Ingredients
Base
- 300 g malt biscuits
- 100 g macadamia nuts
- 80 g walnuts
- 10 medjool dates, (pitted)
- 100 g coconut oil
- 50 g Raw Honey
Filling
- 675 g cream cheese
- 50 g caster sugar
- 150 g thickened cream
- 300 g white chocolate
- 1 teaspoons Gelatine powder
- 20 ml Boiling water
- 300 ml double cream
- 170 g icing sugar
- 2 Blocks Mint Aero Chocolate
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease and line a 23cm spring form tin.
Place 300g Buscuits, 100g Macadamia Nuts, 80g Walnuts and 10 Medjool Dates into
"Closed lid" process10 sec @ speed 6
Add 80g Coconut Oil and 50g Honey and combine 7 sec @ speed 5
Press mixutre into base and up sides of tin and refridgerate until needed
Beat 375g Cream Cheese with 50g Caster Sugar 30 sec @ speed 5 (or until smooth)
Place Butterfly in
"Closed lid" Add 150g Thickened Cream and Whip 40 sec @ speed 3 (or until smooth).
Melt 300g White Chocolate in a heat proof bowl over simmering water on stove (be careful not to let bowl touch water). Set aside to cool.
Sprinkle 1 tsp of Gelatine over 20ml of Boiling Water and stir until disolved.
Turn TM to speed 2 and gradually add Gelatine mixture whisk for 20 sec.
STILL ON SPEED 2
Pour melted Chocolate into TM and mix for 1 minute or until combined.
Pour White Chocolate mixture onto prepared base. Place in the freezer while you make the top layer.
DON'T WORRY ABOUT CLEANING THE BOWL
Mix 300g Cream Cheese and 170g Icing Sugar together 30 sec @ speed 5
Place Butterfly in
"Closed lid" Add 300ml Double Cream mix
20 sec @ speed 3
Break 1 1/2 Blocks of Aero Mint Chocolate into small pieces. ( I place in a ziplock bag and crumble or use rolling pin).
Add Chocolate and mix to combine
14 sec @ speed 2
Pour Over White Chocolate layer and smooth.
Place in the fridge to set.
Describe the preparation steps of your recipe
Base
White Chocolate Layer
Aero Mint Chocolate Layer
Tip
You can decorate the top with remaining Chocolate pieces.
If you dont like white chocolate use milk or dark.
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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