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.

Adriano Zumbo: Passionfruit, lychee and coconut bûche de Noël


You'll need

160 gm pitted lychees (about 30), coarsely chopped 160 gm mango (about ½ large), coarsely chopped 2 tbsp passionfruit pulp (about 1½ passionfruit) 200 gm caster sugar gelatine leaves (titanium strength), softened in cold water 15 gm pineapple, diced   Coconut dacquoise 55 gm dessicated coconut 50 gm pure icing sugar, sieved 30 gm almond meal 75 gm eggwhite (about 2) 50 gm caster sugar 2 kaffir lime leaves, stalk removed, shredded   Coconut pandan mousse 75 gm caster sugar 50 gm eggwhite (about 1½) 250 ml (1 cup) coconut cream 2 pandan leaves, coarsely chopped gelatine leaves (titanium strength), softened in cold water 175 ml pouring cream, whisked to soft peaks   Marshmallows 225 gm caster sugar 125 gm eggwhite (about 3½) 1 vanilla bean, scraped seeds only 2 gelatine leaves (titanium strength), softened in cold water

Method

  • 01
  • Reserve 10gm each of lychee and mango, then process remaining lychee and mango in a small food processor until smooth. Add passionfruit pulp, stir to combine, then transfer one-quarter of fruit purée to a small saucepan. Warm over low heat, stir in sugar until dissolved. Squeeze excess water from gelatine, add to pan, stir to dissolve. Add to remaining puree, stir to combine, stir through pineapple, reserved lychee and mango, pour into a 9cm x 18cm loaf tin lined with plastic wrap, refrigerate until set (2-3 hours). Turn jelly out of tin, trim edges, then cut out four 2.5cm x 16cm strips (there will be jelly left over), refrigerate until required.
  • 02
  • Meanwhile, for coconut dacquoise, preheat oven to 180C. Combine coconut, icing sugar and almond meal in a bowl, set aside. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar, whisking continuously until firm peaks form (5-6 minutes), then fold through coconut mixture and lime leaves. Spread in base of a 20cm square cake tin, greased and lined with baking paper, smooth top. Bake until just beginning to colour (10-15 minutes), then cool in tin. Cut out two 2.5cm x 18cm strips and two 6cm x 18cm rectangles from dacquoise and set aside until required.
  • 03
  • For coconut pandan mousse, combine sugar and eggwhite in a small saucepan, stir over low heat until sugar dissolves. Warm to 65C on a sugar thermometer (2-3 minutes), then cool to room temperature. Transfer to an electric mixer, whisk until firm peaks form, set aside. Combine coconut cream and pandan leaves in a saucepan, simmer gently over very low heat to infuse (10-12 minutes). Squeeze excess water from gelatine, add to coconut mixture, stir to combine, then process with a handheld blender until smooth. Strain through a fine sieve into a bowl placed over ice, whisking occasionally until beginning to thicken (5-10 minutes). Fold through whipped cream and reserved meringue.
  • 04
  • Lightly oil a 35cm-long, 800ml-capacity bûche de Noël mould (see note), line with plastic wrap and half-fill with coconut pandan mousse. Place two strips of jelly end to end down centre, pressing firmly into mousse, then lay remaining jelly strips on top. Top with two dacquoise strips, placed end to end, then fill mould with remaining mousse, smoothing top. Top with dacquoise rectangles placed end to end to cover mousse completely, cover and freeze until firm (6 hours or overnight).
  • 05
  • Meanwhile, for marshmallows, combine sugar and 75ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook until mixture reaches 118C on a sugar thermometer (4-5 minutes), remove from heat. Squeeze excess water from gelatine, add to syrup with vanilla. Meanwhile, whisk eggwhite in an electric mixer until foamy, then add hot syrup in a steady stream, whisking continuously on low speed. Increase speed to medium and whisk until cooled to room temperature (6-8 minutes). Spoon into a piping bag fitted with a 1.5cm plain nozzle and pipe strips onto trays lined with lightly oiled baking paper, stand until firm and set (4-5 hours). Remove baking paper, roll marshmallow in icing sugar, shaking off excess, then cut into 4cm lengths with scissors dusted with icing sugar.
  • 06
  • To serve, unmould bûche de Noël onto a serving plate, arrange marshmallow over log and serve immediately.
Note Bûche de Noël moulds are half-cylinder moulds available from specialist kitchenware shops.

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

At A Glance

  • Serves 15 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 15 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.

×