Weiss Bar plated dessert
Move over Weiss Bars...we got one better!
Summertime in Australia is very much based around the beach, BBQ's and ice cream. This recipe is a little above average when it comes to your beach ice cream, and should be saved for a special occasion dinner party. But it has all the elements of one of our faves, the Mango Vanilla Weiss bar.
I had this in Perth at a beachside cafe, which was a lovely surprise, as I thought I had ordered some ice cream. Then this arrived. So of course I went into recipe developer mode and as we were shooting 'copies' of favourite Aussie snacks the week following, I went to work.
I think you will love it. It was certainly a big hit with my fam! Enjoy!
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Vanilla Honey Layers
- 50 Grams Honey BUY
- 1x 395 Tin condensed milk
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Milliliters cream
- 3 Teaspoons Vanilla Bean Paste BUY
- 1 large mango, peeled and pitted
- 1 Limes juice only
- 50 Grams Honey BUY
- 100 Grams Raw Caster Sugar BUY
- 60 Grams Shelled Pistachios
- Pinches Pink Salt Flakes BUY
- 1-2 fresh mangos, peeled and cubed
- Fresh Mint leaves to garnish
- edible flowers to garnish
Line a loaf tin with either silicone mat or a several pieces of cling film for easy removal. Place into the freezer.
To make the vanilla layer, place the honey, condensed milk, and EVOO into the Thermomix bowl and blend 20 sec/speed 8. Scrape down the lid and sides of bowl.
At this point you can either insert the Butterfly or get your ice cream churner ready. If using the churner; Add cream and vanilla to the Thermomix bowl and blend 7 sec/speed 7.
Scrape into ice cream churner and freeze. Spread half of this mixture into the prepared tin and return to the freezer. Place the rest of the mixture into the freezer in a container until you are ready to use.
If not using a churner, insert the Butterfly and add the cream and vanilla to the Thermomix bowl. Whip 20-40 sec/Butterfly/speed 4 until holding soft peaks. Spread half of this mixture into the prepared tin and return to the freezer. Place the rest of the mixture into the freezer in a container until you are ready to use. Remove butterfly.
Without cleaning the Thermomix bowl, add all the mango layer ingredients and blend 20 sec/speed 10. Scrape down lid and sides of bowl and repeat.
When the first layer has frozen enough that the mango won't sink in (about 30 minutes or less if you used a churner) spread the mango layer on top and tap the tin to level. Return to the freezer for an hour.
Spread the remaining vanilla layer on top and again tap to level. Freezer overnight if possible.
You can make the praline well in advance and keep in an airtight container.
Place the sugar into a clean flat frying pan and onto a medium low heat until the sugar starts to melt. Do not stir, though an occasional toss of the pan is ok.
Lay the nuts and salt across a Silpat mat on a flat surface.
Once the sugar has completely melted, use a spatula to stir to make sure all the granules are combined. The sugar should smell a little burned and be a dark colour. Quickly pour this over the nuts and salt and allow to set completely. When it is cold, break ti up with a rolling pin, crushing it slightly to create a crumb. Store until use.
To serve, remove the ice cream from the tin and slice into equal sizes slices.
Spread a little bit of the pistachio crumb across each plate, laying the ice cream slice on top. Garnish with plenty of fresh mango, mint leaves and flowers. Serve immediately.
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