Goxua with thermomix
(4 votes, average: 3.75 out of 5)
Loading... (4 votes, average: 3.75 out of 5)Loading...With this recipe we will travel to the north of Spain, with a rich traditional dessert of Basque cuisine, specifically from the Álava area. A delicious mixture of cream and sponge cake that you will surely love. Do you dare to try it?
Goxua in Basque means “sweet, rich”, so in a single word it sums up that it is a sweet and rich preparation, you can imagine how this dessert will be. This recipe uses Basque cuisine
Goxua with thermomix
Utensils Used:
Butterfly
Spatula
Goxua with thermomix
People
4
Preparation time:
10 minutes
Cooking time:
25 minutes
Total Time
35 minutes
Kitchen
Spanish
Spanish
Category:
desserts with thermomix
Goxua ingredients with thermomix
- 24 ladyfingers
- Custard cream:
- 100 grams of sugar
- 500 grams of whole milk
- 50 grams of cornstarch
- 3 whole eggs
- 1 tablespoon vanilla sugar, vanilla essence or pod (the pod will give it a more intense flavor)
- Whipped cream:
- 500 grams whipping cream
- 1 tablespoon Philadelphia cream cheese (optional)
- 100 grams icing sugar
- Liquid candy
- 45 grams of sugar
- 50 grams of water
- 50 grams of rum
Preparation of Goxua with thermomix
- Start by making the whipped cream. Place the butterfly on the blades of the Thermomix bowl and add the 500 grams of liquid cream to mount, the cream cheese if you wish (it will give it a little more softness and firmness) and the icing sugar, program.
- Speed 3/ No time
- You must be aware of the cream so that the smoothie does not go over, reserve in a container and refrigerate.
- Then, once the Thermomix bowl is clean and dry, add 400 grams of whole milk, reserve 100 grams to dilute the cornstarch, 100 grams of sugar, 3 whole eggs, vanilla and cornstarch diluted in milk, program.
- 5 minutes / Temperature 100°/ Speed 3
- Place the pastry cream in a container to cool or if you prefer in a pastry bag to decorate
- Finally prepare the liquid caramel, in a pan over medium heat, place water and sugar, let dissolve and little by little the sugar and then the rum, cook until the alcohol evaporates, just a few minutes.
- Once all the preparations are ready, proceed to assemble the dessert, it can be in individual cups or in a mold of approximately 20 cm to serve in portions.
- First, moisten the biscuits with the liquid caramel.
- Then in the container where the Goxua is going to be presented, he places the preparations as he can, the first one corresponds to the whipped cream, then the moistened biscuits and lastly the pastry cream.
