THERMOMIX ® RECIPE
- 170 g liquorice
- 380 g full cream milk
- 2 egg yolks
- 80 g caster sugar
- 120 g pouring (whipping) cream
- 1 pinch saffron threads
- 190 g water, pre-weighed
- 200 g caster sugar
- 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
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.
Accessories you need
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.
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.
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.
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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