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Mango recipes

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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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Twice-baked Gruyère soufflés with baby vegetables


You'll need

60 gm butter 60 gm plain flour 350 ml hot milk 80 gm Gruyère, coarsely grated 20 gm parmesan, coarsely grated 4 eggs, separated 1 egg yolk For dusting: white polenta   Gruyère cream 200 ml pouring cream 30 gm Gruyère, coarsely grated 30 gm parmesan, coarsely grated 2 egg yolks   Baby vegetables 200 gm baby leeks (about 1 bunch), trimmed 400 gm Dutch carrots (about 1 bunch), trimmed, scrubbed 250 gm baby turnips (about 1 bunch), trimmed 40 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Melt butter in a saucepan over medium heat, add flour and stir occasionally until sand-coloured (1-2 minutes). Add milk gradually, stirring until smooth, then whisk in cheeses, season to taste and set aside to cool slightly (10-12 minutes). Add yolks one at a time, beating after each addition. Whisk eggwhite to soft peaks in a separate bowl and fold into yolk mixture. Divide among six buttered and polenta-dusted 200ml ramekins. Place ramekins in a deep roasting pan, pour in enough hot water to come halfway up sides of ramekins and bake until golden and puffed (25-30 minutes). Cool slightly (5 minutes) then turn out onto six ovenproof dishes.
  • 02
  • Increase oven to 200C. For Gruyère cream, stir ingredients in a bowl to combine. Spoon over soufflés and bake until golden and puffed (8-10 minutes).
  • 03
  • Meanwhile, for baby vegetables, blanch vegetables in a saucepan of boiling salted water over medium-high heat until just tender (1-2 minutes for leeks; 2-3 minutes for carrots and turnips) drain and set aside. Heat butter in a frying pan over high heat, add baby vegetables and stir occasionally until golden (2-3 minutes). Season to taste and serve hot with twice-baked Gruyère soufflés.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

"Patrice Repellin cooks the most wonderful French food at Koots Salle à Manger, and his twice-baked soufflé is my favourite. May I have the recipe?"
Jordan Hooper, South Yarra, Vic

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 6 people
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At A Glance

  • Serves 6 people

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