thermomix raspberry and rosewater pops
This recipe first appeared in Issue 5 of TMix+ Magazine, devoted to all things Thermomix.
+ gluten free
250g frozen raspberries
150g sweetened condensed milk
1 tbsp rosewater (or to taste)
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.