You are going to be shocked, surprised, perhaps even disappointed…but this is not a Thermo recipe. I was hired recently by Lakeside Joondalup Shopping Centre in Perth to write some recipes for their Spring Fresh Food Promotion. This is one of them. I am not going to lie. I tried the recipe without the use of a Thermo, just to be sure it could be done. But then, when prepping the food for the shoot, I used Thermo. Easy. Clean. No stress. But should you be without a thermomix of any description…rest assured you can do this. The lovely pics are from Brook at Dezire Studios, who by the way, takes all my family pics. He is amazing. Do yourself a favour and book him for birthdays, weddings, bar mitzvahs, anything. I am happy to say, Joondalup were happy and now I am working on Summer recipes for them, again, without the benefit of a Thermomix. (Oh the mess!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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!
- 290 Grams packet of butter shortbread biscuits
- 2 Tablespoons macadamias
- 1/4 Cup Butter melted BUY
- 1 x 395 Gram tin of condensed milk
- 500 Grams cream cheese, cubed
- 1 Teaspoon vanilla bean paste
- 4 Tablespoons fresh orange juice
- 1 orange, zest, finely grated
- 2 Teaspoons gelatin granules
- 1/4 Cup hot water
- 1 - 2 mangoes, sliced
- Freshly whipped cream to serve
Crush biscuits and chop macadamias.
Stir butter through to combine.
Press into the base of a 20cm spring form tin and refrigerate.
Place milk, cream cheese, vanilla, juice and zest into a large mixing bowl and using a hand beater, whip together until well blended and fluffy.
Dissolve gelatin in the hot water.
Add gelatin mixture and whip until well combined in mixture.
Pour into prepared base.
Cover and allow to set in fridge for at least 24 hours before garnishing with freshly sliced mango and whipped cream to serve.