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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Momofuku's steamed buns

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Adriano Zumbo: Gianduja Christmas crackers


You'll need

75 gm caster sugar 15 gm liquid glucose 55 ml pouring cream 1/3 gelatine leaf (titanium strength), softened in cold water for 5 minutes 35 gm unsalted butter, coarsely chopped 1 kg dark chocolate (70% cocoa solids), melted To decorate: gold leaf (optional)   Gianduja rice pops 30 gm rice puffs (see note) 160 gm caster sugar 200 gm dark chocolate (70% cocoa solids), finely chopped 100 gm gianduja chocolate, finely chopped (see note) 30 gm popping lollies, such as Pop Rocks (see note) 6 cherries, pitted and halved   Chocolate mousse sabayon 150 ml pouring cream 150 gm egg yolks (about 8) 100 gm caster sugar 230 gm dark chocolate (55% cocoa solids), finely chopped 100 gm dark chocolate (70% cocoa solids), finely chopped 660 ml pouring cream, whisked to soft peaks

Method

  • 01
  • Combine sugar, glucose and 30ml water in a saucepan and stir over medium-high heat until sugar dissolves. Brush down sides of pan with a wet pastry brush, then bring to the boil and cook until dark caramel (8-10 minutes). Meanwhile, warm cream in a separate saucepan over medium heat. Add to caramel (be careful as mixture will spit), stir to combine. Squeeze excess water from gelatine, stir into caramel, remove from heat, add butter, stir to combine. Stir through ½ tsp sea salt flakes, refrigerate until cooled completely (15-20 minutes).
  • 02
  • For gianduja rice pops, preheat oven to 180C. Spread rice puffs on an oven tray and bake until toasted (2-3 minutes). Combine sugar and 40ml water in a small saucepan and stir over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, then bring to the boil and cook until dark caramel (8-10 minutes). Stir through rice puffs with an oiled spoon, spread on a lightly oiled tray, then cool completely, finely chop and set aside.Meanwhile, melt dark chocolate in a heatproof bowl placed over a saucepan of simmering water, stir through gianduja until melted, then stir through pop rocks and rice puff mixture. Half-fill lightly oiled ice cube trays with gianduja rice pops, forming a well in centre, pipe in a little butter caramel (you may have a little left over) and top with a cherry half. Fill with remaining gianduja rice pops, refrigerate until firm (20-30 minutes), then unmould.
  • 03
  • Meanwhile, for chocolate mousse sabayon, combine cream, yolks and sugar in a small saucepan and whisk to combine. Whisk continuously over low heat until mixture reaches 85C on a sugar thermometer (5-7 minutes). Transfer to an electric mixer and whisk until cooled to room temperature (5-7 minutes). Meanwhile, melt both chocolates in a heatproof bowl over a saucepan of simmering water, then cool to 45C on a sugar thermometer. Fold through whipped cream, then fold in cooled yolk mixture, transfer to a piping bag (no nozzle).
  • 04
  • Line twelve 5cm-diameter, 10cm-high cylinder moulds (see note) with baking paper and place on a tray lined with baking paper. Half-fill each mould with chocolate mousse sabayon, push a piece of gainduja rice pop vertically into each, pipe in enough chocolate mousse sabayon to fill to tops and freeze until firm (1-1¼ hours), then unmould and freeze until required.
  • 05
  • Cut twelve 10cm x 21cm pieces of acetate (see note) and place on a work surface. Working with one piece of acetate at a time, spread a 2mm-thick layer of melted chocolate with a palette knife, set aside stand until starting to set (2-3 minutes), then wrap around a chocolate mousse cylinder, chocolate-side inward. Refrigerate until chocolate is well set (8-10 minutes), remove acetate and refrigerate until required.
  • 06
  • Thickly brush insides of 24 silicone patty cases with most of remaining chocolate, freeze until well set, peel away silicone and refrigerate chocolate cases until required. Brush underside of chocolate cases with a little more melted chocolate, attach to each end of chocolate-coated cylinders, decorate with gold leaf, refrigerate until required. Crackers can be made up to 3 days ahead.
Note Rice puffs are available from the cereal section of supermarkets. Gianduja chocolate is available from Simon Johnson, The Essential Ingredient and select delicatessens. Popping lollies are available from The Essential Ingredient but need to be ordered. If cylinder moulds are unavailable, substitute tall drinking glasses of similar dimensions. Oil bases and sides well, line sides with baking paper and follow recipe. To unmould, dip bases of glasses in hot water to loosen. Acetate is available in sheets from art supply stores; you’ll need the thin flexible sheets.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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