Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: JulieO on December 24, 2012, 07:29:32 am
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I've made this over the last couple of days to serve tomorrow. All I have to do is take it out of the freezer about 20 mins before serving so it will make for an easy dessert.
Will report back on how it tastes, but if you want an easy, make ahead dessert with a bit of wow factor I think this will fit the bill.
I did add choc chips to the ice cream, looking forward to sampling it. :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_2914-3.jpg)
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:o :o :o :o
W.O.W.!! Superb JulieO ;D ;D
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That's a lot of wow factor Julie. Awesome photo.
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now that is one stunning looking dessert Julie! :-*
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Thankyou :D
This was amazing! Even my son who doesn't eat dessert, went WoW when he saw it and had to have a slice. He loved it so much along with everyone else. Loved the salty caramel taste, everything went together really well. Will remember this for a do-ahead dessert.
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_2925.jpg)
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That looks so delicious!!
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Yumm Julie…going to have to make this one again after your impressive pic…its been a while!!
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I am planning on making this for my husbands birthday next week. It is birthday week in our house (Son Monday, Hubby Wednesday and Daughter Saturday), so there is always an abundance of cake around and this will be a nice change.
Do you think it would keep OK in the freezer if I made it today/tomorrow for Wednesday night?
Tamara
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Thanks Tenina, it sure is a winner. :D
Tam, yes it will keep in the freezer. Just take out about 15-20 mins before serving. May not even need that long if the weather is warm, but you'll find that the caramel topping will go gooey too.
Such a wonderful dessert, one of my favourites for sure. :D
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This is a great dessert - I have made it a couple of times. The only thing that bugs me is that I find the base can be a bit hard sometimes. This seems to happen to me when I use oreos - am I doing something wrong, or has anyone tried this with a different base?
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Kezza, I've learnt with all biscuit bases (made in the TM) not to press the crumbs down too hard when lining the tin. Still press into the tin of course, but don't compact down too hard.
I didn't used to have this problem when blitzing the biscuits with a processor, but have with the TM. I think because it does such a good job of evenly chopping them, they go like cement once set. ;D
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Thanks JulieO, that makes a lot of sense. Your photo looks great, as usual.
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I made this for Fathers Day on the weekend and it was such a hit. Everyone raved about it. I highly recommend it as a dessert if you're wanting to impress.
I made mine in a 23cm springform tin which was just the right size. I ended up using a few extra Oreos and butter in the base as there was only a few left in the packet and this worked fine. I did find that mine wasn't partially frozen until about the 5 hour mark. The recipe also tells you to top the icecream layer with nuts after pouring it into the base. You actually have to refreeze the cake first before you can do this so that the top is hard enough to hold the nuts...I found an hour was long enough for the top to be firm enough for the nuts and topping to go on.
To be honest I thought it didn't need the chopped chocolate, which is optional anyway (I used dark choc chips). I love choc chips but thought that the crunch of the nuts on top would probably have been enough.
A great dessert and one that I'll definitely be making again!
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wonderful looking cheesecake asha. I want to make this now, RIGHT NOW!
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This does look lovely, I'd forgotten about this one but with summer approaching this is a very timely bump thanks asha.
I'd probably leave the choc out of the ice-cream too - a few less calories per serve ;)
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It looks delicious. I had forgotten about it too Judy. I need someone to come to dinner. :-[
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Pick me, pick me!
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Wondeful Torte Asha 8)
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Well done asha...looks great. When we made it last summer, we too thought it didn't need the chocolate either.
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Nah, am gonna put the choc in first time and then make a decision. I always think if you are going to have dessert why count calories.
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At last I have someone coming to dinner that will enjoy this. I am making it now. Will report back.
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Cookie i dont think this thread should be bumped.
Those photos make me salivate.
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Please tell me what 'bumped' means to a forum beginner.
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Troupie, whenever anyone respond to a thread, it gets bumped which means it shows up in our unread posts for the day. A lot of us read everything that is posted so it's a good way to bring our attention to something.
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I churned the icecream when I got home today and did the base before I went out. It's in the freezer now. I licked the bowl of course and it tasted lovely.
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I'm just wondering if I could make this for my dad's birthday on Sunday, and transport it in on of those silver freezer bags for 1 1/2 hours approx? Hmmn ???
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Do they keep things frozen well? An alternate idea may be to make the icecream and leave it in a tin or something and have the nuts ready and the caramel in a bowl. Then serve it as icecream, with the topping and nuts. It may stay better frozen in a smaller lump.
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They are pretty darn good. The sort I have is a Thermabag which is like a sliver plastic bag. On Christmas Day I had a couple of salads with a bit of ice in the bag, underneath a blanket in the back of the car which was in full sun for about 4 hours :o (while we were at lunch at stop #1). That was a gamble - but when I got back to the car and checked with great trepidation, the ice had not even melted and they were perfect. I might just take the risk again, cos I can always pop it in the freezer when I get there to firm up.
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CP I do a bag within a bag to transport frozen stuff. Put that divine looking dessert (that I can't look at anymore without wanting to make it) in a freezer bag on top of a layer of gel ice packs. Everything already frozen for as long as possible of course. Remove as much air as possible, then place inside another freezer bag or esky. Again remove as much air as possible ( I use a towel or tea towels to fill the space). Works a treat and should be fine for 1 1/2 hours although you will probably need to firm it up again after the trip.
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thanks djinni, I'll let you know how it goes. I'm deciding between a Banana Caramel Layer cake ???
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That's good to know ladies, thanks. Would you believe that I forgot to put the chocolate in. I churned the icecream and was going to put some smashed ferro Roche I had in it. Oh well, next time. It is in the freezer all ready for tonight.
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Many thanks Judydawn, I have been meaning to ask for ages.
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Go for it cp. You'll be fine. Whilst mine only needed 30mins travel, it stood up well on a really hot day.
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We really enjoyed this. One of the guests had to have seconds which was flattering. DH wasn't fond of the caramel and salt but too bad. (http://img.tapatalk.com/d/14/03/24/egujevyz.jpg)
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I think this will have to go on my easter menu when there are plenty of mouths around to help me. Looks yummy cookie.
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Looks great cookie. Funny thing that my DH doesn't like the salted thing either. I don't think it's the taste. I think it's there brains not being able to cope with the idea of sweetness AND salt 😗😛☺️
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I tend to agree with that Kimmy. It is very true for my DH.
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That looks very impressive Cookie1; I sometimes think it is best not to tell them (our DHs) what something is called or what is in it. Keeps everyone happy.