Well, a post from me has arrived before Christmas !!! It looked like Christmas might get here first.
There has been lots of activity on the Forum Thermomix site though and so I don't feel quite so bad about neglecting this blog.
This recipe appears on the Thermomix Monthly Mouthful Competition for December, but there were no pictures there, so some pictures here to show what it should be like. Sort of!
The idea came from a friend who is making it for Christmas for her family. She probably won't be making it in the Thermomix, even though her sister is a consultant.
Basically there is no cooking. You make a meringue, whip some cream, coat some glacé fruit in some chocolate, mix them together and freeze it. Vanessa's recipe also had slivered almonds, but I forgot! It is best to allow the mixture to freeze a bit before adding the fruit, but you can just tip it in and it should work OK.
Hope you have a great Christmas and New Year.
Thermomix Iced Chocolate Glacé Fruit Pudding
130 g sugar
4 eggs, separated
400 g cream (35%)
2 Tbsp liqueur of your choice (Grand Marnier, Kahlua, Frangelico, etc)
150 g mixed candied peel or glace fruit(cherries, apricots, pineapple, …)
90 g chocolate, dark. Milk or white (your choice), roughly chopped
Optional – 60 g honeycomb or a Violet Crumble bar, roughly chopped
You will need a 1.5 litre pudding basin
Place the sugar into a dry, clean TM bowl and grind for 30 seconds on speed 9. Set aside in a cup or bowl, and roughly wipe out with a dry spatula. You can leave some sugar in the bowl.
Next, place the egg whites into the TM bowl with the butterfly and whip for 3 minutes at 37°C on speed 4. Set the machine to 3 minutes at 37°C on speed 4, and add the sugar gradually through the hole in the lid. The result should be a firm meringue mixture. Remove this and place into a large mixing bowl. No need to clean the bowl.
Place the cream, egg yolks and liqueur into the TM bowl with the butterfly and whip for about 30 - 40 seconds on speed 4, until it is thickened. Add this to the meringue mixture and gently fold through. No need to clean the bowl.
Place the chocolate in the TM bowl and melt for 3 minutes at 50°C on speed 1.
Add the fruits to the TM bowl and mix for 20 seconds on Reverse + speed 2. Pour onto some silicon paper or a plate and allow to cool before adding to the cream and meringue mixture. If you want to add some honeycomb then do so now.
Pour mixture into the pudding basin. Cover with plastic wrap and place in freezer.
To serve, dip the bowl briefly in hot water, then slide a knife around the edge. Turn upside down onto a serving plate.