Thursday, 11 August 2011

Homemade Frozen Raspberry and Cream Weiss Bars

I made some Frozen Raspberry and cream Weiss - type bars on Tuesday. So easy and because it has berries, I reckon they must be healthy too!!! haha. The original recipe is for Mango Weiss bars. (My hubby does not like mangoes, hence the raspberry ones I made!!) If you google they are on a few different sites. The one I have is from which was adapted for the Thermomix from, but I adapted it again into Raspberry and cream ones.

This is how much it made.

I was very pleased it stayed as separate layers.

You can cut it into any size bars you like. YUM

Hope you enjoy this recipe as much as we do!!!

My Recipe:
Frozen Raspberry and Cream Bars
1 1/4 cups (260g) sugar
1 1/4 (300g) water
750 - 800g frozen Raspberries, thawed
600ml pure cream

Line a baking tray (20 x 30 cm and 5cm deep)with foil/baking paper.
Mill sugar on speed 10 for 8 secs. Add the water and cook at 70 degrees for 7 mins. Cool. Still slightly warm is okay.
Add Raspberries and turn speed dial slowly to speed 9 for 15 - 20 secs to puree. Put a strainer over a bowl and strain raspberry mixture to remove seeds. You might have to do this in batches. Squeeze raspberries against strainer to get all the juice. Discard seeds.
In another bowl Combine 2 cups of the raspberry mixture with the 600ml of pure cream. Pour this mixture into your foil/baking paper lined tray. Place in the freezer and freeze till firm. Its good to have it slightly sticky so the layers will stick together. Then pour on the remaining raspberry mixture and freeze until firm or over night.
Cut into slices, wrap in foil and store in freezer. Enjoy.

Original recipe:
1 1/4 cups (260g) sugar
1 1/4 cups (300g) water
3 x 425g cans sliced mangos (Someone said they used 700g fresh)
1 Tablespoon lemon juice
1 x 300ml thickened cream (I really don't think this is enough as it makes a very thin cream layer)

Line 2, 20 x 30cm lamington trays with foil or use silicon muffin trays.
Mill the sugar on speed 8 for 10 secs. Add the water and cook at 60 degrees for 5 mins to dissolve sugar.
Cool to room temperature.
Add mangoes and lemon juice and turn speed dial slowly to 9 to puree. Allow to puree for 3 secs on 9 to ensure smooth consistency.
In a bowl combine 2 cups mango mixture with the cream.
Pour this mixture into silicon muffin pans or lamington trays and freeze until firm.
Pour remaining mango mixture over frozen mango/cream mixture and freeze for several hours or until firm. Cut into slices or remove from silicon muffin trays and store in freezer.