Ingredients
Crumb Base
- 120 grams sweet biscuits of your choice
- 50 grams Butter
Filling
- 1 tablespoon gelatine
- 60 grams cold water
- 60 grams Boiling water
- 90 grams dark chocolate (I use Old Gold)
- 500 grams cream cheese
- 200 grams caster sugar
- 1/2 teaspoon peppermint essence (if making choc-mint flavour)
- 1.5 teaspoons vanilla essence
- 375ml can chilled evaporated milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh biscuits into
"Closed lid" (break in half as you weigh if you wish).To make biscuit crumbs, blend them for around 4-8 seconds on speed 6-7 (depends on the type of biscuits you are dealing with)!
Set aside in a bowl while you melt the butter.
Weigh butter into
"Closed lid" and melt 1 min, 60 degrees, sp 2, or until fully melted.Add biscuit crumbs back into
"Closed lid" and incorporate with the melted butter for around 5 sec on speed 4.Press mixture into the bottom and up the sides of a greased and lined 20cm spring form pan (or a lamington tray will do the trick)!
*Sometimes I press the mix with my fingers if in a rush, but if you have time, I do recommend placing a sheet of baking paper on top of the crumb and use your tm31 measuring cup (or otherwise a flat bottomed small glass), to compact the biscuit base is a good idea!
Place a heat proof bowl or pyrex jug on TM Lid and select the scales button.
Weigh in cold water and then add the gelatine and soak for a few minutes.
Weigh boiling water into the gelatine and water mixture, and gently stir with a spoon or fork until gelatine is fully dissolved. Set gelatine liquid aside while you begin the cream cheese mixture.
Weigh in chocolate pieces into
"Closed lid" and grate for 5 sec, speed 7, then melt for 2 min, 50 degrees, speed 3.Add the cream cheese, sugar and essence/s to TM Bowl, then mix for 15 sec on speed 4 or until the mixture is smooth then add gelatine mixture and continue to mix through for another 5 sec on speed 4. Remove the mixture into a bowl and refrigerate until the point of setting.
Return mixture to
"Closed lid" . Add butterfly attachment and continue beating on speed 3-4, while gradually pouring in the chilled evaporated milk through the hole in the lid - keep beating the mixture until it is thick and has doubled in volume.Pour the mixture onto the crumb crust and chill for at least 2 hours before serving.
Decorate if desired with chocolate curls, whipped cream or crumble a Twirl or Aero bar, though it is decorated in the image shown, I think it's fine left as is! This was my most requested childhood dessert and we never worried about decorating it. - I hope you enjoy!
Crumb Base
Filling
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.
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