Ingredients
Base
- 1 package biscuits, (butternut or choclate ripples)
- some almonds, (handful)
- 100 grams Butter Cubed
Filling
- 250 grams unsalted butter, cubed
- 280 grams cadbury chocolate philadelphia
- 200 grams castor sugar
- 2 teaspoons Gelatine powder
- 1/2 cup boiling water
- Garnish with nuts or chocolate flakes
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place the biscuits and almonds in the TM bowl and crush on speed 7-8 for 10-20 seconds.
Add butter and combine at 60 degrees, speed 4 for 1 minute.
Spread mixture into a round silicone dish (or springform pan lined with baking paper) and refrigerate
Dissolve gelatine in a small bowl of boiling water
Place 250 grams of butter and sugar in TM bowl and beat for 20 seconds on speed 5-6.
Insert the butterfy, add cadbury chocolate philadelphia and gelatine and combine on speed 4-5 for 10-15 seconds until creamy
Pour over the biscuit base and garnish with nuts or choclate flakes. Refrigerate until set.
Biscuit Base
Filling
Thermomix Model
-
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
Are you sure to delete this comment ?