Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: meganjane on April 03, 2012, 04:32:43 am
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One word - Stupendodeliciousgorgeousness.
Easy to make, but I had to do a couple of changes. I didn't have any pecans, so subbed with hazelnuts.
My meringue wasn't quite fluffy after the required 6 minutes, so I gave it another 3 minutes without temps. Perfect.
When adding nuts, only do 2 x 12 seconds (this is what Tenina has advised)
Also, make and decorate at least 4 hours ahead of time, if not the day before.
I didn't have enough chocolate coated beans left as I only bought the small pack, so I coated some toasted hazelnuts with melted chocolate and decorated with that.
As it is so rich, I would make a raspberry coulis next time to go with it. I served it with strawberries, which worked well to cut the sweet richness.
10/10
Sorry, no photo!
Edited for speeeling.
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I think from your description MJ that was rather tasty. ;D Thanks for the hint re making it the day before. I like that sort of thing.
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Edited for speeeling.
You certainly did a good speel MJ ;)
I'm planning on making this for Easter Sunday lunch dessert. Just waiting for my CB beans to arrive (hurry up postie) and actually only ordered them yesterday so if they don't arrive in time, may have to sub with cookies suggestion I think of small choc easter eggs. I'm gonna make the day before so the pressure is off.
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We're having it for dinner Tuesday evening with my brothers and their partners. Lots to help eat it all so I won't have to eat all the leftovers. :'( :'( :'(
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This was lovely again. I had to make a couple of changes though. I added some almonds to the pecans as I thought I didn't have enough. (found the extra pecans later :-))). I also ran out of choc coated beans so I substituted chocolate covered almonds - very nice.
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I forgot to review this :o made for Easter Sunday lunch, and everyone loved it. Only needed very small pieces though because it was very rich. I topped it with Ferrara Roche choc instead of crio bru beans because I couldn't handle it if someone said yuk and didn't eat them (because they are exxy)
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I made this in my Thermo Chef for Mothers Day lunch. It was really yummy. In fact, I had another slice just now and I think it was even better after 2 days.
I pretty much followed the recipe except that at step 6' I whipped the egg whites at speed 2 instead of speed 3. I was really impressed at how they whipped up. Maybe I could make pecan Macarons?
I used Lindt orange intense choc, and left some of the mixture in the bowl. However, the resulting mix was too runny. More like chocolate sauce. I tried it again with the other half of the block of chocolate, and got a shock as smoke started billowing out from the bowl as I mixed it at 50C. I turned off the heat and just mixed it at speed 2 for a minute and it seemed to be ok.
I didn't have any chocolate Crio Bru beans, so I just used some ordinary Crio Bru with the cream, and decorated it with toasted pecans and a chocolate rose.
(http://img.tapatalk.com/0e023a8d-006c-bdf3.jpg)
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Oh, and this is all that is left
(http://img.tapatalk.com/0e023a8d-011e-b81f.jpg)
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Lovely ES, did it taste just like the one we had at the cooking class or like me, had you forgotten how that one tasted?
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I'm not sure either, but this was really good. We will all be fighting over the last slice tomorrow ;D
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The sign of something tasting good is only one small slice left! Looks very good EmeraldSue. ;D