![]() The Tim Tam is also an excellent accompaniment for cakes, either as part of the filling or as a decoration in place of icing. In Arnott’s own words, the biscuits are “chocolaty on the outside, crunchy on the inside, and delicious all over” and I couldn’t agree more. Tim Tam are more than just a regular treat for your sweet tooth. ![]() The flavours were Double Choc Crunch, Honeycomb, Mint Crisp and. Slowly add the condensed milkthru the feeder tube a little at a time until blended in a dough. The crush varieties only had a single biscuit layer compared with the usual double layer. I would usually build a Mint Julep but with the extra viscosity of the syrup, I decided to shake it first to make sure the ingredients really emulsified sufficiently. Crush Tim Tams in a Bamix Slicesy using the Masterblade. I then combined the syrup/sauce with some delicious bourbon and added in some mint bitters to really accentuate the delicious fresh flavor. I started by making a Tim Tam Dark Mint syrup that turned out more like a chocolate sauce as it was a little more viscous than anticipated. Pour the salted caramel over the top and use a skewer or chopstick to gently swirl through the cheesecake. Add in the double cream and beating until smooth and creamy. ![]() I love that they were named after a US racehorse, so I created this version of the classic Mint Julep with the Tim Tam Dark Mint cookies, made with a mint crème filling and covered in chocolaty deliciousness. Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth. When I was in Australia I got a little addicted to Tim Tam’s, they were my decadent indulgence whenever I wanted something sweet. (Sadly I did forget this so ended up sprinkling the tim tams on top of the ganache Would be better though in the middle). ![]()
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