I know that sounds crazy to my northern readers, but as the temperature starts to head into the 30's (Celsius 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. Hard to believe how fast the year has gone, but let's stay away from that topic shall we? 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 and it is cheaper than ever!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
Christmas Ice Cream Torte
- 1 Batch Raspberry Coulis Recipe
- 230 Grams Butter Shortbread Recipe
- 55 Grams almonds toasted and blanched BUY
- 55 Grams raw caster sugar BUY
- 2 eggs
- 300 Grams chilled cream
- 1/2 Teaspoon rosewater (optional)
- 50 Grams dried cranberries (craisins)
- 50 Grams shelled pistachios
- 150 Grams pink turkish delight, cubed (available at specialty stores)
- 150 Grams green turkish delight, cubed (available at specialty stores)
Do
- 1
Make Raspberry Coulis and cool.
- 2
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.
- 3
Place shortbread biscuits and almonds into clean Thermomix bowl and mill 10 sec/speed 10.
- 4
Push into pan and bake for 10 minutes. Cool completely.
- 5
Place sugar into clean and dry Thermomix bowl and mill 10 sec/speed 10.
- 6
Add eggs and cook 6 min/60ºC/Butterfly/speed 3.
- 7
Pour into separate bowl and chill.
- 8
Pour cream and rosewater into Thermomix 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.
- 9
Pour into base and then pour Coulis on top. Stir through with a skewer to create a marbled effect.
- 10
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.
- 11
To assist with serving, place in fridge 20 minutes before unmoulding and slicing.
