorbet

This is a great dessert, so fruity and full of goodness. It is so refreshing on a hot summer's day. The original recipe(below) is published on frozen raspberries packaging. I've made this following the original recipe many times in a blender before and it is delicious. Now that I have a thermomix, I modified the recipe accordingly to suit the thermomix. A delightful dessert in matter of seconds. Even my 12 year old son could make this, which he does.

Ingredients
11/2 cups frozen raspberries
1/3 cup condensed milk
1/4 cup thickened cream
1 tbsp lemon juice
1 tbsp sugar
1 tsp honey

Steps

1. In a blender combine all the ingredients.
2. Blend at high speed until smooth.
3. Transfer to a air tight container and freeze for 4 hours or until solid
4. Let stand a few minutes at room temperature before serving

This is my modified version for the thermomix. I omitted the cream and replaced it with an egg white which makes it creamy without using the cream. I omitted the sugar as I don't think that it is necessary.

Ingredients

180g frozen raspberries

100 g condensed milk

1 egg white

1 tbsp lemon/lime juice

160g ice cubes

Steps

1. Measure all the ingredients in the thermomix bowl.
2. Blend for 30 seconds at speed 9.
3. Serve with some fresh raspberries.

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Chocolate Fondant

Firstly, let me apologize for the quality of the photo as it was taken at night. My 14 year old son made these. The most difficult part about making fondant is the timing in the oven. Too long in the oven and it's not nice and gooey inside. Too short in the oven and it won't hold its shape. These ones were firm around the outside and nice and gooey inside. One word to describe this is decadent.

Ingredients
210 gm dark chocolate, chopped into small pieces
150 gm butter
5 eggs
2/3 cup caster sugar
1 cup self raising flour
4 ramekins
extra butter to coat the ramekins
4 small pieces of baking paper

Steps

1. Put butter in saucepan and melt the butter.
2. Take it of the heat and add chocolate. Stir until melted and leave it aside.
3. Cream eggs and sugar until thick and light.
4. Mix the melted butter and chocolate mixture into the egg mixture.
5. Add flour into the mixture.
6. Butter all around the ramekins and put a small piece of baking paper at the bottom so that the fondant does not stick at the bottom and makes it easy to tip out when cooked.
7. Fill the ramekins with the mixture up to 3/4 full. 
8. Bake at 160C for about 15 minutes (depending on your oven) until firm on the outsides and still soft in the center when touched.
9. Let it cool down a little before tipping it into a plate.

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