Alain Roux, Chef Patron of The Waterside Inn, 3 Michelin stars, has three Thermomix TM31’s in his new restaurant kitchen and one at the Cookery School. They are used all day in both the main kitchen and pastry section. Alain says this recipe showcases the perfectly smooth blending and very gentle steaming that are possible with Thermomix. The sauce cooks in the Thermomix bowl below, while the timbales steam in the Varoma steamer above. Steaming at 90°C produces a delicate mousse with the texture of a set cream and the sauce has beautiful clean flavours because it is not allowed to boil.