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Classic Galaktoboureko, liquorice ice-cream, krokos syrup


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4

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
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Recipe's preparation

    Liquorice ice-cream
  1. Place liquorice into mixing bowl and chop 10 sec/speed 8. Scrape down sides of bowl and repeat if necessary.

  2. 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.

  3. Insert butterfly whisk. Place egg yolks and caster sugar into mixing bowl and whip 30 sec/speed 3.

  4. Add ⅓ of the liquorice mixture back into mixing bowl and combine 3 sec/speed 3.

  5. Add cream and remaining liquorice mixture and combine 10 sec/speed 3.

  6. 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.

  7. 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. 

  8. Place ice-cream cubes into mixing bowl and blend each batch 1 min/speed 9.

  9. Place in a shallow baking tray and freeze until you are ready to serve.

  10. Krokos syrup
  11. Place saffron into a large heatproof bowl and add 2 tablespoons of the water. Stir and allow to steep whilst making the syrup.

  12. 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.

  13. Classic Galaktoboureko
  14. Preheat oven to 160°C. Grease and line a 20cm x 30cm baking dish.

  15. Place milk, sugar and vanilla seeds into mixing bowl and heat 6 min/80°C/speed 3.

  16. Mix 1 min/speed 2, adding semolina slowly through hole in mixing bowl lid onto rotating blades.

  17. Add butter and mix 1 min/speed 2.

  18. Add eggs and mix 20 sec/speed 2.

  19. 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.

  20. To serve, cut a piece of Galaktoboureko, spoon a scoop of liquorice ice-cream on top and drizzle with krokos syrup to finish.

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Accessories you need

11

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.

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Comments

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  • Sooooooo good!! This is def a

    Submitted by Rachie04 on 1. January 2016 - 18:13.

    Sooooooo good!! This is def a crave-worthy recipe! :P Thanks George tmrc_emoticons.D

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  • This was soooo good! Did this

    Submitted by Margarita Helen on 20. September 2015 - 19:00.

    This was soooo good! Did this for friends over the weekend. Everyone loved all the elements. We even had it for breakfast!

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  • I made it without the ice

    Submitted by monaro427 on 24. August 2015 - 14:07.

    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. tmrc_emoticons.8)

    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.

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  • This is amazing... made it to

    Submitted by freeryed on 29. July 2015 - 01:42.

    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 Cooking 1

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  • Sadly this didn't work for

    Submitted by sam.w_74 on 9. June 2015 - 08:40.

    Sadly this didn't work for me, my custard split.  

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  • AMAZING!! I made the dessert

    Submitted by jennieM on 10. April 2015 - 20:40.

    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.

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  • Execllent recipe and very

    Submitted by 30laur on 2. November 2014 - 13:14.

    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!.

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  • Probably my most daring

    Submitted by ChrissyB on 28. June 2014 - 18:10.

    Probably my most daring recipe to date,

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  • We just make the licorice ice

    Submitted by taradowdell on 25. June 2014 - 10:02.

    We just make the licorice ice cream and we love it.

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  • What an awesome recipe. I had

    Submitted by Jude67 on 4. June 2014 - 11:03.

    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. 

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  • Ice cream is amazing!

    Submitted by Jurassic Lis on 16. May 2014 - 16:57.

    Ice cream is amazing!

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  • Yumm!!!!!  made the licorice

    Submitted by nannykat on 15. May 2014 - 19:36.

    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.

     

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  • Liquorice ice cream is

    Submitted by Dianne Fry on 11. May 2014 - 23:12.

    Liquorice ice cream is delicious! Easy to make and really creamy. I used soft liquorice and no need to sieve. Thank you! tmrc_emoticons.)

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  • I made this today for my Mum

    Submitted by BeautyFoodie on 11. May 2014 - 19:58.

    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. tmrc_emoticons.)

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  • I made the ice cream today

    Submitted by Julie Bird on 4. May 2014 - 15:40.

    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. 

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  • OMGGosh!! Made just the

    Submitted by Sharon.thermomix on 2. May 2014 - 01:44.

    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. Love

    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 - Group Leader Adelaide 0409 150 729

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  • Thank you for your advice

    Submitted by Bellavictoria on 25. April 2014 - 08:25.

    Thank you for your advice knittercook.  Greatly appreciated.

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  • I make my icecream bases in

    Submitted by knittercook on 25. April 2014 - 08:05.

    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

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  • Hi.  I am looking forward to

    Submitted by Bellavictoria on 25. April 2014 - 07:34.

    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.

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  • Has anyone tried making the

    Submitted by lehcara on 24. April 2014 - 22:31.

    Has anyone tried making the ice cream?  My thermie won't cut the licquorice!  Any ideas??

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  • I've been searching for a

    Submitted by knittercook on 24. April 2014 - 16:17.

    I've been searching for a liquorice icecream recipe, will be making this over the weekend  Cooking 7

    My blog: shazknit.blogspot.com

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  • I have been waiting for the

    Submitted by Pelayia on 23. April 2014 - 23:03.

    I have been waiting for the Galoktobouriko thermomix version for so long!!Thank you George - I will try it as soon as possible.

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