Froop at Home – Indulgent Version (traditional mode & Thermomix)
Dessert (Mousse / Cream) Thermomix
2025-06-30
A light and fruity dessert, easy to prepare and loved by childreni
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Zubereitung:
Traditional preparation (without Thermomix)
1\. Prepare icing sugar, or sift fine sugar.
2\. Whip the cream with a hand mixer until stiff. Keep chilled.
3\. Mix Greek yogurt, mascarpone, icing sugar, and vanilla until smooth.
4\. Gently fold in the whipped cream.
5\. Blend the fruit with lemon juice and sugar.
Optionally thicken in a saucepan with the cornstarch. Let cool.
6\. Assemble as described above. Chill before serving.
1\. Prepare icing sugar, or sift fine sugar.
2\. Whip the cream with a hand mixer until stiff. Keep chilled.
3\. Mix Greek yogurt, mascarpone, icing sugar, and vanilla until smooth.
4\. Gently fold in the whipped cream.
5\. Blend the fruit with lemon juice and sugar.
Optionally thicken in a saucepan with the cornstarch. Let cool.
6\. Assemble as described above. Chill before serving.
Preparation with the Thermomix
1. Prepare the fruit layer: Place the fruit, lemon juice, and sugar into the mixing bowl → 10 sec / speed 10.
For a thicker coulis: stir in cornstarch mixed with water, then cook → 3 min / 90 °C / speed 2.
Transfer to a bowl and let cool completely.
2. Make icing sugar (if needed): Blend 20–30 g regular sugar → 10 sec / speed 10. Set aside.
3. Quickly wipe the mixing bowl so the cream can whip properly.
4. Whip the cream: Insert the butterfly whisk. Pour in cold cream → speed 3, no set time – watch until firm.
Transfer to a bowl. Remove the whisk.
5. Mix the base: Add Greek yogurt, mascarpone, vanilla, and icing sugar to the bowl → 5 sec / speed 3.
Scrape down sides and mix 1–2 sec more if needed.
6. Fold in the whipped cream gently with a spatula for a light, airy texture.
7. Assemble: Spoon the yogurt cream into 6 glasses, top with cooled fruit layer.
Chill for at least 1 hour before serving.
1. Prepare the fruit layer: Place the fruit, lemon juice, and sugar into the mixing bowl → 10 sec / speed 10.
For a thicker coulis: stir in cornstarch mixed with water, then cook → 3 min / 90 °C / speed 2.
Transfer to a bowl and let cool completely.
2. Make icing sugar (if needed): Blend 20–30 g regular sugar → 10 sec / speed 10. Set aside.
3. Quickly wipe the mixing bowl so the cream can whip properly.
4. Whip the cream: Insert the butterfly whisk. Pour in cold cream → speed 3, no set time – watch until firm.
Transfer to a bowl. Remove the whisk.
5. Mix the base: Add Greek yogurt, mascarpone, vanilla, and icing sugar to the bowl → 5 sec / speed 3.
Scrape down sides and mix 1–2 sec more if needed.
6. Fold in the whipped cream gently with a spatula for a light, airy texture.
7. Assemble: Spoon the yogurt cream into 6 glasses, top with cooled fruit layer.
Chill for at least 1 hour before serving.
