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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Muscat crème brûlée with poached plums and plum sorbet


You'll need

150 ml pouring cream 100 ml milk ½ vanilla bean, split and seeds scraped 15 ml muscat 50 gm caster sugar, plus extra for dusting 4 egg yolks   Poached plums 1 litre (4 cups) red wine 2 cinnamon quills 3 star anise 3 cloves 300 gm caster sugar 4 lemons, juice only (about 200 ml) 10 (about 1.5 kg) blood plums or other red skinned plum   Plum sorbet 275 gm glucose 50 gm caster sugar 1 lemon, juice only

Method

  • 01
  • For poached plums, heat all ingredients except plums in a saucepan over medium heat, bring to the boil, add plums and cook gently for 5 minutes or until plums are tender. Remove plums from liquid and cool. Reserve liquid. Remove stones from 6 plums and purée in a food processor, then pass through a fine sieve. Discard solids. You will need 2 cups of plum purée.
  • 02
  • For plum sorbet, heat 1 cup plum purée and glucose in a saucepan over medium heat, stirring until glucose has dissolved. Add sugar and remaining purée, stir to combine and pass through a fine sieve. Churn in an ice-cream machine according manufacturer’s instructions. Makes about 1.25 litres.
  • 03
  • Preheat oven to 100C. Combine cream, milk, vanilla bean and muscat in a heavy-based saucepan over medium heat and bring almost to the boil. Meanwhile, combine egg yolks and sugar in a bowl and whisk until thick and pale. Whisking continuously, add half the hot cream mixture, then stir in the rest. Strain through a fine sieve into a bowl, then ladle into 4x100ml cup-capacity ramekins. Place ramekins in a roasting pan and pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil and bake for 40 minutes or until set. Check brûlées throughout cooking process to ensure they are not cooking too quickly.
  • 04
  • To serve, simmer 1 cup of plum poaching liquid in a saucepan over medium heat until reduced to ½ cup. Scatter brûlées with caster sugar and caramelise with a blow torch or under a hot grill. Serve with poached plums drizzled with reduced syrup and sorbet.

"The Manse in North Adelaide just keeps getting better. Tim Montgomery's crème brûlée with poached plums is nothing short of divine. I would love to try the recipe at home."
Lucy Jackson, St Peters, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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