The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Zuppa Inglese


You'll need

To serve: roasted flaked almonds and slivered pistachios To serve: fresh raspberries (optional)   Sponge 5 eggs, separated 185 gm caster sugar 90 gm plain flour Juice of half a lemon   Crema pasticceria 375 ml (1½ cups) milk 1 vanilla bean, split and seeds scraped 5 egg yolks 90 gm caster sugar 35 gm plain flour 250 gm mascarpone   Raspberry jelly 200 gm frozen raspberries 55 gm (¼ cup) caster sugar sheets of gelatine (titanium strength), soaked in cold water sheets of gelatine (gold strength), soaked in cold water 300 ml moscato   Rhubarb compote 1 bunch of rhubarb, thinly sliced 200 ml Chianti 50 gm caster sugar 30 ml grappa

Method

  • 01
  • To make sponge, preheat oven to 160C. Using an electric mixer, whisk eggwhites until soft peaks form. With motor running, add half the sugar, whisking until firm and glossy (3-4 minutes). In a separate bowl, whisk egg yolks, flour, lemon juice and remaining sugar until pale (4-5 minutes). Fold through half the eggwhite mixture to lighten, then fold through remaining eggwhite mixture and spread onto a baking paper-lined 20cm x 30cm baking tray. Bake until a skewer withdraws moist but not sticky (35-40 minutes), then cool sponge.
  • 02
  • For crema pasticceria, combine milk and vanilla bean in a saucepan and bring just to the simmer (do not boil). In a bowl, whisk together egg yolks, sugar and flour until thick and pale. Pour over half the milk, whisking continuously, then add this mixture back to milk on the stove. Whisk over low heat until thickened (3-4 minutes). Cool completely then whisk in mascarpone until smooth.
  • 03
  • For raspberry jelly, combine raspberries, sugar and 1 cup of water in a saucepan and bring to the boil. Boil for 2 minutes then strain through a fine sieve. Squeeze excess water from gelatine, add to raspberry mix, stirring to dissolve. Cool completely, then add moscato, pour into a 15cm x 20cm container (jelly should be 2cm deep) and refrigerate until firm (1-2 hours).
  • 04
  • For rhubarb compote, combine all ingredients except grappa in a heavy-based saucepan. Add 100ml water and cover with greaseproof paper. Bring to the boil over medium-high heat, then turn off immediately. Stand until cool, then strain, reserving liquid. Add grappa to rhubarb liquid and set aside.
  • 05
  • To assemble trifle, you’ll need two 1 litre-capacity serving bowls (20cm diameter across the top and 10cm deep). Cut sponge to snugly fit bases of bowls, then soak base in rhubarb liquid, being careful not to let sponge fall apart. Top each with a 2cm-thick layer of crema pasticceria, then enough rhubarb to cover completely. Using your fingers, break up jelly into pieces and place over rhubarb. Tear up remaining sponge scraps, soak in rhubarb liquid and scatter over jelly. Finish with another layer of crema pasticceria, smoothing tops and refrigerate for at least 3 hours. To serve, scatter trifles with roasted almond flakes, slivered pistachios and fresh raspberries.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×