Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Almond milk panna cotta with macerated blackberries and almond meringues


You'll need to begin this recipe 2 days ahead.

You'll need

250 gm unblanched almonds 2 pieces of orange rind, removed with a peeler 30 gm white sugar 3 gelatine leaves (titanium strength), soaked in cold water 300 ml (1 cup) pouring cream 100 ml latte di mandorla (see note)   Almond meringues 2 eggwhites 55 gm (¼ cup) caster sugar 55 gm (1/3 cup) icing sugar, sieved 50 gm blanched almonds, finely chopped   Macerated blackberries 150 gm blackberries 1 tbsp freshly squeezed orange juice 1 tsp latte di mandorla (see note)

Method

  • 01
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt on high speed until soft peaks form then, while whisking, gradually ‘rain in’ caster sugar and whisk until stiff peaks form. Using a large metal spoon, fold in icing sugar and almonds, then spoon into a piping bag fitted with a 1cm plain nozzle. Pipe 1cm high meringues onto a greased and baking paper-lined baking tray and bake for 1 hour. Turn off oven and cool completely in oven. Store in an airtight container until required or for up to 2 weeks. Makes about 60.
  • 02
  • Place almonds in a bowl, cover with 2 cups cold filtered water and stand overnight. Drain almonds, then process in a food processor with 1¾ cups filtered water until almonds are finely chopped. Strain through a fine sieve, pressing firmly to extract all liquid and discard solids. Makes about 1¼ cups.
  • 03
  • Combine almond milk, orange rind and sugar in a saucepan and stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to almond milk mixture and stir until gelatine dissolves. Remove from heat, add cream and latte di mandorla, stir to combine, then pour into 50ml-capacity dariole moulds and refrigerate overnight or until set.
  • 04
  • For macerated blackberries, combine ingredients in a bowl and stand for 1 hour for flavours to combine.
  • 05
  • To serve, unmould panna cotta onto plates, spoon blackberries and syrup beside panna cotta, scatter with meringues and serve immediately.

Note Latte di mandorla is a sweetened almond milk concentrate available from Simon Johnson and select delicatessens.


At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jan 2007

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.