It was bound to happen…I ran out of puff approximately somewhere between here and Zurich 40,000ft in the air.
I LOVED Zurich (and Lachen and Lucerne); Switzerland is truly the most beautiful place. To come home to reality, heat, the Thermomix recipe community launch, unfinished Asian cookbook business, Christmas stuff undone, (still undone!) and this blog was pretty challenging….but without further ado, and with less than a week till C-Day, here a few ideas from my poor addled recipe-ed out brain…might take a breather after this, so to all a Merry Christmas and see you in 2011, somewhere….somehow…!(Oh and there could have been egg nog cheesecake, but my hips just couldn't take any more…next year?)
For more great Christmixing ideas, make sure you check out the Merry Christmix ebook bundle. Two amazing beautiful ebooks with great festive inspiration for your table this year and all year round, delivered right to your inbox in the time that it takes to say ‘Merry Christmix!". Celebrate in style...thank you Thermomix.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 6 egg whites
- Pinch cream of tartar
- 120 g caster sugar
- 500 g pure cream
- Generous dash of vanilla essence or vanilla bean paste
- 4 egg yolks
- 400 - 500 g ice cold milk
- Grated nutmeg
- Dash of rum (optional)
Egg Nog Fudge
- 600 g white chocolate, roughly chopped
- 1 Tin condensed milk
- 1 egg yolk
- Generous dash of vanilla bean paste
- Grated nutmeg to taste and additional for garnish
Heat empty TM bowl 2 min/50°C /speed 2.
Place egg whites, and cream of tartar into TM bowl and beat 6 min/50°C/Butterfly/speed 3/MC off. Set whites aside in large bowl. Remove Butterfly.
Place sugar into TM bowl and mill 4 sec/speed 10. Add cream and vanilla to TM bowl. Whip 15-40 sec/Butterfly/speed 4 until stiffened. Add egg yolks and whip 3 sec/speed 3.
Add mixture to beaten whites.
Add milk and fold everything together until you have an even but light consistency. Garnish with freshly grated nutmeg and add rum as desired. Serve in beautiful glasses…small ones preferably as this is extremely rich.
NOW; hold that thought.
Egg Nog Ice Cream;
I'm calling this a recipe. But I confess it was truly accidental. I froze some leftovers. YUM…so the recipe is this; take the egg nog, and freeze.
Egg Nog Fudge;
Line a square deep tin with baking paper that comes up above the rim for easy removal.
Place chocolate, milk and egg yolk into TM bowl and cook 10 min/100°C/speed 3. Scrape down if necessary and reblend for a few seconds.
Add vanilla and nutmeg and blend 1 min/speed 8. Pour into prepared tin and dust with additional nutmeg. Refrigerate until solid.
Cut into large squares, wrap in cellophane and tie with lots of ribbon.
Serve with additional freshly grated nutmeg. You'll love it.