Christmas Turkish Delight Frozen Torte!
A Christmas Ice Cream Torte or as I like to think, an Elsa Torte. It's fit for Disney Princess consumption. This graces the cover of For Foods Sake!
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! This dessert is fit for royalty - it makes me think of Frozen the movies, an Elsa frozen torte - perfect for a princess.
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Need
-
Christmas Ice Cream Torte
- 1 Batch Raspberry Coulis Recipe
- 230 Grams Butter Shortbread Recipe
- 55 Grams almonds toasted and blanched
- 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
