Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Thermomixer on October 16, 2009, 06:14:18 am
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Link to a recipe from WA - http://shayne.powerlot.net/2009/10/15/violet-crumble-cheesecake/ (http://shayne.powerlot.net/2009/10/15/violet-crumble-cheesecake/)
Sounds yummy
members' comments
Cathy79 = I followed the ingredients list to the letter, but changed the process a lot to use TMX more. It's pretty rough, but much simpler.
Base - melt butter in TMX, add biscuits and blend on about speed 5 until it looks like base mix should.
Filling - I don't have a hand mixer so had to figure out how to use TMX.
If the cream cheese hasn't softened, you can't use the butterfly straight away. So I mixed the cream cheese, sugar and vanilla until it was soft enough for the butterfly to handle, added the butterfly and then beat until creamy. Then I added the cream and beat in, then the melted chocolate, then the gelatine. Finally I added the violet crumble and mixed by hand with the spatula.
This was delicious. Not too rich but just right. And worth making a day ahead so that the flavours really merge.
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This is in the fridge ready for dinner tomorrow night (dessert actually). The mixture tastes divine so that's a great sign.
I followed the ingredients list to the letter, but changed the process a lot to use TMX more. It's pretty rough, but much simpler.
Base - melt butter in TMX, add biscuits and blend on about speed 5 until it looks like base mix should.
Filling - I don't have a hand mixer so had to figure out how to use TMX.
If the cream cheese hasn't softened, you can't use the butterfly straight away. So I mixed the cream cheese, sugar and vanilla until it was soft enough for the butterfly to handle, added the butterfly and then beat until creamy. Then I added the cream and beat in, then the melted chocolate, then the gelatine. Finally I added the violet crumble and mixed by hand with the spatula.
So who needs a hand mixer now???
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Thanks CB79 - great to have somebody try it - it looked good. :-* :-*
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Take a photo cathy before it gets gobbled up. ;)
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I'll try and remember...no promises. If I start taking photos of everything I've made for tomorrow night, I'll be very busy.
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This was delicious. Not too rich but just right. And worth making a day ahead so that the flavours really merge.
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Here is a photo. It looked better last night before it was devoured. Hopefully you can see where the violet crumble has "melted" into a ripple saucy effect.
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I think my DH would love that. Maybe for Christmas.
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My DS2's teacher is obsessed with violet crumbles. All you teachers out there- How would this go down as a teacher pressie?
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I think it would be lovely, especially if they love violet crumbles and don't leave it in the staff room fridge.
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Sorry to be ignorant but are violet crumbles like Crunchies (UK) I am totally clueless to what they are? Although it certainly looks divive!
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Yes, chocolate-coated honeycomb. Used to be made by Hoadleys who also made Polly-Waffles (RIP)
http://en.wikipedia.org/wiki/Violet_Crumble (http://en.wikipedia.org/wiki/Violet_Crumble)
http://en.wikipedia.org/wiki/Polly_Waffle (http://en.wikipedia.org/wiki/Polly_Waffle)
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I loved polly waffles. I much preferred them to violet crumbles. Obviously I didn't buy enough.
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Oh, polly waffles. Reminds me of the last time I ever ate one ;D ;D ;D We were sitting in front of the radiogram in the dark (why??) listening to a serial (back in the dim, dark ages before TV) eating our polly waffles. I felt something crawling on my face, jumped up and turned on the light and found the complete centre of the polly waffle had gone and was teeming with ants :o :o :o Could never look at one again without remembering back to my early childhood.
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Oh JD that is awful! :o :o No wonder you never touched one again!
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Maybe that was why they went off the market - 50 years later ;D ;D ;D ;D ;) Sorry, below the belt :-* :-*
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Yes, violet crumble and crunchie are the same thing. Basically chocolate coated honeycomb. We have both in Australia, by competing companies. And of course, there are plenty of "no-name" varieties as well.