Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on November 25, 2013, 01:04:10 am
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This recipe was contributed to the book by a chef in Germany and served with Potato Foam. I didn't make the potato foam. I also reduced the amount of a mild curry powder from 2 tsp down to 1 tsp.
As with some of these cheffy recipes, they are more suited to the restaurant than the home kitchen. Timing for this ice cream is critical as once it is frozen overnight it changes texture from normal looking ice-cream to a crumbly mix that is impossible to scoop into a neat shape. It can be churned again in the TM though before serving which I did so that I could see the difference. It is so worth the trouble of blending it for a few seconds on a high speed for 1 serving. I didn't think I would want to do this but the change in texture is certainly worth the effort.
Maybe not everyone's cup of tea but it's an interesting flavour and if you don't tell your guests what it is, maybe they will enjoy it as I have.
Picture 1 is how it looked when first made and had been churned and in the freezer for a couple of hours.
Picture 2 shows how it looked next day.
Picture 3 after a quick blitz in the Thermomix.
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That's an interesting sounding mixture, Judy. I must admit that it is a recipe I wouldn't even look at making had I not read this.
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I think I would have panicked when I found it looking like picture 2 Judy. Does it taste like pumpkin soup at all?
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glad you asked the question cookie I was thinking cold pumpkin soup, it certainly looks pretty :D
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No, it doesn't taste like pumpkin soup girls although it does have a slight curry flavour.
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Not one for me I don't think.
I can't get my head around it, it sounds so wrong!
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Don't think that it's my cup of tea Judy. Thanks for being "brave" and trying it!!
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Good on you judy for trying it. I dont think I will.
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It's nice to push the boundaries of your cooking occasionally and no other book does it like In the Mix. I'll have fits of wanting to try something different but then I'll want to go back to comfort food.
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Some flavours are just hard to 'get your head around. ' I found eating a macaron in Melbourne that was meat pie and sauce hard to take. It just didnt seem right. A bit like expecting crio to be very chocolatey.