Ingredients
Crumb Crust
- 250 grams plain sweet biscuits, Arrowroot
- 130 grams Butter, room temp
- 425 gram apricot nectar
- 10 grams gelatine
- 125 grams caster sugar
- 300 grams Pouring Cream
- 20 grams lemon juice
- 375 grams cream cheese (room temperature)
- 20 grams arrowroot flour
- 20 grams caster sugar
- 2 teaspoons rum or brandy
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I'm cooking this todayRecipe's preparation
Crumb biscuits finely, 5 seconds speed 7. set aside
Melt butter, 2 minutes heat 50 speed 2
Add Crumbs, mix 2 -3 seconds.
Press mixture in base of paper lined slice tin (37 x 25 cm approx)
Refrigerate.
Measure 130 ml apricot nectar in TM bowl, add gelatine into nectar, heat 3 minutes 50 degrees speed 1. Set aside. No need to wash bowl. Add Cream cheese, lemon juice, sugar, cream, mix 4 seconds speed 4. Return gelatine/nectar mixture to T/M bowl mix 2 - 3 seconds. Pour over crumb base. Refrigerate.
In a clean T/M bowl mix arrowroot, sugar and reserved apricot nectar, mix 2 - 3 seconds. Cook 6 minutes 60 degrees speed 3. Cool slightly then add rum/brandy, mix 1 - 2 seconds. Pour over Cream Cheese mixture. Refrigerate.
Cut into squares to serve..
Crumb Crust, Filling and topping
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Epic fail for me. The cream cheese filling tasted lovely (even though I only added 20g caster sugar - not having seen that there were TWO entries for sugar).
The topping, however, remained totally runny. I omitted the alcohol, but can't see that that would have affected the setting of the top sauce.
I wondered if the thickener should have gone in the cream cheese and the gelatin should have been in the sauce.
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