Thermomix: Frozen Fruit Sorbet

If you’ve been following Beyond Our Sky for a long time, then you’ve probably seen this recipe before. This was actually one of the first blog posts I did, in June 2016 (see here), when I used to photograph outside with a blue background instead of a white one. I decided to do an updated blog post due to its recent, increased popularity.IMG_2345-16.jpgIt’s been a while since I last posted but a lot has happened between now and then, including the finishing of grade 12. Since this is a shorter blog post, I will go into more detail about it later.IMG_2349-9So that’s it from me today. This recipe is perfect for the summer, as it is very refreshing and creamy. Unfortunately, it only works if you have a Thermomix but in the past I have posted this mango sorbet recipe which uses an ice cream machine instead. I hope you enjoy!


Frozen Fruit Sorbet

Makes approximately 1L of sorbet. 

  • 500g seasonal fruit of choice (e.g. raspberries, blueberries, strawberries, bananas, mangoes, peaches) frozen.
  • *80g caster sugar (see notes)
  • 1 egg white
  1. Place sugar into mixing bowl and mill 10sec/speed 9.
  2. Add fruit and chop 10sec/speed 8. Scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Transfer mixture into another bowl.
  3. Insert butterfly whisk. Return mixture to Thermomix and add egg white.
    Mix 30-40sec/speed 3 or until a smooth and soft consistency is achieved.
  4. Serve immediately or place into the freezer in a freezable container to store.

If you’re using a sweeter fruit such as blueberries – reduce the sugar to 60g. If you’re using a more tart fruit such as raspberries – 80g of sugar is enough.



Coffee Ice Cream

Welcome to 2018! I know it’s a little late, but my family and I have been busy travelling. I’m very excited to share this ice cream recipe with you, although it may not be summer where you are. 33.jpgThis is based of David Lebovitz’s vanilla ice cream recipe, but instead the milk mixture is infused with instant coffee.  You can of course adjust the strength to your liking. This is what I love about ice cream; you start with a base recipe and simply go from there in order to create whatever flavours are desired. 60On the flip side, the thing I dislike about ice cream is the  photography. The combination of Brisbane heat and a frozen dessert is never a good idea, as it always creates a melting mess. It is very stressful to shoot. finalv4.jpgI served mine in chocolate dipped cones that were sprinkled with roasted hazelnuts from our trip in Tasmania. This is optional of course. On our holiday, we went on this big tasting trail, trying things like berries (a lot of berries!), salmon, hazelnut, cheese, ice cream. 32So I had to make something that was inspired by our travels. These new blue and white ceramics are also from the Salamanca Markets! It was a great trip, and we literally had a kilo of cherries everyday they that good. The best I’ve ever had by far. IMG_2280I’ve got an exciting project coming up soon hopefully. Maybe a YouTube video as well about 2017 if I get to it. School is in one and a half weeks so I actually have to start getting ready. I can’t put it off any longer! I hope you’ve all had a great Christmas and New Years, maybe even written some resolutions. I have to admit that that’s no something I usually do unfortunately. 59But I am excited for what this year has to bring. If you thought I didn’t post much last year, it’s going to reduce even further in 2018 since it’s grade 12 and everything. Please enjoy this recipe, the ice cream is super creamy and definitely worth making!


Coffee Ice Cream

Inspired by David Lebovitz.

  • 1 1/2 cup (325ml) whole milk
  • A pinch of salt
  • 3/4 cup (150g) sugar
  • 3 1/2 tbls instant coffee
  • 1 1/2 cups (325ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  1. Combine the milk, salt, sugar, instant coffee and 1 cup of cream in a saucepan. Bring to a simmer. Cover, remove from heat, and infuse for 30 minutes.
  2. To make the ice cream, set up an ice bath by placing a 2L bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour. This is called tempering, which is done to ensure the eggs do not scramble. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you run your finger down it, the line should remain divided.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions (mine takes about 30 minutes).
  7. Freeze for about 4 hours before serving. Keeps approximately 2 weeks in the freezer.


Vegan Chocolate Popsicles (Dairy-free, Gluten-free)

I know my last post was back in July, but another busy term is finally over and the blog is now updated. There are some pretty major things that have happened over the past few weeks. Surreal, really, is the best way to describe it. So I am very excited to share this news with you, as well as the recipe for these dairy-free chocolate popsicles. They are rich, chocolatey, fudgy and simply delicious. 10.jpgOne of my favourite brands, Daniel Wellington, asked to collaborate with me!! I freaked out when I saw the email. Basically, they wanted me to create a video, for their Snapchat story, on how to make some kind of colourful drink. At first I made a unicorn milkshake, but I wasn’t too happy with how it turned out. In the end, I created this pink ombre vegan smoothie. 1-3.jpgI emailed them the video a couple days ago, and they said that it is being sent off to the editors and will take a few weeks to finish the final cut. So you’ll probably see a picture of the smoothie when I announce the collaboration on Instagram. 1-10.jpgTo be honest, it may not seem like a big deal, but for me – it just made everything seem complete. It’s honestly indescribable. Some people may see it as an opportunity to get a free watch and gain more followers, and I’ve come to realise that the reason why I blog is not for the numbers/followers. 3.jpgI am very grateful for this chance and also all of you, whoever is reading this, because sharing content and doing what I love makes me feel less alone and gives me have a purpose. Beyond Our Sky has always been a place that allows me to be myself.  762.jpgThe other major thing is that a small Australian company asked me to help them grow their Instagram account. Again, I am extremely grateful for the opportunity and surprised that people like my work. I  always say – you can do good, but you can always do better. So I am always striving to improve my work for you guys. 21.jpgAnyway, the past few months have been really difficult, health-wise, for me. And receiving these emails from these brands made me feel somewhat better. I always like to reflect on my journey, and I wouldn’t be here without every single one of you who have impacted my life in a positive way. So much love, thank you!15.jpgSo that was basically my life update. About this shoot, let’s say it was frantic. I almost dropped my camera when setting up the tripod for this stop-motion I posted on Instagram. Then the camera was only on one bar of battery and flashing. The popsicles were melting, almonds and chocolate were literally everywhere. FullSizeRender2.jpgThe photos actually tick all the boxes, in terms of food styling in my opinion. It has texture, chaos, contract and is definitely some of my favourite work. These pictures were inspired by Ashley, from Gather and Feast. She is absolutely amazing, definitely one of my favourite bloggers. And that concludes this post. I hope you all have a great week and please enjoy the recipe. These popsicles taste fine on their own, the extra melted chocolate and chopped almonds is completely optional.


Vegan Chocolate Popsicles (Dairy-free, Gluten-free)

This recipe was originally from Martha Strewart’s Fudge Bars. I simply made some changes to make it dairy-free. So I substituted the cream for coconut milk, and milk for soy milk. 

  • 2 teaspoons cornstarch
  • 1 1/2 cups plant based milk (e.g. soy, almond, or whatever you prefer)
  • 1 1/3 cups coconut milk
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • 50g dairy-free dark chocolate
  • 1 teaspoon coconut oil
  • 1/4 cup roasted almonds, roughly chopped
  1. In a medium saucepan, whisk together cornstarch and 2 tablespoons plant based milk until smooth; whisk in remaining milk, coconut milk, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute until thickened slightly.
  2. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into 10 3-ounce ice-pop moulds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run moulds under hot water to release popsicles.
  3. To decorate: melt together chocolate and coconut oil (either in a double-boiler or microwave). Drizzle this over the popsicles and sprinkle with chopped almonds.
  4. Freeze for a few hours until firm and then they are ready to serve (can be kept in the freezer for 3-4 weeks).