Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

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.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

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
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×