Christmas Ice Cream Torte
I know that sounds crazy to my northern readers, but as the temperature starts to head into the 30′s (Celcius that is), our thoughts down under turn to Christmas, and ways to keep the feasting cool and casual, around the pool or water somewhere, somehow…what better conglomeration than Ice Cream and Christmas Pudding? Great in the centre of your Christmas table or really charming as individual serves, this recipe is a beauty, if I say so myself. More of a torte than a Christmas pudding, a piece d’resistance after a stunning meal, and a must to start off my Christmas ramblings for 2009. Hard to believe how fast the year has gone, but lets stay away from that topic shall we? SO with no further ado, let the cooking begin…2009 Christmas here we come!
Christmas Ice Cream Torte
NEED:
1 recipe Raspberry Coulis from Everyday Cooking for Every Family (Thermomix book)
230g butter shortbread biscuits (I recommend Walkers for the butter content.)
55g toasted blanched almonds
55g sugar
2 eggs
300g chilled cream
½ tsp rosewater (optional)
50g craisins
50g shelled pistachios
150g each pink and green Turkish delight, cubed (available at specialty stores)
DO:
Make Raspberry Coulis and cool.
Pre heat oven to 180ºC. Line the base of a 13cm spring form pan or for individual tortes, butter a muffin or friand tin and set aside.
Place shortbread biscuits and almonds into clean Thermomix bowl and mill for 10 seconds on speed 10.
Push into pan and bake for 10 minutes. Cool completely.
Place sugar into clean and dry Thermomix bowl and mill for 10 seconds on speed 10. Insert Butterfly.
Add eggs and cook for 6 minutes at 60ºC on speed 3.
Pour into separate bowl and chill.
Pour cream and rosewater into Thermoimix bowl and whip for 10-20 seconds on speed 4 until soft peaks form. Fold by spatula into chilled custard and then fold through remaining ingredients except Coulis.
Pour into base and then pour Coulis on top. Stir through with a skewer to create a marbled effect.
Freeze for 4 hours or more before serving. Garnish unmoulded torte with fresh berries, mint leaves and additional pistachios or Turkish delight pieces as desired, and dust with icing sugar.
General Tips
To assist with serving, place in fridge 20 minutes before unmoulding and slicing.
Impressive little number. Looks superb.
How does the base cut? Does it tend to crack when cutting?
Cuts well if allowed to ‘thaw’ briefly. (Having said that, make sure the butter shortbread is nice and ‘buttery’!!)
Awesome Tenina. Just had some B2B classes with a touch of Christmas. With 3 tmx’s in the extended family Christmas will be a breeze this year!! And ths will have to go on the list for sure!!
Rosewater…such a great smell. It adds another dimension to the process of dessert eating. The aromatic part is great!
MMMMmmm, sounds divine. Did I also drool over this same recipe in the 2010 Calendar?
This turned out to be absolutely beautiful. All the flavours and someone said “I keep finding a new surprise in every mouthful”. I used cherries instead of craisins. Everyone wanted a second helping. Do let the torte defrost slightly and dont be tempted to cut to early. This would make a lovely Christmas dessert on a hot summer day.
Well done Tenina.
Thank you Natalie, glad you enjoyed…making it for my family for the big day, unless another idea presents itself!
MeganJane, slightly different…the ‘healthier’ version appeared in the calendar…hahaha!
Ah, yes, I see there’s grapes instead of Turkish Delight in the Calendar version.
I’d go with the Turkish Delight, for sure!
Tenina – the springform pan may be 23cm – a misprint? Cookie1 has pointed out in the calendar that it says 13cm too.
13cm will give you a deeper cake, which looks prettier than a larger circumference. I am doing it today (as it would happen) in a 23cm, but I am doubling the recipe!
I decided to make this today to eat tomorrow; firstly i have never made a custard with only eggs and sugar – it didn’t cook into a custard just yellow foam and a very liquidy goo underneath – cooled then added some cream and cooked again. Still not a custard – cooled again then proceeded with the rest of the instructions. It leaked out of my tin and I have a very messy freezer. Wrapped it all in clingfilm and hope that it will freeze. Are craisins cranberries or crimson raisins? I just used both because I didn’t know what a craisin is.
Just glad I didn’t make it for Christmas day!! Hope it tastes good tomorrow.
HI Shayla,
Hope it tasted ok after all that drama! Yes craisins are dried cranberries, so not sure if they are the same as crimson raisins in SA or not! The initial custard does separate a little as it cools, no need to add anything else. Once the whipped cream is folded through, it should be quite thick as it goes into the cooked biscuit base and should not have leaked, so not sure what went wrong…let me know how it turned out
Tenina, the torte tasted very good but all the turkish delight etc fell to the bottom and it was very gooey. Next time I make this I shall make the ice cream in the same way as the salted maple caramel then after the first freeze and blitz will fold in other ingredients – think it will be better that way. We also didn’t put in the coulis because of the leaking tin but had it on top. Will definitely make again. I had also doubled the filling recipe as I was using a 21cm tin.
As Thermomixer said I made this in a 23cm tin. We loved it and have made another for guests this weekend. I was surprised at the base but it tasted lovely. A lovely cool recipe Tenina. Thanks
Thanks again Cookie1, love to hear from you…made my new years eve! Have a happy one BTW!