- TM 31
Ingredients
Torte
- 1 batch Raspberry Coulis, (from EDC pg.158)
- 230 g butter shortbread biscuits, (from EDC pg.126)
- 75 g blanched almonds, toasted
- 55 g raw sugar
- 2 eggs
- 300 g chilled cream
- 1/2 tsp Rosewater, (optional)
- 50 g craisins
- 50 g pistachios, shelled
- 150 g red seedless grapes, removed from stalks, washed and dried off
- 150 g green seedless grapes, removed from stalks, washed and dried off
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make Raspberry Coulis and set aside to cool.
Make shortbread biscuits and set aside.
Preheat oven to 180C.
Line base of spring form pan or for individual tortes, butter a muffin or friand tin and set aside.
Place shortbread biscuits and almonds into clean mixing bowl and mill 10 sec/speed 10.
Push crumble mixture into pan and bake for 10 min. Cool completely.
Insert Butterfly and place sugar into mixing bowl with eggs. Cook 6 min/60C/speed 4.
Set aside in another bowl and chill.
Pour cream and rosewater into mixing bowl and whip 10 - 20 sec/speed 4 until soft peaks form.
Fold using spatula into chilled egg and sugar mixture (custard) and then fold in all remaining ingredients, except Berry Coulis.
Pour into base and then pour Coulis on top.
Stir through Coulis gently using a skewer to create a marbled effect.
Freeze for 4 hours or more before serving.
Garnish with grapes and additional Coulis once plated for presentation.
Tip
To assist with serving, place in fridge for 20 minutes before unmoulding and slicing.
Thermomix Model
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Recipe is created forTM 31
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Comments
Very nice. Thank you. This was a great icecream cake to make in summer as it was light and refreshing. Everyone loved it.
Are you able to make this well in advance. Thank you
Hi Rosie, we're glad to hear the recipe was a success!
Thermomix Head Office
I made this for Christmas day and it was very yummy, Not too sweet and the frozen grapes made it so refreshing to eat. It even held together really well when left out or the freezer for a while.