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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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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.

Cherry and vanilla parfait sandwiches


You'll need

350 gm eggwhite (about 10 eggs) 150 gm caster sugar 275 gm almond meal 150 gm pure icing sugar 150 gm dark chocolate (70% cocoa solids), melted   Cherry and vanilla parfait 400 gm cherries, pitted 650 ml pouring cream 150 gm caster sugar 125 gm egg yolk (about 8 eggs) titanium-strength gelatine leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 160C. Whisk eggwhite to soft peaks in an electric mixer (1-2 minutes), gradually add sugar, whisking continuously until stiff peaks form (5-6 minutes). Fold in almond meal, icing sugar and chocolate, spread on two oven trays lined with baking paper to form two 22cm x 32cm rectangles. Bake until cooked through (8-10 minutes), remove baking paper and cakes from trays, cover with a sheet of baking paper and gently flatten with a rolling pin until even. Cool, then trim each cake into a 20cm x 30cm rectangle.
  • 02
  • Meanwhile, for cherry and vanilla parfait, process cherries in a food processer to yield 200ml cherry purée (you may have a little left over) and refrigerate until required. Whisk cream in an electric mixer until soft peaks form (2-3 minutes), then refrigerate until required. Stir sugar and 70ml water in a saucepan over medium heat to dissolve, bring to the boil and cook without stirring until mixture reaches 114C on a sugar thermometer (3-4 minutes). Meanwhile, whisk yolks in an electric mixer until pale (2-4 minutes). Gradually add sugar syrup, whisking continuously until incorporated, then squeeze excess water from gelatine and add to yolk mixture. Whisk until cooled to room temperature (5-7 minutes), fold in whipped cream, then divide between two bowls. Fold vanilla seeds into one bowl, spread in a 20cm x 30cm cake tin lined with baking paper, smooth top, then freeze until just firm (30 minutes). Meanwhile, fold cherry purée into remaining mixture, refrigerate until required, then spoon over vanilla mixture, smooth top and freeze until frozen (5 hours).
  • 03
  • Turn parfait out onto one cake rectangle, sandwich with remaining cake, trim edges and cut into 16 pieces with a hot knife, then serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“I’d love to make Urbane’s cherry ice-cream sandwiches for Christmas lunch. Would you request the recipe?”
Eva Mallinder, Slacks Creek, Qld

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 16 people
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At A Glance

  • Serves 16 people

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