April 22, 2014 by

cook along with George Calombaris: classic Greek Thermomix dessert

Thermomix dessert recipe video with George Calombaris Chef George Calombaris is one of the world’s best known Thermomix ambassadors. As one of Australia’s most famous chefs, restaurateurs, and TV presenters (MasterChef AU) he is also known as a passionate fan of the Thermomix — both at home and at work. It’s fun to find Calombaris now presenting Thermomix dessert recipe that harkens to his Greek ancestry.

Galaktoboureko is a semolina custard in phyllo pastry served with a delicate syrup. The Calombaris version of this classic Greek Thermomix dessert is served with Licorice Ice Cream.

Why is this Thermomix dessert video worth watching?

  • Calombaris presents with deft enthusiasm. He is clear, concise, and knows how to handle the super kitchen machine. Watch and learn!
  • His instructions for Galaktoboureko are simple and straightforward. Easy to follow with success.
  • This is a great introduction to a classic Greek dessert recipe that will expand the culinary repertoire of all Thermomix fans.
  • Well produced, professional quality video from Thermomix Australia.

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See 8 comments from people who cook with Thermomix:

  1. avatar
    A Canadian Foodie 23 April 2014 at 8:13 am (PERMALINK)

    Excellent recipe and instructions – with the exception of – for me – the most difficult part of the recipe – HOW in the world do you layer the 8 layers of phyllo over that liquid filling?
    Obviously it is difficult… as they didn’t even show how he did it. I must find a traditional video to find out how to layer the top layers over such an unstable, liquid filling. Other than that – brilliant! I am definitely going to make the ice cream!
    :)
    V

    Author
  2. avatar
    ThermomixBlogger Helene 23 April 2014 at 9:05 pm (PERMALINK)

    Ha ha Valerie — that’s too funny! I had exactly the same thoughts. I was waiting to see how he would handle it, but he didn’t show :( I figure that he probably just buttered the layers and stacked them together on this countertop and then gently lifted them as one, to be placed on the custard. That’s how I will likely do it, when I try :-)

    I DID however appreciate that he stated the weight of the eggs. I think this is an oft overlooked detail in eggy recipes that call for a “number” of eggs… as our eggs do vary in size quite a bit.

    Author
  3. avatar
    Kirrilly 26 April 2014 at 8:03 pm (PERMALINK)

    Naughty George, NEVER crack your egg on the lid/Thermomix!! You risk damaging your scales!

    Author
  4. avatar
    Desma 9 May 2014 at 7:15 pm (PERMALINK)

    I was told by a visitor from the manufacturing side of things with thermomix that tapping on the jug does not do anything to the scales at all. I have been tapping my spatial and breaking my eggs for years. How long do you cook this in the oven for????

    Author
  5. avatar
    Desma Feeney 13 May 2014 at 1:17 am (PERMALINK)

    I made this on Saturday and putting the top 8 layers on was easy, so no need to worry ladies.

    Author
  6. avatar
    ThermomixBlogger Helene 14 May 2014 at 10:30 pm (PERMALINK)

    Phew, that’s great news — thanks Desma :)

    Author
  7. avatar
    Cecilia 13 June 2014 at 4:09 pm (PERMALINK)

    And what Presentation of liquorice?? Leaves? root? candy?

    Author
  8. avatar
    ThermomixBlogger Helene 15 June 2014 at 11:21 am (PERMALINK)

    Hello Cecilia — Thanks for this great question. The recipe for liquorice ice cream is published here. (I haven’t published it on this blog because I’m not authorized to do so…) I assumed your question would be answered by going to the actual recipe but when I checked it, I found it confusing as you did — ie. the type of liquorice is not specified. If we look at the method/instructions for the ice cream on that recipe page, we see it calls for “melting” the liquorice in the milk. Therefore, I assume Calombaris is using liquorice candy. When I researched this further I found a similar recipe which calls for “soft liquorice sticks”. Using liquorice in this form will result in a lovely deep black liquorice ice cream, rather than the brown version found here — made from liquorice root, rather than candy. Hope this helps sort out any confusion :) H.

    Author

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