Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on November 28, 2011, 04:59:37 am
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I have been wondering why no one has mentioned this delightful Dessert. Today Judy told me why. It is on my Blog but I have not put it on the Forum. Silly me. :-)) :-)) :-)) :-)) The joy is that it can be made weeks ahead , as it is frozen. It also travels well in its frozen state. Just put it in the fridge for 1/2 an hour before you wish to serve it. It is traditionally served with berries. Serves about 8.
Swedish, Ice Cream Cheese Cake,
This is said to be low -fat!!!
It is a frozen dessert, and is handy because it can be made 2 weeks ahead, and kept in the freezer. An emergency, very nice dessert. Serve it with berries.
10 gingernut biscuits,
3 eggs, separated
150g caster sugar
250g low- fat cream cheese (you can use full fat cream cheese if you prefer)
1 teasp. vanilla
300mls. cream
Crush biscuits in TMX. ( not to powder, but small crumb.) Sprinkle on to base of a 23cm well buttered flan dish, (with removable base).
Clean out bowl thoroughly and whip egg whites , with butterfly, until stiff. Put aside.
Whip cream until stiff. Set aside.
With Butterfly still in whip on speed 3, egg yolks, sugar, cream cheese and vanilla until well mixed.
Stop machine, remove Butterfly, and with spatula fold in 1st. cream then egg whites.
Pour into shell and freeze over night
Members' comments
Marina - I found this on your blog and made it months ago, Chookie. It was gorgeous (as you would expect with a recipe coming from you) and it didn't last long at all - in fact my guests asked to take the left overs home with them (unfortunately, as I had great plans for the left overs)!
JD - Thanks for this recipe Chookie. I've made it today and it's in the freezer for Saturday's guests. I didn't have a loose bottomed 23cm flan tin so used a ceramic one lined with one of those liners you gave me. If it tastes half as good frozen as it does just freshly made, it will be a winner, delicious.
Oh and I didn't have ginger biscuits but Chookie said I could use any sweet biscuit and add some ginger powder. I had some biscuits I had made some time ago, still nice and crisp (heaven knows what they were!!) so used them and added 1/2 tsp ginger powder. Topped it with blueberries and raspberries and it's such a light dessert.
I made this today as a back-up dessert for Saturday if needed and I added a few calories by adding some butter to the homemade biscuit crumbs. I remembered last time not all the crumbs stuck so thought I would try 70g butter in the mix.
Uni - a very easy dessert and delicious. I used a 23cm spring form pan.
I made this again this morning and used 120 grams of sugar and 1 tbls of almond syrup. I also added 10 grams of finely crushed ginger nut biscuits with the cream cheese mixture & also sprinkled some on top. I whipped the egg whites and cream in separate bowls used the TM for the egg yolks, sugar, cream cheese and vanilla the transferred into a larger bowl and folded in the cream and egg whites. I know more washing up for me. The mixture looks so much lighter and more mixture , will do a taste test later on.
This recipe is so versatile, I've made a mango and a strawberry, both yum. I just used jam but in future I'll be using coulis or a puree.
I make this without the crumb base so my DIL can also eat it. For the rest of us I place a few tablespoons of the crumbs on the plate then place the cake on top of it, I also do this with cheesecakes.
I've added butterscotch in the middle and some on top just b4 serving - big hit in the restaurant tonight.
I've used mascarpone cheese instead of the cream cheese and a few tablespoons marsala, almond praline on top.
For those who don't like recipes with uncooked eggs in them, Uni has posted this recipe. She says it is actually creamier.
3 whole eggs, at 80o for 5 mins with the b/fly in place/speed 3
I let them cool down for a few hours in the fridge, (not sure if this step is necessary)
whip cream set aside, no need to wash bowl.
add cold eggs in bowl, add sugar, whip for a min or so on speed 3
remove b/fly, add cream cheese and process until smooth. Add cream then fold in gently.
Chelsea - Mine was great (delicious actually) but next time I will buy a bigger dish. I used a smaller tin than recommended and ended up with a pile of biscuit crumbs in the bottom. I am tempted to add some melted butter to the biscuit crumbs for my next one. I love cheesecake base!
hools003 - I made this for dessert on Christmas night and it was really lovely! As we all do our little tweaks here and there, instead of gingernut biscuits I used gluten free rice cookies with a shake or 2 of ground Ginger as my Dad is coeliac. It was enjoyed by all. My Dad was very pleased as he thought he wouldn't be able to have it.
Dizzy Girl - this went down a treat last Sunday. I was sick so I didn't get to taste it, but it was all gone and rave reviews from all who tasted it. I put fresh blueberries on top, then drizzled with raspberry coulis.
Hally - We ate this last night, I made it for Christmas day but we were too full. ABSOLUTELY FABULOUS , gone in one hit!!! Between the 4 of us.
Just made this again, doubled the recipe (did 1.5 quantity for the base), seemed to work fine. Just fitted into my 23cm spring form tin.
KarenH - This is an absolute favourite in our house - it keeps for ages in the freezer, wrapped in cling film, so we always have a yummy special dessert on hand for unexpected visitors, or just when DH and I feel like it.
Like others, I use single quantity of the base, but double the filling mixture. I also use some of Tenina's berry lime coulis (For Foods Sake) to swirl through the top of the mixture before freezing. Deeee-licious!! Thanks Chookie.
Courton - This is a keeper, with everyone having seconds. Served it with cumquats in liquor... Yum.
Moo2 - Made this for dinner last night using fundj's suggestion to add crushed biscuits through the mix. Everyone loved it! It was so quick and easy and the extra gingernut crunch was lovely. Its not too rich but is full of flavour. Will be making this again and again. Thank you Chookie and Fundj.
Delightful Den - I made this tonight by making a batch of gingernut biscuit and pressing the dough out into my flan pan. I blind baked it keeping a careful eye on it to make sure I didn't over cook it. I wanted it to be soft.
When I took it out of the oven I used the back of a wooden spoon to push it down and make it collapse. After it cooled I made the filling and poured it into the pan.
My plan is to cut this up into nice small servings tomorrow and place 2 servings into a zip lock bag and re freeze. This way we can have a little sweets after dinner without being tempted to go back for seconds.
Katiej - I'll be making this on the weekend, it's my DH favourite dessert. A great one to make around Xmas, as you can make it ahead of time and it's in the freezer for when you need it.
Emme - What a great recipe, will certainly be making another one for the freezer over Christmas. Thank you so much, everyone enjoyed it.
Kimmyh - What a lovely dessert. Very nice and easy to make. Used granita biscuits and added some ground ginger and a little cinnamon. Thank you another great recipe to add to my collection.
CP - Everyone loved it. Couldn't take a pic cos we were entertaining. Sort of recipe that is to everyone's taste cos its not overpowering, and in between an ice cream and cheesecake.
kezza - I made this for dinner party last Saturday night and my friends all loved it. I made it in a rectangular tin and had some mixture left over, so have popped that in the freezer. I figure I can add that to a dessert as an ice-cream on the side. I found it really easy being able to slice straight pieces. I also made coulis - I did one with frozen mixed berries and put the mixture through a sieve to get rid of the pips. Will be making this for Xmas Day too!
demak - Doubled the mix, not the crumbs and it looks fantastic, right up to the top of the spring form pan, so should be wonderful. Serving with a choice of cherry coulis or a syrup made of my homemade fruit mince for that Christmas touch. Thanks Chookie.
KathD11 - I made this for new years day lunch at my mums, followed the original recipe and served with blueberries and cream. Only about two slices left - ate almost the whole cake between 5 oops.
Courton - I also made it for dinner recently and served it with raspberry coulis and cashew clusters from Costco which I chopped roughly in the TMX. 5/5 again from us. BTW, those cashew clusters ( essentially raw cashews in toffee) are so delicious!
GF - I made this for the first time last night . .it's been a great hit here!! Thanks again, Chookie!! A really great, easy, and practical (given that it can travel so well and can be done so far in advance) dessert!!
maddy - Mmmm....loved it as is, with the crushed gingernut....so creamy. Stirred through 1/2 cup gingernut biccies through filling, & topped with some more.
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my kind of recipe, can normal cream cheese be used ?
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I found this on your blog and made it months ago, Chookie. It was gorgeous (as you would expect with a recipe coming from you) and it didn't last long at all - in fact my guests asked to take the left overs home with them (unfortunately, as I had great plans for the left overs)!
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Fundj, any cream cheese will do. I used some cheap Coles brand and it still tasted great.
marina , so glad you liked it. Pretty easy to make. Did you serve it with berries?
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Yes, I used my favourite blueberries from an organic grower called Moondarra, I think are based over Moe way somewhere (in Victoria) - if you ever see their berries on sale grab them, they are consistently gorgeous. If I were to make this during the organic raspberry season, I would use them instead. I absolutely adore organic raspberries, but they are horrendously expensive and their season is so short (perhaps that's as well for my wallet) - you just have to take advantage of them while they are around and give yourself a taste sensation.
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Will do, however we grow both Blueberries and Raspberries, but we are often in Tassie, to watch the end of the Sydney to Hobart when they are at their peak. :-)) :-)) :-)) The Taste of Tasmania is on while we are there and berries feature as part of the local produce. Other than birds and grandchildren, Raspberries and Blueberries don't have many pests. so don't need spraying, so therefore most should be Organic. Strawberries are another matter.
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Thanks for this recipe Chookie. I have made it today and it is in the freezer for Saturday's guests. I didn't have a loose bottomed 23cm flan tin so used a ceramic one lined with one of those liners you gave me. If it tastes half as good frozen as it does just freshly made, it will be a winner, delicious.
Oh and I didn't have ginger biscuits but Chookie said I could use any sweet biscuit and add some ginger powder. I had some biscuits I had made some time ago, still nice and crisp (heaven knows what they were!!) so used them and added 1/2 tsp ginger powder.
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It WILL be a winner, Judy, trust me :P
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Sounds lovely Chookie, on the To Do list. ;D
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Thanks Chookie, I am a fan of anything you can do in advance :)
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On my list for next week
It sounds divine
Thanks again chookie.
H :)
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in the freezer now. oh boy did i struggle with the cream today, it took 3 times and still was not right, i am sure it will be ok :-))
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Was it too fresh Uni?
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way 2 fresh Judy
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thanks achookwoman
a very easy dessert and delicious ;D
i used a 23cm springform pan
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Fundj, glad you liked it. Might make it for Xmas day , for those who don't like Xmas Pud.
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Have got this in the freezer now. It is a trial for Christmas day. The mixture taste delicious. :)
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DS run out of his desserts tonight. No fear mum is here ;D, i had a whole orange cake ready and this Swedish Ice cream Cheese Cake in the freezer OMG the whole place was raving on about it, i served it with extra ginger nut biscuits soaked in the almond syrup i made today
Thank you achookwoman ;D
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Mine went down well today too. We had an assortment of desserts so I have half left for my next visitor. Topped it with blueberries and raspberries and it is such a light dessert. I might see if DD wants me to make one for our Christmas lunch at her place. Thanks Chookie :-* :-*
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Uni and Judy, Glad you both liked it. Judy how was yours with the plain sweet biscuits with added ginger?
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OMG ladies, how is anyone ever to lose weight with these delicious desserts LOL :D
I love how this can be made in advance, might make it for christmas day and perhaps if I have the ingredients I will amke it for my inlaws Christmas Party next weekend.
Thanks again for another great recipe
DG xxx
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Can I make trudys gingernut cookies as I don't have a packet of biscuits in the house (I make all mine)?
http://www.forumthermomix.com/index.php?topic=1228.0
Thanks
DG xxxx
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Worked well with plain sweet home-made biscuits with some ginger powder added Chookie. It is a light tasting dessert and it balanced out a very rich, small slice of a chocolate tart one of my guests bought along. It goes down so well after a large meal so is perfect for a Christmas day dessert.
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JD how much ginger did you use ?. thanks
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Dizzy, I make my own ginger nut biscuits to use. Much nicer than the bought ones. You will notice that there is no butter in the base. The cheese mix sticks to most of it.
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Mine was great (delicious actually) but next time I will buy a bigger dish. I used a smaller tin than recommended and ended up with a pile of biscuit crumbs in the bottom. Good thing I did a trial run before Christmas day!!! ;D
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Chelsea, I get a bit generous with the biscuits and some don't stick. I just scoop them up and put next to the slice of cheese cake. no complaints.
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Uni, I used 1/2 tsp ginger powder.
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thanks JD
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I am tempted to add some melted butter to the biscuit crumbs for my next one. I love cheesecake base! ;D
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I know i will be using the whole packet of biscuit next time :-))
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Chelsea, the original Swiss recipe was called 'light'. It was made with light cheese and no fat in the base. I suppose this is why it was light. Add butter by all means if this is what you fancy. ;D
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i made this again this morning
i used 120 grams of sugar and 1tbls of almond syrup, i also added 10 grams of finely crushed ginger nut biscuits with the cream cheese mixture i also sprinkled some on top ;D
i whipped the egg whites and cream in separate bowls used the TM for the egg yolks, sugar, cream cheese and vanilla, i transferred into a lager bowl then folded the cream and egg whites. i know more washing up for me. It mixture looks so much lighter and more mixture , will do a taste test later on ;D
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YUM!!
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Uni, I also whip the cream and egg whites seperately. Have 2 bowls , so use one for the egg whites, and beat the cream by hand. Love your idea of putting extra ginger nuts in mix and on top. Thought I might have a go at putting sliced Mango on top.
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My DIL and DS would like me to add coconut and mango in the mix what do you think ?
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About to make this now. Am I beeter off beating the egg white with my hand mixer? Also the cream, mix that with the beaters too?
Thanks
DG xxx
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i did with my 2nd one that i made and found that the end results are better , its really up to you
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I haven't used thermie for beating egg whites before so might use the beaters. Thanks again fundj, you are a saviour xxxx :-*
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DizzyGirl,dont get me wrong egg withes and cream can be whipped in the TM,i do it all the time without any problems.
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Good to know fundj. I might give it a try when I make pineapple meringue pie next. Thanks again xxxx
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Fundji - do you have the almond syrup recipe - that sounds ultra decadent :-))
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yes i do http://www.forumthermomix.com/index.php?topic=8038.0
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Bought almond essencce today to make the syrup.
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achookwoman have i thanked you, i am not sure how old you are, if you were my mum you would be very proud of me .
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achookwoman have i thanked you, i am not sure how old you are, if you were my mum you would be very proud of me .
I am very proud of you Uni, Wish you were my daughter. ;D(http://;D). I'm 72. Feel 50.
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:-* i am 50 so you can be my forum mum :-*
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great looking slice of cake there uni..is that the almond syrup drizzled on top or is it caramel??
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its strawberry coulis Frozzie.
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hahah ok way off...it looked caramel coloured on my screen..definately wasnt getting that nice red/pink colour...looks fab though ;D
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i was thinking to myself b4 maybe kim is color blind :-))
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this went down a treat last Sunday. I was sick so I didn't get to taste it, but it was all gone and rave reviews from all who tasted it. I put fresh blueberries on top, then drizled with rasperry coulis. Going to make another one this week for Christmas Day :)
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i was thinking to myself b4 maybe kim is color blind :-))
im alot of things...colour blind isnt one of them :D :D
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Something must be wrong with your screen then Frozzie, it is definately strawberry on mine ;)
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i was thinking to myself b4 maybe kim is color blind :-))
im alot of things...colour blind isnt one of them :D :D
no offence meant :-*
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Going to make one now and think I will 'borrow" Uni's idea for decoration. Thanks , looks delish.
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oh uni no offence taken ;D ;D ;D the one problem about computers is you obviously have no tone of voice when typing so sometimes things dont come across as they were meant...in humour :-* :-*
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Sorry to being asking alot of questions. I was wondering if I could make mini cheesecakes so I can take one to the hospital for dad.
Thanks DG xxx
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yes you can bella i am testing them today ,1 with strawberry jam and the other with mongo jam
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Thanks fundj, after seeing your pic I realised I don't have small spring form pans. Perhaps a big one and I will have to save him a slice.
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DG you could just make a little one with some of the mixture - put it in a ramekin and he can eat it from there.
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this recpie is so versatile i made a mango and a strawberry, both yum ;D
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YUM YUM YUM. did u just add some coulis to the mixture?
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i have plenty of jams hanging around at the moment so i just used the jams in future i will be using coulis or a puree
ciao
uni
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Thanks fundj, you are very clever :)
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Uni, I just love how you run with a recipe. Keep running ;D
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I made this for dessert on Christmas night and it was really lovely! As we all do our little tweaks here and there, instead of gingernut biscuits I used gluten free rice cookies with a shake or 2 of ground Ginger as my Dad is coeliac. It was enjoyed by all. My Dad was very pleased as he thought he wouldn't be able to have it but being the good daughter I am ;) .........
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Hooks, you really are a good daughter. Us parents do appreciate the efforts our children make , especially when we have a problem.
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Chookie, I like to think I am ;D but seriously, my parents do so much for me and my family, it's the least I can do. It's nice to look out for one another, that's what families are for. I just hope my boys think like that when I'm older!!!
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of course they will hools ;D
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I am very proud of you Uni, Wish you were my daughter. ;D(http://;D). I'm 72. Feel 50.
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I am the same age as one of my close friends mother. Her Mum did marry at 19. :)
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Cookie, Andi, you and I are about the same age. I also feel about 50 ;D ;D ;D
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I had left over berry coulis frim Christmas Day so I poured it over ice cream last night for dessert. YUM YUM YUM.
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DG, in the original Swedish recipe, it was served with berries. Perfect.
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Thank you, Chookie, for the inspiration to try this recipe. I am making myself accountable by posting my intention to try it here and will get back to you with comments after I achieve my aim. :)
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Chookie I think I was trying to quote you in my post above. I'm actually 62 nearly up to you. I certainly don't feel my age either. (most of the time). I now get quite irate when the news says 'an elderly woman' and they are 60. :'( That's not elderly in my opinion.
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I agree, only as old as you feel. :D
I must make this using the silicone pan (with ceramic base) I received just before Christmas, it works so good and this recipe will be perfect for using it. ;D
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put up a photo julie O..ive not seen silicon pan with a ceramic base..i imagine the ceramic base has detail on it???
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Did you see the U-tube link (http://www.youtube.com/watch?v=DG5QLClg_yk) Julie gave Frozzie?
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Cookie, you are just a chicken. ;D
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oh yes i did thanks JD but didnt realise the base was ceramic just assumed all plastic! also didnt realise it was the same one julie showed us a while back .. :-))
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Thanks Judy for posting the link. :D
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I must admit that I am very confused by age nowadays. My parents started a family very early and we had 3 kids before I was 29, and then moved to a suburb where the demographic changed. I have always talked a lot so it doesn't matter how old you are as long as you have a common ground. The problem then is the amount of time we have to talk. I seem to need more time than others :-))
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Hi JulieO
Regarding the silicon pan with ceramic base, do you know whether you can put the ceramic base in the freezer?
Thanks
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I've got this in the freezer for tomorrow night's dessert - very excited, first time entertaining with the TMX!
Chookie, can I ask if you need to clean the bowl after whipping the cream, or can you just add the rest of the ingredients after removing the cream? I did clean it to be on the safe side, but I'm a lazy cook (which is why I have a TMX) and still on my L-plates.
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I've got this in the freezer for tomorrow night's dessert - very excited, first time entertaining with the TMX!
Chookie, can I ask if you need to clean the bowl after whipping the cream, or can you just add the rest of the ingredients after removing the cream? I did clean it to be on the safe side, but I'm a lazy cook (which is why I have a TMX) and still on my L-plates.
deedud, no need to clean bowl.
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Moo I've just had a look at the little book that it comes with and I can't see it mentioned one way or the other, though it does state: "The ceramic base is fragile, do not expose it to sudden changes of temp."
Though it doesn't have a problem going into a preheated oven. Can I suggest emailing the website from where you can buy it and asking them to make sure.
My thoughts are as long as it's not straight from the oven you could freeze it and allow to come to room temp when wanting to defost. They are probably referring to not going from oven to freezer or vise versa, but best to check first. :)
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Julie and Moo, Pyrex has the same instructions. When removing from oven don't put on to cold surface.
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Thanks Chookie. :)
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Thanks you guys. Makes sense about not subjecting it to sudden changes in temp. might email them though just to check. Are you happy with yours JulieO?
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Moo have only used it once so far but it worked beautifully. None of the cheesecake stuck to it and to be able to serve on the base is a bonus. I want to get the tart pan too for tarts, quiches etc.. And I think the loaf one would be great for frozen ice creams etc though that has sold out.. Am waiting for new stock so I can order both. ;D
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Yes, I liked the look of the tart pan too! Nice to know it didn't stick. I think I might go ahead and order one as I was given some money for my birthday last month and haven't had a chance to spend it yet.
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I served this up last night for 5 kids & 3 adults and didn't get a chance to add any berries, everyone was too eager to tuck in! Beautiful, will definitely make again.
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deedub, glad you liked it. Do try it with the berries.
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Went shopping yesterday and bought 4 mini tart tins with removable bases. Going to make some small ones
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DG swirl some jam through 1 of them to see if you like it, i added some mango jam and was a big hit in the restaurant
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Shall do fundj. I have a heaps of plum jam (thanks to my plum trees) so will swirl it through some.
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We ate this last night, i made it for christmas day but we were too full.
ABSOLUTELY FABULOUS , gone in one hit!!! Between the 4 of us ;D
Thanks chookie ;D
H :)
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:o
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Hally, how could you eat that much :o Yes, I agree it is a wonderful dessert but I'm sure it is supposed to last more than one meal for 4 people ;D
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Yes I know Uni & JD, we seem to consume a lot of things in one day!!!!! Thats why we live at the gym ;D
Too delicious not to finish, EB had a good share!!
H :)
Just like to add I only had 1 Large slice, the others had 2, LOL
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Good to hear you finished it off. No waste and no left overs. It is supposed to be 8 serves. I usually make 6.
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Yes all gone, no waste and no left overs, love it :)
H :)
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DS got cooking cream chesse do you think i could use it, i did taste it, much nicer than the normal one ;D
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Can't see why not.
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i will given it ago tomorrow ;D
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I didn't know there was such a thing as "cooking" cream cheese. I thought if said cream cheese, it was the same thing.
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I thought it said 'cooking cream'.
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Sorry ladies i was wrong, i automatically thought its was cream cheese when i saw philadelphia cream cheese label. Having a closer look this morning its called cream for cooking :-))
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big hit in the restaurant tonight ;D
i added butterscotch in the middle and on top a more just b4 serving
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That looks fantastic fundj. Can i ask how did you get such lovely swirls throught the cake?
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Just one for the suggestion box!! . . . how about a Dessert Class for forum members in Sydney with fundj ? 8) ( and after we all gain umpteen dozen kgs after all the necessary practice required to perfect such delicious dishes Hally could take us all in hand and make sure we were all burning off those extra calories checking on our daily exercise routines!! ;) Well . . . . . . . . . . .?? ;D ;D
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just printed this one to try. Sounds yummy
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DF not sure about a dessert class, it really is not my thing, but if you ever need some help with
Gnocchi, lasagna, arancini etc i will be more than happy to help out with a class.
Moo the lovely swirls through the cake was just luck :-)) I drizzled the butterscotch sauce on top, and then with a knife i had a little play.I must say once frozen i could not really seen the swirls :( i will need to work on that, anyone have any ideas.
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Uni it really sets it off with the swirls and the sauce.
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I have only seen them done with icing on a cake using satay sticks to drag the lines of icing across the top.......
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Well, however you arrived at those swirls fundj, they looked extremely professional and very, very tempting!
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Chookie, if I used whipping cream as opposed to thickened cream, woukd there be more mixture?
Thinking of making this up in Kalbarri whilst on holidays.
Thanks
H :)
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I've just invited friends around for dinner next week and guess what I'm making for dessert? This looks so lovely.
Hally I don't think it would make more as you will still need the same amount of cream no matter what sort you use. I may be wrong though.
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Hally's, can't see that there would be any difference. Uni is the person who has done all the variations. She is the expert with this recipe. I just converted it.
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Thanks, I thought by whipping cream it might be a higher cake. Wishful thinking,LOL
H :)
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no harm in asking hally ;) i have been adding a carton of sour cream to mine :-))
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This is a keeper, with everyone having seconds. Served it with cumquats in liquor... Yum
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I made this yesterday for dinner tomorrow night. I plan to serve it with raspberry coulis and strawberry icecream.
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and strawberry icecream cookie ;D
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Cookie, yummo
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Slight change, I'm making strawberry coulis as I found some frozen strawberries in the freezer. At least it will cool us down.
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Would love to have your recipe for making coulis Cookie :)
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I use the one in the EDC. It always works for me.
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Thanks Cookie. I have successfully avoided using that books since I was not happy with the results. But will check it out for coulis.
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I can see why there are so many posts re this. It is lovely. I can see that it would be lovely with so many things. I can't wait to try it with butterscotch sauce.
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Made this for dinner last night using fundj's suggestion to add crushed biscuits through the mix. Everyone loved it! It was so quick and easy and the extra gingernut crunch was lovely. Its not too rich but is full of flavour. Will be making this again and again. Thank you Chookie and Fundj.
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Moo, glad you liked it. Let us know if you come up with an interesting adaption. ;D
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Will do Chookie but its very unlikely. I am not an imaginative cook and tend to like following recipes. That is why this forum has been so great for me. I have made so many things that I wouldn't have ever had the guts to try if it wasn't for you wonderful people who post recipes and reviews. So a very BIG thank you to you all!
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I made this tonight by making a batch of gingernut biscuit and pressing the dough out into my flan pan. I blind baked it keeping a careful eye on it to make sure I didn't over cook it. I wanted it to be soft.
When I took it out of the oven i used the back of a wooden spoon to push it down and make it collapse. After it cooled I made the filling and poured it into the pan.
My plan is to cut this up into nice small servings tomorrow and place 2 servings into a zip lock bag and re freeze. This way we can have a little sweets after dinner without being tempted to go back for seconds.
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Dashing den, great calorie control idea
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this time i used mascarpone cheese instead of the cream cheese and a few tablespoons marsala, almond praline on top ;D
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OMG that looks delicious. Almost enough to make me break my diet.
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Uni I love the way you can take an idea and do so many other things with it.
Don't do it Chookie. :D
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Uni that looks and sounds wonderful. I am good at following recipes but do not have the creativity to try making changes like you do.
I had been thinking about adding some fresh figs and swapping honey for the sugar wen creaming the egss and cream cheese but not how it will work. DW often complains when I make changes to recipes she likes.
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Uni, that looks amazing
Dashingden, tell dw she's lucky you cook.
We have been married nearly twelve years and dh has cooked less than 5 meals for me.
Hungarian gouash x 2
Beef olives x 1
Mince pie x 1
H :)
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Uni that looks wonderful :)
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Hally DW cooked on Saturday for the first time in a while. She made beef nachos. Everything pretty much came from a packet or jar. I cook because I enjoy it and I like food. She doesn't enjoy cooking and has very simple tastes when it come to food.
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dashingden, this recipe is very forgiving. Go for it.
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Any idea how to make this but to cook the egg. Or is that not going to work for this one?
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Babyw, I don't think this would work. What you might like to try is to sub. The 3 eggs with extra light Philly cheese. It will be different, not as silky, but as it is frozen might work.
Uni has made so many of these, she may have an idea for you.
.Any idea how to make this but to cook the egg. Or is that not going to work for this one?
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testing is on its way ;D babyw. babyw is it the tasty u dont like or the risk of salmonella ?
so far i have whipped 3 eggs at 80d for 5 mins and in the fridge cooling .i will try a make the icecream chesse cake today.
from what i have read 72d will kill any salmonella
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Thanks Uni, you are great. Let us know how you go.
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Oh great, thanks alot.
I don't like the salmonella risk - a family member has reduced immune system, so I just will not take the risk and also I don't like serving visitors uncooked egg.
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good news baby, its actually creamier.
this is what i did
3 whole eggs, at 80d for 5 mins with the b/fly in place speed 3
i let them cool down for a few hours in the fridge, (not sure if this step is necessary)
whip cream set aside, no need to wash bowl ;D
add cold eggs in bowl ,add sugar whip for a mim or so on speed 3
remove b/fly, add cream cheese and process until smooth and cream and fold in gently
enjoy
uni
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Great job Uni :-*
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thanks JD its what i need today a little experimenting to keep my mind off the pain i am in. the doctor said if still in pain by sunday to go to the hospital :(
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It will probably be the best thing Uni, you don't want to get any worse. :-*
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Uni, sorry you are not feeling better. You are absolutely wonderful with what you can do with a recipe. Thanks from all of us. ;D
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Hope you are better soon Uni xxxx
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Bumping this recipe for newbies ;D
I'll be making this on the weekend, it's my DH favourite dessert.
A great one to make around Xmas, as you can make it ahead of time and it's in the freezer for when you need it.
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Thanks for bumping this Katiej. I have friends coming over for dinner Sat night - will make this tomorrow night. I have some Macadamia liqueur which I bought from The Grove when we had our WA get-together which I haven't opened yet. I thought I might add that to the mixture. Chookie or Uni, do you think the flavour of the macadamia will be ok with the ginger base? And would a berry coulis work or should I give it a 'nutty' topping?
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I think I served mine with a berry coulis. Thanks for the macadamia liqueur idea. I haven't used mine yet.
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Thanks for bumping looking forward to trying it.
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Thanks Katie, I had forgotten about this one and when I get home I will have so much to do that this will be very handy.
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Was thinking of making this today for sunday lunch. We have a few friends over.
Can you double this?
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i think i have H
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I dont see why you cant. Will,give it a go, if i make today shouldmbe well frozen for sunday
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How did I not know about this recipe before???? Thanks for bumping it Katie!
Uni, what size tin do you make this in? And do you use a springform tin?
Might make a few of these in advance and freeze for out work Xmas party
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I use a 23cm springform, was going to double the recipe today, but will tomorrow :)
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A few Karen, you might need 5 for that mob ;D
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I am going to make this for Xmas Day, for those who don't like Xmas Pud.
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Thats what I was thinking Judy! Production line making them and freezing them this weekend, then serve up the starving hoards next weekend :D :D :D
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I am definitely going to make this. I have some berry coulis That i will pour over it,
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GHM, that was what was intended in the original recipe. A perfect combination.
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Just made this, doubed the recipe, seemed to work fine. Just fitted into my 23cm spring form tin.
H :)
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Hally, good to know.
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Hally, did you double the biscuits in the base too, or just the topping? I thought that if you doubled the base mixture but used the same sized tin that the base mixture might be too thick? I am hoping to make this tonight ......
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Not quite doubled as I didnt want it to be too thick. Try 15
H :)
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:-* :-* :-*
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Its lovely & high :)
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I havnt got ginger nuts handy but have granitas hope they work as well
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GHM, you can use any biscuits and add a little ground ginger.
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What a great recipe, will certainly be making another one for the freezer over Christmas. Thank you so much, everyone enjoyed it.
Marie
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Emme, so glad that it is of use, at this busy time of the year. Wish I knew if it was going to be hot or cold here on Xmas Day!!!!!!
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Having this for a BBQ tonight
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Sorry CP . . . don't think it's last 2 seconds on the hotplate!!! ;D
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Sorry CP . . . don't think it's last 2 seconds on the hotplate!!! ;D
Lol. Having this tonight too....from the fridge.
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The double recipe worked really well ;D
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What a lovely dessert. Very nice and easy to make. Used granita biscuits and added some grd ginger and a little cinnamon. Thank you another great recipe to add to my collection.
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Everyone loved it. Couldn't take a pic cos we were entertaining. Sort of recipe that is to everyone's taste cos its not overpowering, and in between an ice cream and cheesecake
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CP, glad you all liked it. Did you have topping with it?
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🍓Strawberry coulis. Neighbours over for tea tonight, and another one made - while I'm on a roll. Should just keep one or two in the fridge for spares.
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I think I will be doing just that CP. ;D
Keep one in the freezer all the time, have been asked to make another one so will make 2 , handy to have in freezer at this time of the year.
Marie
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CP, strawberry would be nice. The original recipe used Raspberries.
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I made this for dinner party last Saturday night and my friends all loved it. I made it in a rectangular tin and had some mixture left over, so have popped that in the freezer. I figure I can add that to a dessert as an icecream on the side. I found it really easy being able to slice straight pieces. I also made coulis - I did one with frozen mixed berries and put the mixture through a sieve to get rid of the pips. Will be making this for Xmas Day too!
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Kezza, it is pretty easy also. Uni did lots of different things with this recipe.
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The double recipe worked really well ;D
hi Halex
Did you double and put in one large dish or did you make two deserts?
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Another hit! Yep spares for the freezer definitely 😇
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Just used my 23cm spring form.
Gtta go gangnam style :)
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Hi Chookie - would you be able to add things - nuts, fruit etc to this mix before freezing. What do you reckon.
Cheers...Deb
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i have added almond flakes demak
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Thanks Uni. Deb, Uni is the expert on adding things. ;D
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Someone might have already asked this somewhere, but could I make this with lactose free cream? Has anyone tried that?
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i pretty sure lactose free cream doesnt whip or is that UTH cream ???
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Well the lactose free cream we get is UHT.... so either way it probably wont work :( Thanks Uni.
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if u add Premitex which is blend of hydrocolloids and an emulsifier it will whip
i sound smart, dont I ;D
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You sure do Uni, you're brilliant! ;D ;D
Now I just need to figure out what you're talking about :D
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i was just been cheeky, i have no idea what i am talking about :-*
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LOL I should've known :-)) ;D
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if u add Premitex which is blend of hydrocolloids and an emulsifier it will whip
i sound smart, dont I ;D
;D ;D ;D
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Excellent - thanks for the almond tip. I notice there is no butter in the biscuit mix, is this because it is frozen. Guess so hey!
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i was just been cheeky, i have no idea what i am talking about :-*
I'm very sure you know what you're talking about Uni!! ;D ;D
http://www.premiumingredients.es/en/premium/section/applications/dairy/emulsifiers+and+stabilizers+for+non-dairy+whipping+cream
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OMG..... Uni..... :-)) ;D
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Excellent - thanks for the almond tip. I notice there is no butter in the biscuit mix, is this because it is frozen. Guess so hey!
The gingernut stick to the wet mix and when frozen most remain there.
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I made this today as a back-up dessert for Saturday if needed and I added a few calories by adding some butter to the homemade biscuit crumbs Chookie. I remembered last time not all the crumbs stuck so thought I would try 70g butter in the mix.
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Yes, I know not all the crumbs stick, but the original recipe was for a light dessert.
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i make this without the crumb base so my DIL can also eat it for the rest of us i place a few tablespoons of the crumbs on the plate then place the cake on top of it, i also do this with cheesecakes
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That's a great idea Uni as then everyone can eat it :)
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Good idea Uni.
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I didn't have any problems with the crumb - it definitely adds to the flavour of the whole dessert. Yes, great idea Uni to add it separately if you have anyone who can't eat it.
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Yummy, I must make this...
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I've been wanting an excuse to make this again, so I offered to bring a dessert to a BBQ on Saturday. Doubled the filling amount, only just fits into my tin. Had some raspberry coulis in the freezer so added a couple of spoonfuls to the mix and tried to swirl some on top - hmmm I guess you would call this 'abstract' food art!
(http://img.tapatalk.com/d/12/12/12/reryguga.jpg)
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Deedub, looks great. Like the art.
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looks delicious deedub
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Looks very artistic Deedub. I still haven't got around to making this one but it will happen soon(isn).
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Mmm, looks delish!
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Great idea deedub. Looks amazing.
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Made this Sat morning to have for Christmas lunch. Doubled the mix, not the crumbs and it looks fantastic, right up to the top of the spring form pan, so should be wonderful. Serving with a choice of cherry coulis or a syrup made of my homemade fruit mince for that Christmas touch. thanks Chookie. ;)
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demark, love the topping ideas. ;D
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I made this for new years day lunch at my mums, followed the original recipe and served with blueberries and cream. Only about two slices left - ate almost the whole cake between 5 oops(http://img.tapatalk.com/d/13/01/01/7a5ydy4y.jpg)
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looks good Kath
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Kath, very moorish. Looks great.
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Wow that looks lovely Kath.
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I also made it for dinner recently and served it with raspberry coulis and cashew clusters from Costco which I chopped roughly in the TMX. 5/5 again from us.
BTW, those cashew clusters ( essentially raw cashews in toffee) are so delicious!
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I made this for the first time last night . .it's been a great hit here!! Thanks again, Chookie!! A really great, easy, and practical (given that it can travel so well and can be done so far in advance) dessert!! :D
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Very pleased GF and courton that this recipe pleased you both.
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This is an absolute favourite in our house - it keeps for ages in the freezer, wrapped in clingfilm, so we always have a yummy special dessert on hand for unexpected visitors, or just when DH and I feel like it ;D
Like others, I use single quantity of the base, but double the filling mixture. I also use some of Tenina's berry lime coulis (For Foods Sake) to swirl through the top of the mixture before freezing. Deeee-licious!! Thanks Chookie :-* :-* :-*
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Ooooo that does sound ice. I put foil as wellover it, when in the freezer, so I can't see it and want bit.!!!!
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Mmmm....loved it as is, with the crushed gingernut....so creamy :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/20bb9628677e1616ea7c5fc5275e9277.jpg)
Stirred through 1/2 cup gingernut biccies through filling, & topped with some more
(http://i618.photobucket.com/albums/tt266/nachothecat/7e12450ec400dc31e571743aaa57fc02.jpg)
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I LOVE THIS CAKE ;D
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After Bali Uni ;) ;D
Gorgeous Maddy :-*
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Maddy, so nice.
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So many different looks from the cooks on here, tall, thin, white, yellow - all gorgeous.
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bumping this fabulous dish for Christmas!! ;D
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I LOVE THIS CAKE ;D
So do we!
Mmmm....loved it as is, with the crushed gingernut....so creamy :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/20bb9628677e1616ea7c5fc5275e9277.jpg)
Stirred through 1/2 cup gingernut biccies through filling, & topped with some more
(http://i618.photobucket.com/albums/tt266/nachothecat/7e12450ec400dc31e571743aaa57fc02.jpg)
and don't you just love the way Maddy does it! :)
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Uni is the expert at variations on this recipe. Amazing.
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This is a huge hit with my family and friends! Made it several times, serving it with Raspberry Coulis. beautiful!
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I need to have another one of these in my freezer, DH is always inviting people over for dinner without much notice.
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Somehow I had missed this beauty. I made it today for my DH's Birthday . He loves Icecream and cheesecake, it was a winner. Even my DD's who aren't cheesecake fans loved it. It will be a repeater in our house. Thank you Chookie.
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Bedlam, glad you all enjoyed it.
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It will soon be summer and time for all these delicious things.
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Looking forward to trying this Chookie!
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I have wanted to try this recipe ever since I first saw it but was worried about the raw eggs and now I have gone through all the posts and found Uni's solution. Will give it a try now as something different for DD birthday and Christmas. Thanks again.
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I made a second one today for the family gathering. My 83 y/o FIL( who is usually very contained with his eating and doesn't indulge too much) had 4 pieces. Everyone loved it again. I can see this being an often request treat.
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Bedlam, Men sure like their ice cream. Glad he enjoyed it.
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I think I will make this and slice it and put in the freezer. It will be handy when someone drops in. We love it.
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Bump.
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Bumping this popular recipe as a potential dessert for Christmas. ;) :D
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I made this today to take to a family Christmas lunch tomorrow. I tweeked the base to make it gluten free. I ground some almonds and mixed them with some coconut flour and melted butter and baked it for just under 10 minutes in a moderate oven. My proportions were roughly 3/4 cup gound almonds, 1/4 cup coconut flour and 50 g of butter.
I increased the size of the tin to 26cm, doubled the filling and followed Uni's method of cooking the eggs, but dropped the temp by 10 degrees. I also made a Batch of Tenina's FFS's berry and lime coulis and drizzled it over the top.
I can't wait to taste it :)
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That's going to go down a treat on a 41 degree day Sue. Great decoration.
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Delicious looking dessert Sue 8)
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ES, looks delicious. I made the cream cheese filling without the base and froze it in an ice cream container. I will also take inspiration from Uni and sprinkle crushed Gingernuts over plate and then dress with a sauce of mango or raspberries. A very handy Xmas dessert.
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That looks fantastic ES. Thanks for the gf base. I'll try it.
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The cake went down a treat today - there are no leftovers at all.
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The cake went down a treat today - there are no leftovers at all.
That is both good and bad. ES.
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Absolutely beautiful ES. We love this cake in our house. Love your pattern.
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I love this recipe as we can do so much with it, so many variations.