AKA Thermomix.   Along with my pressure cooker this is one of the most valued appliances in my kitchen.   The thermomix is a machine that emulsifies and cooks at the same time.    It’s a common fixture in European home and restaurant kitchens.  Made by the international, German headquartered company Vorwerk, their website credits the thermomix origins to France in 1970 where it was developed to cook and blend soup.  Since then there have been several generations of the machine; today it is sold all over the world.

The Thermomix is not inexpensive, but it is a hard worker.  At Petraia it does the work of one person in our kitchen and there is almost always a line up to use it. With its space saving blender sized footprint it replaces a robot coupe, a blender, an ice cream maker,  a juicer and sometimes my stand mixer. It has a scale and a steamer attachment I’ve never used.  In minutes we make sauces like mayonnaise, lemon curd, crème anglaise, bechamel, fonduta, hollandaise and béarnaise.  In my cooking classes I have introduced many students to this machine Italians affectionately call the Bimby.  Some of them are now Thermomix owners, so I have decided to write the odd post about how I use mine.  I am a fan of this appliance,  but I am not paid or endorsed in any way by Vorwerk.

 

 

Thermomix Honey Zabaione

 

 

Serve this custard warm or cold for dessert or use it as a sauce for a baked apple or a slice of warm fruit tart.

 

3 egg yolks

50 grams honey

50 grams mead  (or other sweet wine)

20 grams dry white wine

 

Insert the butterfly whisk into the machine and add all the ingredients.     Cook for 6 minutes, 70º, velocity 3.

 

Other Ideas:   We freeze zabaione in small semi circular silicone molds and use these to garnish plated desserts.  We also dip these frozen zabaione mouthfuls in tempered chocolate to make petit fours.

Variation:

to Make Crema Zabaione.  Fold 1 cup of heavy cream whipped to soft peaks into the chilled Zabaione.