Ingredients
Risolo
- 1 portion BCB rice pudding
- 2 sheets gelatine squares
- 2 level tablespoons Boiling water
Cherry sauce
- 60 grams raw sugar
- 60 grams water
- 25 grams orange juice
- 10 grams orange zest
- 5 grams lemon juice
- 30 grams cornflour
- 250 grams Pitted Fresh Cherries
liquorice shards
- 150 grams raw sugar
- 10 grams hard plain black licorice
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
If you have the BCB chip follow the steps to make the rice pudding.
When it has finished allow to cool in the bowl while you soak the gelatine sheets in the boiling water.
Once cooled below 60 degrees turn to speed 6 for 40 seconds
Put gelatine sheet and water mixture into mixture and turn to speed 6 for 20 seconds
Set aside in piping bag
If possible put orange zest in the freezer for as long as possible.
Mill orange zest 20 seconds speed 10
Add cherries and turbo twice for 0,5 secs
Add all other ingredients
Cook at 100 degrees speed 2 for 3 minutes
Take off MC and cook for 7 mins speed 2 at 80 degrees
Describe the preparation steps of your recipe
Prepare two flat baking trays with baking paper and preheat oven as hot as it will go
Mill sugar and liquorice on speed 10 for 30 seconds
Using a seive shake the icing sugar mix evely over the baking paper in about a 1mm-2mm layer
Put into oven one tray at a time and watch till it turns clear/liquid form -doesnt take long so make sure you watch it
Allow to cool and once cool break apart into shards with hands
Pipe risolo into bowl
Pipe sauce on top
Add the shard so it's sticking up on an angle
Risolo
Cherry Sauce
Liquorice shards
Putting it all together
Tip
This is a recipe I have adapted from a dessert cooked at the Press Club - its fiddly but a really special dessert perfect for summer. Sorry pic is sideways but computer was not being very agreeable. The pic has sliced cherries and cherry sorbet on top.
Thermomix Model
-
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.
Comments
Hi Sharyn... what does step twelve mean..Describe the preparation steps of your recipe.. Would love to make this as I tried it at the meeting last night and was delicious.