- TM 31
Ingredients
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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I'm cooking this todayRecipe'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
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.
Thermomix Model
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Recipe is created forTM 31
Comments
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.
It was absolutely delicious!
Oh, looks so interesting as for me
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 crave-worthy recipe! :P Thanks George
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 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 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 me, my custard split.
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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