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.
This is the cover pic recipe from my first published cookbook, For Food's Sake. If you don't have it yet, you should go and get it. It was my passion project and I still love this cookbook. It is full of great pictures and recipes.
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Christmas Ice Cream Torte
- 1 Batch raspberry coulis Raspberry Coulis
- 230 g butter shortbread biscuits (I recommend Walkers for the butter content.)
- 55 g almonds, toasted and blanched
- 55 g golden caster sugar
- 2 eggs
- 300 g chilled cream
- 1/2 tsp rosewater (optional)
- 50 g craisins
- 50 g shelled pistachios
- 150 g pink turkish delight, cubed (available at specialty stores)
- 150 g green turkish delight, cubed (available at specialty stores)
Make Raspberry Coulis and cool.
Pre heat oven to fan forced 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 TM bowl and mill 10 sec/speed 10.
Push into pan and bake for 10 minutes. Cool completely.
Place sugar into clean and dry TM bowl and mill 10 sec/speed 10.
Add eggs and cook 6 min/60ºC/Butterfly/speed 3.
Pour into separate bowl and chill.
Pour cream and rosewater into TM bowl and whip 10-20 sec/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.
To assist with serving, place in fridge 20 minutes before unmoulding and slicing.