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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.

Cremino al cioccolato


"I'm keen to serve the delicious chocolatey goodness of cremino al cioccolato from A Tavola at my next dinner party. Would you get the recipe, please?
Maria Woodville, Coogee, NSW

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.

You'll need

To serve: salted-caramel gelato (see note) 10 amaretti biscuits, coarsely crushed   Crema di gianduja 200 gm Nutella or other choc-hazelnut spread 120 gm dark chocolate (66%-75% cocoa solids), coarsely chopped 250 ml (1 cup) milk 250 ml (1 cup) pouring cream 4 egg yolks   Italian meringue 300 gm caster sugar 150 gm eggwhites (about 4)

Method

  • 01
  • Preheat oven to 175C. For crema di gianduja, combine Nutella and chocolate in a heatproof bowl. Bring milk and cream to the simmer in a small saucepan over medium-high heat, then pour onto chocolate and Nutella and stir slowly until combined. Set aside until cool. In a separate bowl, whisk egg yolks, then stir into cooled chocolate mixture until smooth. Strain through a fine sieve and divide among ten 250ml ovenproof glasses or coffee cups. Place in a roasting pan, fill with hot water to come halfway up the sides of the glasses. Bake, uncovered, until set (35-40 minutes). Remove glasses from water, cool. Refrigerate until chilled (2-3 hours).
  • 02
  • For Italian meringue, stir sugar with 100ml water in a small saucepan over medium-high heat to dissolve sugar, then boil until mixture reaches 125C on a sugar thermometer. Meanwhile, whisk eggwhite in an electric mixer until soft peaks form (5-7 minutes). While whisking, gradually add sugar syrup to eggwhite in a thin steady stream and whisk until cooled to room temperature (15-20 minutes). Spoon into a piping bag with a 1cm nozzle and refrigerate until required.
  • 03
  • To serve, scatter amaretti biscuits on top of each crema di gianduja, top with a scoop of gelato and pipe meringue on top. Brown the meringue with a blowtorch and serve immediately.
Note Salted-caramel gelato is available at select gelaterias, or substitute either a plain caramel, vanilla or hazelnut gelato.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2015

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