Ingredients
- 250 g mixed dried fruit
- 2 tbsp Drambuie
- 2 tbsp Port
- 4 eggs, seperated
- 2 tbsp caster sugar
- 550 g cream
- 200 g chocolate
- 2 tsp vanilla essence
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make up 2 cups from the following fruits or any dried fruit you may prefer:
Red and green glace cherries, dried apricots, crystallised ginger (chopped into small pieces) raisins, cranberries etc. Place in Thermomix for 2 sec/ speed 5. Repeat if fruit not small enough – I like mine fairly fine but with still a bit of texture to them, so I give them another 2 seconds.
Describe the preparation steps of your recipe
Soak the fruit in 2 tbsps each of Drambuie (or Grand Marnier) and Sherry (or Port).
Do not soak in all 4 – select one from each choice.
Mix well and marinate for at least 4 hours
Rinse out Thermomix.
Insert butterfly whisk and 4 egg whites. Whip 4/mins speed 3.5 or until soft peaks form.
Add 2 Tbs castor sugar and beat until stiff.
Set aside.
Insert butterfly whisk. Place 300mls of cream into mixing bowl and whip speed 3. Don’t set any time, but watch carefully to avoid over-whipping until desired stiffness is achieve.
Set aside.
In the mixing bowl place 200gms of chocolate, broken up. (I use a combination of Dairy Milk and Old Gold with a higher Cocoa content.)
Turbo for 2 seconds. Repeat if necessary.
Add 250mls of cream and heat 2min/50°/speed 3.
Once smooth and combined add:
4 reserved egg yolks
2tsps of vanilla essence.
Once it is well mixed, add the fruit mixture.
Add reserve whipped cream, and stir gently until combined.
Freeze.
Christmas Ice-cream
Tip
Soak fruit overnight.
Place additional chocolate in the fridge. Once cool place in mixing bowl and mill until a fine consistency is achieved. Add this after all stages are complete and stir through gently to give an additional texture
Add additional choc bits once whipped cream is combined – gives an extra crunch, and really, can you have too much chocolate?
Enjoy.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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