GT tableware

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Chicken sandwiches

Whether it’s sesame-crumbed katsu in a brioche bun or a classic hotel-style club, we've found recipes that'll turn the classic sandwich filler into something rather special for lunch.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Greek Easter bread Tsoureki

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.

Homemade mascarpone, espresso granita and cherries


"This dish needs to be started 48 hours ahead, but it's worth it for the fine texture and the homemade mascarpone," says Cibej. "You can add a few dried sour cherries to the cherry mixture for extra flavour."

You'll need

100 gm caster sugar ½ vanilla bean, seeds scraped 400 gm cherries, pitted (see note)   Mascarpone 500 ml (2 cups) pouring cream 2 tsp lemon juice   Espresso granita 125 gm caster sugar Finely grated rind of ½ lemon 125 ml (½ cup) espresso-strength coffee 25 ml Nocello (see note)   Hazelnut praline 100 gm hazelnuts For greasing: vegetable oil 80 gm caster sugar

Method

  • 01
  • For mascarpone, bring cream to the boil in a saucepan. Add lemon juice, stir, remove from heat, then pour into a 2 litre non-reactive bowl and set aside to cool (20 minutes), then refrigerate until set (overnight). Pour into a muslin-lined fine sieve, cover, weight with a plate and refrigerate until well drained (overnight). Remove mascarpone from muslin and store in a non-reactive bowl until required. Mascarpone will keep refrigerated for 2-4 days.
  • 02
  • Meanwhile, for espresso granita, combine sugar and 125ml water in a saucepan and bring to the boil, then reduce heat to low and simmer until slightly syrupy (2 minutes). Remove from heat, add lemon rind, coffee, Nocello and 75ml water, transfer to a shallow tray and freeze, stirring with a fork every 30 minutes, until ice crystals form (approximately two hours).
  • 03
  • Combine sugar, vanilla bean and seeds and 200ml water in a saucepan, stir, bring to the boil, then reduce heat to low and simmer until slightly syrupy (2 minutes). Add half the cherries (and dried cherries if using) and cook until beginning to soften (5-7 minutes). Add remaining cherries and simmer until just tender (2-3 minutes). Set aside to cool, then refrigerate until chilled. The syrup should be sticky and thick at this point; if too runny, remove fruit, return syrup to heat and reduce to desired consistency.
  • 04
  • Meanwhile, for hazelnut praline, preheat oven to 180C. Roast hazelnuts on an oven tray until lightly coloured (12-15 minutes), rub in a tea towel to remove skins (discard), then spread on a greased oven tray lined with baking paper and set aside. Combine sugar and 60ml water in a small saucepan and stir over medium heat until sugar dissolves, brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming (10 minutes). Bring to the boil, then cook until light golden (3-4 minutes). Pour over hazelnuts and set aside until cool. Break into medium pieces and pulse in a food processor to fine crumbs.
  • 05
  • Spoon mascarpone into six 250ml glasses, top with cherries, syrup and granita. Sprinkle over praline and serve.

Note If cherries are unavailable, substitute berries. Nocello is a walnut and hazelnut liqueur available from select delicatessens.


At A Glance

  • Serves 6 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Moscato Passito di Pantelleria or Recioto della Valpolicella.

Featured in

Nov 2010

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×