Mothers Day ‘Mess’

 

I wanted to make a special Mother’s Day lunch for my extra special mother, and when I saw a recipe for a ‘Muddled Mother’s Day Mess’ (think ‘Eton Mess’, kind of like a trifle) on the Thermomix Recipe Community, I knew I just had to make it for dessert! The only problem was that if I made a dessert full of cream and sugar, I wouldn’t be able to have any… So I decided to ‘tweak’ the recipe to make it gluten free, dairy free and naturally sweetened. I hope mum doesn’t mind – but just in case she does, I’ve also made her a Flourless Chocolate Espresso Cake!

I just want to say a quick word about my mum – she is the most amazing cook, and taught us from a very young age to experiment in the kitchen, and never minded the messes we made or the fact that half the things we ‘invented’ were quite inedible. It’s funny, when I was a kid I’d get quite annoyed with mum wanting to ‘tweak’ recipes to use what she had in the fridge or cupboard – I just wanted to follow the recipe exactly as it was written! Well, mum, thanks for all that early training in ‘tweaking’ – it’s come in really handy!! And I’ve made a lovely ‘Mess’ just for you… (I’ve always been good at making messes, right mum? lol)

 

Here’s my version:

1. First make a Sponge Cake. 

I used this recipe for a Gluten Free Almond Sponge Cake. It’s actually even grain free if you use arrowroot or tapioca starch instead of the cornstarch! I halve the sugar and use Rapadura, and add a little green stevia powder. If you can’t have nuts, make a plain gluten free cake like this one. Cool the cake, then slice into cubes.

While the cake is cooking, make the other layers.

Passionfruit Cashew Cream

2014-07-15 00:50:34

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Ingredients

1. 150g raw cashews
2. 200g water
3. dash of pure maple syrup or raw honey
4. 1 tsp vanilla extract
5. the pulp of 4 passionfruit

Instructions

1. Blend cashews, water, maple syrup or honeyand vanilla extract in the Thermomix for 1 minute on speed 9.
2. Stir in pulp of passion fruit.
3. Remove to a bowl and refrigerate. (It will thicken as it cools.)

Quirky Cooking https://quirkycooking.com.au/

Raspberry Coulis

2014-07-15 00:53:03

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Ingredients

1. 200g raspberries
2. 100g Rapadura
3. juice of 1/2 a lemon

Instructions

1. Weigh ingredients into Thermomix bowl.
2. Cook at 90 degrees, 6 minutes, speed 4.
3. Pour into a strainer over a bowl to remove seeds, then refrigerate.

Quirky Cooking https://quirkycooking.com.au/

Lemon/Lime Butter

2014-07-15 00:56:12

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Ingredients

1. 60g Rapadura
2. 1/4 tsp green stevia powder
3. juice of 1 lemon or 2 limes
4. 80g coconut oil
5. 2 eggs

Instructions

1. Grind rapadura for 30 seconds on speed 9.
2. Scrape down sides with spatula, insert butterfly, and add stevia powder, juice of lemon or lime, coconut oil and 2 eggs.
3. Cook for 8 minutes, 80 degrees, speed 3. The lemon butter should be thick enough to coat the back of a spoon.

Quirky Cooking https://quirkycooking.com.au/

To Assemble: 

Place a third of the cubes of sponge cake into large glass serving bowl, or several individual glasses. Drizzle with a little coulis. Dollop with some Lime Butter and Passionfruit Cream. Repeat layering a couple more times, until all ingredients are used, ending with cream. (Swirl a little of the coulis through the cream on top with a skewer.) Garnish with raspberries. Serve cold.