Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Paul on June 20, 2009, 11:00:11 am
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This one is perfect for the thermomix, adapted from a very old Stephanie Alexander recipe.
2 mandarins (preferably clementines, or ones with tighter skins)
150 g sugar
4 egg yolks
350 ml milk
4 leaves gelatin
60 ml strained mandarin juice
350 ml lightly whipped cream
Peel the zest with a vege peeler and put in TMX with the sugar, blitz on 9 until completely zested
Add the egg yolks and blend on 6 until mixed and aerated
Add the milk and cook at 80 C speed 3 for 10-12 minutes or more until thickened (see comments later)
Strain into a cold bowl
Add the gelatine leaves to a bowl of cold water for a few minutes
Put the mandarin juice in a saucepan, and when boiling add gelatin leaves (squeezed to remove excess water), swish to dissolve
Let cool for a couple of minutes, then add to custard, mixing well
Leave to cool to room temperature
Fold in whipped cream, then put into a mould in the fridge
Comments
I'm still having trouble with the custard. It curdled the first time set to 90. When set to 80, it never seems to thicken! So I cooked on 80 for 10 minutes, then did 90 at 1 minute intervals until thickened, checking carefully each time. Maybe if I left it for longer at 80 it would thicken, I'll have to try.
I put it in a jelly mould, and then added mandarin/champagne jelly for the base, another Stephanie recipe. If anyone wants the jelly recipe let me know, the TMX was perfect for juicing the mandarins. It makes a nice dessert with the jelly base and the creamy top.
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Yum! Thanks Paul.
And yes, would love the jelly recipe too! ;D
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Not sure, but with the custard base for this, think it only needs to thicken to point where, if you dipped a wooden spoon in, then it should coat the back and if you run a finger thru it leaves a clear line.
Not sure where this recipe is from ? an old magazine/newspaper ? her Cook's Companion ?
Once the gelatine mix is added it should be plenty thick enough ??
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Not sure, but with the custard base for this, think it only needs to thicken to point where, if you dipped a wooden spoon in, then it should coat the back and if you run a finger thru it leaves a clear line.
Not sure where this recipe is from ? an old magazine/newspaper ? her Cook's Companion ?
Once the gelatine mix is added it should be plenty thick enough ??
It's from "Feasts and stories", which is a very enjoyable book to read. I think I am just going to stick with 80, that way I won't curdle it.