The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa


You'll need

135 gm caster sugar 3 lemons, finely grated rind and juice only 2 eggs 165 gm butter, coarsely chopped, at room temperature   Honey sponge 6 eggs, separated 150 gm honey 75 gm (½ cup) plain flour, sieved For dusting: dessicated coconut   Rice pudding crème 250 ml (1 cup) coconut cream 200 ml milk 140 gm jasmine rice 2 gm (5mm piece) ginger, thinly sliced 4 cardamon pods, bruised 1 vanilla bean, split and seeds scraped 850 ml pouring cream 150 gm light palm sugar, finely shaved 100 gm caster sugar 1 gelatine leaf (titanium strength), softened in cold water   Saffron jelly 900 ml sparkling mineral water ½ tsp (firmly packed) saffron threads 2 vanilla beans, split and seeds scraped 6 gm (2½ tsp) agar agar (see note)   Mango, pineapple, sweet corn and mint salsa 2 mangoes, diced 1 pineapple, diced 2 corn cobs, kernels removed 1 bunch mint, finely chopped

Method

  • 01
  • Whisk sugar, rind, juice and eggs in a saucepan to combine. Bring to the simmer over medium heat, stirring continuously, strain through a sieve into a bowl, cool slightly, then gradually whisk in butter. Cover closely with plastic wrap, refrigerate until chilled (1-2 hours).
  • 02
  • Meanwhile, for honey sponge, preheat oven to 180C. Combine 6 egg yolks and 3 eggwhites in an electric mixer with honey and whisk until pale, fluffy and mousse-like (6-7 minutes). Whisk remaining eggwhite in a separate bowl until firm peaks form (1-2 minutes), fold into honey mixture, then fold in flour. Spread to 1cm thick on three 20cm x 30cm baking trays lined with baking paper, smooth tops. Bake, swapping trays partway through cooking, until light golden and centre springs back when lightly pressed (8-10 minutes), then turn each onto a piece of baking paper dusted with dessicated coconut and cool to room temperature. Peel off paper, spread each sponge with one-third of lemon mixture, roll lengthways into cylinders, cover with plastic wrap and refrigerate until required.
  • 03
  • Meanwhile, for rice pudding crème, combine coconut cream, milk, rice, ginger, cardamom, vanilla bean and seeds in a large saucepan with 300ml cream. Stir continuously until rice is just tender (15-17 minutes), add sugars, stir to dissolve. Squeeze excess water from gelatine, add to rice mixture, stir to dissolve. Remove ginger, cardamom and vanilla, transfer to a bowl placed over iced water, cool to room temperature (25-30 minutes). Whisk remaining cream until soft peaks form, fold into cooled rice mixture, refrigerate until required.
  • 04
  • Meanwhile, for saffron jelly, combine ingredients in a saucepan, whisk occasionally over medium heat until simmering (5-6 minutes). Pour into a 20cm x 30cm tray, refrigerate until set (20-30 minutes). Cut into 1.5cm cubes, refrigerate until required.
  • 05
  • For salsa, combine ingredients, set aside.
  • 06
  • To assemble, slice roulade into 1cm-thick slices and layer in base of a 3½-4 litre-capacity deep serving bowl. Spoon over half the rice pudding crème, top with half the salsa, then half the saffron jelly. Repeat with remaining rice crème, salsa and jelly. Refrigerate for 2-3 hours before serving; trifle is best eaten on day of making.
Note Agar agar is available in powder form from select health-food shops and Asian grocers.

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

At A Glance

  • Serves 18 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 18 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×