- 85 g Butter
- 250 g Gingernut biscuits
- 390 g thickened cream
- 70 g Milk
- 1 tsp gelatin
- 1 tbsp hot water
- 200 g white chocolate, broken into pieces
- 100 g marshmallows
- to taste extra chocolate, shaved for decorating
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add butter in pieces, melt 1 minute 80°C SP 1.
Add biscuits, blitz 10 seconds, SP 7.
Press into a greased and lined springform tin, or pan of choice with removeable base, refrigerate for 30 minutes. Wash and dry bowl.
Insert butterfly, add cream, and whip SP 4 until thickened, set aside in fridge. Remove butterfly.
Add gelatine to hot water (use MC) and stir to dissolve.
Add milk to bowl, heat 2 minutes, 90°C, SP 2.
Add chocolate and marshmallows, heat 4 minutes, 80°C, SP 2, until melted.
Pour dissolved gelatine in through lid, mix 20 seconds, SP 3.
Rest the mixture in the bowl for 30 minutes.
Add reserved whipped cream, and fold gently with spatula, then pour onto biscuit base, refrigerate for 4 hours or until set.
Serve with extra shaved chocolate.
Any flavour of chocolate can be used.
Seasonal berries can be added for beautiful colour and decoration when serving.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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