Well sweet was the theme and as I love making custards in the Thermomix Varoma (steaming attachment) and mangoes are very plentiful at present, steamed mango custards it was for me.
The book that inspired me was “Belle Cuisine, The international encyclopedia of New Cuisine” by Hilary Walden ( and Jean-Louis Pollet) 1986, Quatro Publishing. It is interesting to look back at what was in vogue 25 years ago. Many of the dishes would still basically be acceptable with flavour combinations and techniques, but maybe not the presentations.
However, any book that has pictures of M. Bocuse and acknowledges his contribution to cuisine is bound to attract my attention.
There are many recipes for free-standing mousses, custards and bavarois, so I decided to try a mango custard, using just mango, sugar and eggs. The custards were cooked in the Varoma and when first cooked and unmoulded they wanted to collapse (as in the picture with the glazed mango cheek), but as they cooled, and especially after refrigerating, they became firm, yet silky smooth.
Mango Custards in the Varoma
Ingredients:
50 g sugar
2 large ripe mangoes, approx 400g flesh in chunks
4 large eggs
1 tsp vanilla extract
Method:
Place sugar in TM bowl and grind for 30 seconds on speed 9.
Add the mango flesh and blend for 20 seconds on speed 5.
Add the eggs and vanilla and mix through for 15 seconds on speed 3.
Pour the mixture into 6 greased dariole moulds and place into the Varoma tray.
Place 700 g water into the TM bowl and position lid and Varoma tray.
Cook the custards for 30 minutes at Varoma temperature on speed 1. Check after 25 minutes to see if the custards have set. They may need a little less or more time.
Leave for 5 minutes before gently unmoulding, or cool and place in fridge for a few hours to serve cold.
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Hi, I am new to blogging and am ashamed to admit it has taken me the better part of this morning to work out how to ask a question on someone else's site. I have an overabundance of apricots & peaches at present and would like to stew them using my thermomix. Do you know any recipes that could help me out? It would be much appreciated. Sair Bair
ReplyDeleteHi Sarah
ReplyDeletePlace the butterfly attachment over the blades in the Thermomix and then get fruit ready.
Just cut them into pieces as normal and place in the Thermomix with whatever amount of sugar you like - maybe 100g sugar per kilo of fruit (depending on how ripe or how sweet you like them - you can add more sugar if not sweet enough) and 2 or 3 tablespoons of water.
Set TMX to 25 minutes at temperature 90 degrees and Reverse button and speed soft.
Check after 15 minutes depending on how ripe the fruit are.
Also, try contacting Veronica Lemmer - she is your neighbour http://www.veronicalemmer.com/
Oh and join the Forum Thermomix - loads of people there to help too.
ReplyDeleteHi Thermomixer...
ReplyDeleteWell, where do I start... I popped the peaches in when we sat down for tea. The love of my life started to beep as we finished dinner so out came the ice cream which was dutifully slathered in peaches that my Grandma would die to eat. Thanks so much for the help and the tips.
Sair Bair