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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Chocolate moelleux


"I would love to surprise my girlfriend by making the chocolate moelleux from Must Winebar. No matter how full she is, she can't say no to this dessert."
Damien Saxby, Osborne Park, WA

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped 185 gm butter, coarsely chopped 4 eggs 4 egg yolks 90 gm caster sugar 150 gm (1 cup) plain flour 25 gm Dutch-process cocoa powder, plus extra for dusting   White chocolate ice-cream 500 ml (2 cups) milk 3 tsp liquid glucose 6 egg yolks 100 gm caster sugar 250 gm white chocolate, coarsely chopped 100 ml vegetable oil 500 ml (2 cups) pouring cream

Method

  • 01
  • For white chocolate ice-cream, bring milk and liquid glucose to just below the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (2-3 minutes). While whisking, add milk mixture in a thin steady stream, then return to pan and stir continuously over medium heat until mixture thickly coats a spoon (6-8 minutes). Melt chocolate in a bowl placed over a saucepan of barely simmering water and stir occasionally until smooth. Add oil in a thin steady stream, stirring to combine, then add to custard. Add cream, strain through a fine sieve and refrigerate until cold. Churn in an ice-cream machine, then freeze until required. Makes 1 litre.
  • 02
  • Melt chocolate and butter in a bowl over a saucepan of simmering water (3-4 minutes), then stir gently until smooth. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (2-3 minutes). Fold chocolate into egg mixture, sieve flour and cocoa in and fold to combine. Spoon into 8 buttered and floured 200ml ramekins or dariole moulds, filling to three-quarters, smooth tops and refrigerate to set (2 hours).
  • 03
  • Preheat oven to 200C. Bake moelleux until just set and soft in the centre (8-10 minutes; a skewer should come out wet). Turn out of moulds, dust with extra cocoa and serve hot with white chocolate ice-cream.

Note Must's team uses Valrhona Guanaja and Valhrona cocoa; they're available from select delicatessens and grocers. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2013

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