Ingredients
Pastry
- 1 quantity almond pastry, See P 130 EDC - use ginger
Filling
- 50 grams crystalised ginger
- Zest of 3 oranges
- 60 grams sugar
- 200 grams Thichened Cream
- 500 grams Philadelphia cream cheese
- 2 tablespoons Orange Licqueur
- candied orange peel, Optional for decoration
- Crystalised Violets, Optional for decoration
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Make pastry according to directions in EDC using one teaspoon of ginger.
2. Set pastry aside in fridge before rolling out and placing in pie dish.
3. Bake blind according to instructions in EDC.
4. Allow to cool before adding filling.
1. Mill ginger, orange zest and sugar for 7 seconds on speed 7.
2. Add all remaining ingredients and mix for 20 seconds on speed 7 until combined.
3. Place filling into cooled pastry crust.
4. Refrigerate until set.
5. Decorate with candied orage peel and/or crystalised ginger if desired.
Pastry
Filling
Tip
You might like to use crystalised violets to decorate. These are quite easy to make. Pick some fresh violets and brush with egg white, then roll in purple dyed castor sugar. Allow to dry out and use as required. These are edible and look spectacular.
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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