THERMOMIX ® RECIPE
Ingredients
8 portion(s)
Liquorice ice-cream
- 170 g liquorice
- 380 g full cream milk
- 2 egg yolks
- 80 g caster sugar
- 120 g pouring (whipping) cream
Krokos syrup
- 1 pinch saffron threads
- 190 g water, pre-weighed
- 200 g caster sugar
Classic Galaktoboureko
- 500 g full cream milk
- 150 g caster sugar
- 1 vanilla bean, split lengthways, seeds scraped
- 120 g fine semolina
- 150 g Butter
- 2 eggs
- clarified butter, to brush filo pastry
- 16 sheets filo pastry
Recipe's preparation
Place liquorice into mixing bowl and chop 10 sec/speed 8. Scrape down sides of bowl and repeat if necessary.
Add milk and heat 12 min/80°C/speed 3, or until liquorice is melted. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Insert butterfly whisk. Place egg yolks and caster sugar into mixing bowl and whip 30 sec/speed 3.
Add ⅓ of the liquorice mixture back into mixing bowl and combine 3 sec/speed 3.
Add cream and remaining liquorice mixture and combine 10 sec/speed 3.
Strain through a fine meshed sieve. Pour mixture into a shallow slice tin and place in the freezer to set for a minimum 4 hours.
Remove from freezer and turn ice-cream block onto a chopping board. Using a large knife, cut ice-cream into approx. 3 cm cubes. Separate cubes into 2 even batches.
Place ice-cream cubes into mixing bowl and blend each batch 1 min/speed 9.
Place in a shallow baking tray and freeze until you are ready to serve.
Place saffron into a large heatproof bowl and add 2 tablespoons of the water. Stir and allow to steep whilst making the syrup.
Place caster sugar and remaining water into mixing bowl and heat 13 min/Varoma/speed "Gentle stir setting" , placing simmering basket instead of measuring cup onto mixing bowl lid. Pour syrup into the heatproof bowl with the saffron mixture , then cover with plastic wrap and set aside to cool until ready to use.
Preheat oven to 160°C. Grease and line a 20cm x 30cm baking dish.
Place milk, sugar and vanilla seeds into mixing bowl and heat 6 min/80°C/speed 3.
Mix 1 min/speed 2, adding semolina slowly through hole in mixing bowl lid onto rotating blades.
Add butter and mix 1 min/speed 2.
Add eggs and mix 20 sec/speed 2.
Cut filo pastry sheets to the size of your baking tray. Line the bottom of prepared tray with 8 of the filo pastry sheets brushing each sheet with clarified butter as you add them. Pour semolina mixture evenly on top of filo and repeat buttering and layering process with the remaining 8 filo pastry sheets. Bake 40-50 minutes (160°C), until lightly golden. Whilst still hot, pour half of the cooled saffron syrup onto the Galaktoboureko and allow to absorb.
To serve, cut a piece of Galaktoboureko, spoon a scoop of liquorice ice-cream on top and drizzle with krokos syrup to finish.
Liquorice ice-cream
Krokos syrup
Classic Galaktoboureko
Accessories you need
-
Butterfly
buy now -
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Tip
Click here to watch a video of George demonstrating this recipe.
This recipe was converted for Thermomix from George Calombaris' cookbook The Press Club.
Here are some handy hints on other ways you can use your Thermomix.
Sugar
Icing sugar is always handy to dust your baked goods with. Use your Thermomix to mill sugar to make icing sugar. Place 100-250g raw or white sugar into the mixing bowl and mill 15 - 20 sec/speed 9.
To make vanilla sugar, mill 350g of sugar with seeds from one vanilla bean pod 30 - 60 sec/ speed 10. Use the vanilla sugar straightaway or store in an airtight container until you are ready to use it.
Milk
Use your Thermomix to froth milk for your coffee or hot chocolate. Place desired quantity of milk into the mixing bowl and heat 3-5 min/80°C/speed 3. Once the milk reaches 80°C, blend for 20 sec/speed 8.
Milkshake
For a luscious vanilla milkshake, combine sugar, vanilla bean seeds, milk and a little ice cream for 15 sec/speed 9, and then 30 sec/speed 4. The mixture can be used as a base for other flavoured milkshakes.
Comments
Add a commentI made this today feeling like I was fumbling my...
I made this today feeling like I was fumbling my way through it all! Was the custard the right consistency?, is the syrup the right color?, am I layering the filo parity properly?, have I tucked the sides of pastry in right? I just kept following this wonderful recipe! At the end of baking time I was mortified... it had baked up into quite a bit bump in the middle! What the heck was I gonna do now? So I put a square baking tin on top, weighted it down with a pot of water and baked it for another 4 minutes. Whew that flattened it & it's now beautiful & flat, crispy and golden brown. Maybe it'll be ok after all I thought. I poured the cool syrup immediately over the hot flaky pastry and the smell filed the whole house. After a coupla hours we couldn't resist and tried it and all my lovely hubby Bob could say was OMG YOU ARE AMAZING!! I felt so proud of myself, thank you GC for this fantastic recipe... YOU are amazing!! I'm definitely going to make it again. Might even try the icecream. 😊
Can this recipe be doubled? I have a TM31. ...
Can this recipe be doubled? I have a TM31.
It was absolutely delicious!
Oh, looks so interesting as for me
Oh, looks so interesting as for me
Just made the ice cream - OMG, so creamy and YUM....
Just made the ice cream - OMG, so creamy and YUM. Thank you George ...... made the entire dessert this time & the ice cream really helps to cut through the sweetness. Beautiful dish 👌🏻
Sooooooo good!! This is def a
Sooooooo good!! This is def a crave-worthy recipe! :P Thanks George
This was soooo good! Did this
This was soooo good! Did this for friends over the weekend. Everyone loved all the elements. We even had it for breakfast!
I made it without the ice
I made it without the ice cream and it was great. Inially the cooking times seemed a bit high, until I realised that that was for the icecream part.
I didn't have any saffron so I used a Saffron substitute: 1/4 tsp Turmeric and 1/2 tsp Paprika. Worked well, but I'll try some saffron next time.
This is amazing... made it to
This is amazing... made it to take to a friend's house for dessert and it was an absolute hit especially the icecream! I found it very easy to make and just so very very yummy! Thanks for sharing George
Sadly this didn't work for
Sadly this didn't work for me, my custard split.
AMAZING!! I made the dessert
AMAZING!! I made the dessert with the ice cream and the sauce- very popular and impressive. Have also made the ice cream on its own. Great recipe- easy to follow. The ice cream compliments the dessert perfectly- but is is strong, so you only need a small scoop.
Execllent recipe and very
Execllent recipe and very easy to do. Even my Greek Grandmother who tried this version says its very good!. My wife says the Liquorice ice-crema tastes like the ones in the shopping centres!.
Probably my most daring
Probably my most daring recipe to date,
We just make the licorice ice
We just make the licorice ice cream and we love it.
What an awesome recipe. I had
What an awesome recipe. I had the pleasure of preparing this gorgeous dessert at our group meeting, it was a winner all round. I must say licorice ice cream is my favourite flavour so I was very excited when it was on the menu with this awesome dessert. Thanks George for giving us this recipe I feel truly inspired.
Ice cream is amazing!
Ice cream is amazing!
Yumm!!!!! made the licorice
Yumm!!!!! made the licorice ice cream, so easy and delicious, absolutely bowl lickingly good. Had been looking for a licorice ice cream recipe and this is a winner, I cut the soft licorice quite small before blitzing, no need to strain, there were'nt any lumps just smooth ice cream. Will definately make again.
Liquorice ice cream is
Liquorice ice cream is delicious! Easy to make and really creamy. I used soft liquorice and no need to sieve. Thank you!
I made this today for my Mum
I made this today for my Mum for Mothers day and she LOVED it!!!! She even had a second helping and was very excited when I sent her home with leftovers. Thanks Geroge, what a great recipe.
I made the ice cream today
I made the ice cream today and at step 6 used my ice cream maker, Devine! Smooth, creamy and yummy. You certainly don't need to do the sieve step I had no lumps or bits at all.
OMGGosh!! Made just the
OMGGosh!! Made just the ice-cream and it is seriously gorgeously smooth and creamy!! Served it with a small pot of orange zest custard, flaked almonds and a sliced pear on the side.
I used the Natural Liquorice from the supermarket with Fleureau Cream (SA local brand) and didn't bother straining. Also did my initial freeze in a large ziplock bag as I find it easier than using icecube trays.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Thank you for your advice
Thank you for your advice knittercook. Greatly appreciated.
I make my icecream bases in
I make my icecream bases in my Thermomix but use my icecream maker, I'm also not going to sieve this when I make it as lumps of liquorice in the icecream is always nice.
In reply to the liquorice not chopping, soft eating liquorice is best, but this needs to be chopped into small chunks before adding it to the Thermomix.
My blog: shazknit.blogspot.com
Hi. I am looking forward to
Hi. I am looking forward to making this recipe for Mothers Day. i know this is a Theromix recipe but surely I can churn the ice cream after sieving it at 6. Any advice gratefully received.
Has anyone tried making the
Has anyone tried making the ice cream? My thermie won't cut the licquorice! Any ideas??
I've been searching for a
I've been searching for a liquorice icecream recipe, will be making this over the weekend
My blog: shazknit.blogspot.com
I have been waiting for the
I have been waiting for the Galoktobouriko thermomix version for so long!!Thank you George - I will try it as soon as possible.