- TM 31
Ingredients
Chilli cherry ripe
- 500 g dark chocolate (70% cocoa), broken into pieces
- 130 g dried sour cherries or dried sweet cherries
- 40 g Desiccated Coconut
- 2 tsp chilli flakes
Cherry sorbet
- butter or oil, for greasing
- 50 g caster sugar
- 500 g jarred pitted black cherries, drained, frozen in a single layer (see Tips)
- 1 egg white
Coconut gelato
- 100 g caster sugar
- 400 g coconut milk, frozen into ice cube trays (see Tips)
- 200 g double cream
- ½ tsp Vanilla Bean Paste
- 1 pinch salt
- 1-2 pinches Dried Chilli Flakes (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a baking tray with baking paper and set aside. Place chocolate into mixing bowl and chop 5 sec/speed 8, then heat 8 min/50°C/speed 2, stopping to scrape down sides of mixing bowl with spatula as necessary to ensure all chocolate is melted. Stir 1 min/speed 1, or until temperature drops to 37°C.
Add dried cherries, desiccated coconut and chilli flakes and combine 30 sec/speed 2 (dark chocolate sets quickly, so it's important to add ingredients before the mixture hardens). Immediately pour mixture onto lined baking tray and spread using spatula. Place into refrigerator and allow to set (approx. 2 hours). Clean and dry mixing bowl.
Once chocolate mixture is set, place 100 g into mixing bowl and chop 3-5 sec/speed 6, or until broken into small pieces. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Grease and line a square slice tin (20 cm) or 2 small loaf tins (18 x 8 x 8 cm) and set aside.
Place sugar into mixing bowl and mill 10 sec/speed 9.
Add frozen cherries and chop 20 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Insert butterfly whisk. Add egg white and mix 40 sec/speed 3, or until soft and fluffy. Remove butterfly whisk.
Pour mixture into lined slice tin or loaf tins and place into freezer while making coconut gelato. Clean and dry mixing bowl.
Place sugar into mixing bowl and mill 10 sec/speed 9.
Add all remaining ingredients, except chilli flakes, and blend 1-2 min/speed 8, until smooth and creamy.
Remove cherry sorbet from freezer. Transfer coconut gelato into tin with cherry sorbet and swirl together using spatula. Sprinkle with reserved Chilli cherry ripe pieces and chilli flakes (optional), then place back into freezer and allow to set (approx. 2-3 hours). Remove from freezer and stand for 5 minutes before serving.
Chilli Cherry Ripe
Cherry Sorbet
Coconut gelato
Tip
· Freeze pitted black cherries in a single layer (place into a large snap lock bag) for at least 4 hours or overnight.
· Freeze coconut milk in ice cube trays for 4 hours or overnight.
· When in season, you can also use fresh cherries (pitted, then frozen in a single layer for at least 4 hours or overnight) or frozen, pitted cherries.
· Store leftover Chilli cherry ripe in the refrigerator or freezer until ready to use.
The Chilli cherry ripe recipe was originally published in In The Mix 2 by Dani Valent.
Click here to find out more or purchase your copy of this cookbook.
Thermomix Model
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Recipe is created forTM 31
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Comments
Loved this, easy, smooth with good flavour and not too rich. Made into a bunch shape and served on a hot night after a BBQ.neill do again and possibly cheat with store chocolate to make it even simpler.😋
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This was my Australia Day dessert...and it was demolished in an instant! Soooo delicious.
And pretty easy to make.
A few tweaks that I made:
I didn't have dried cherries so used 100g of glace cherries and 30g dried cranberries. The sweet/sour worked well.
I didn't add the chilli to the gelato as I can't handle too much heat. The chilli in the chocolate was perfect for me.
Next time I'd allow a longer freezing time after making the gelato as it was still quite soft.
Here the pic of mine:
https://www.facebook.com/thermoliciousmoments?ref=bookmarks#!/thermoliciousmoments/photos/pcb.1538365369781699/1538364959781740/?type=1&theater
Hi Dhishon. This recipe has been created for TM31.
Thermomix Head Office
Hi anneholly. You can see which model a Recipe Community recipe is for on the left hand side of each recipe. This one is for TM31 but could also be created in TM5 using the exact same method.
Thermomix Head Office
Why not just make 1/4 of the Cherry Ripe recipe so there is not so much left over?
Hi R and B,
The remaining Chilli Cherry Ripe can be consumed as a sweet treat on its own.
Hi anneholly, mclardir and Dhison,
This recipe can be prepared in both TM5 and TM31! We have amended the details of the recipe.
Thermomix Head Office
I would also like this recipe for the TM31.
What happens to the remaining Chilli Cherry Ripe after you mill 100gms of it?
is there a step missing?
Yes, that's what I'd like to know too. Having missed out on TM5 by 3 days, I decided not to worry as I was promised same aftercare. So it would be nice to have both versions of the recipe mailed out, so we can all get excited about the sensational new ice cream flavour....
So how do we do this in the TM31?