The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Mascarpone and coconut cake with mango jelly


You'll need to begin this recipe a day ahead.

You'll need

190 gm butter, softened 110 gm brown sugar 110 gm (¾ cup) plain flour 110 gm desiccated coconut To serve: shaved fresh coconut (optional)   Mango jelly 500 gm (about 3 mangoes) coarsely chopped mango 100 gm caster sugar 20 ml lemon juice 2 leaves of gelatine (titanium strength), soaked in cold water   Mascarpone mousse 750 gm mascarpone 2 tbsp finely grated lemon rind 2 tbsp milk leaves of gelatine (titanium strength), soaked in cold water 4 egg yolks 110 gm (½ cup) caster sugar 25 ml lemon juice

Method

  • 01
  • For mango jelly, combine mango and 1 litre of water in a large saucepan, bring to a simmer over medium heat and cook for 30 minutes or until pulpy and fragrant. Purée using a hand-held blender or food processor, then strain through a fine sieve to yield 400ml, discarding pulp. Combine liquid with sugar in a clean saucepan and stir over medium heat until sugar dissolves. Bring to the boil, remove from heat and stir through lemon juice. Squeeze excess water from gelatine, add to pan and stir to dissolve. Stand until cool.
  • 02
  • Meanwhile, preheat oven to 180C. Cream 140gm butter and 80gm brown sugar until pale and fluffy, add flour and coconut and stir to combine. Press out to a rough 1cm-thick rectangle on a baking paper-lined oven tray and refrigerate for 30 minutes. Bake for 12-15 minutes or until golden, then cool completely. Break up coconut biscuit and process using a food processor until finely ground. Melt remaining butter, add to food processor with remaining sugar and process to combine. Place ring of a 22cm-diameter springform cake pan (do not use base) on a baking paper-lined oven tray. Press coconut mixture into ring and refrigerate for 1 hour.
  • 03
  • For mascarpone mousse, combine mascarpone and lemon rind in a bowl, folding gently (be careful not to split mascarpone). Heat milk in a small saucepan over low heat to just below simmering point. Squeeze excess water from gelatine, add to milk and stir to dissolve. Stand for 5 minutes to cool, then fold gently into mascarpone mixture. Whisk remaining ingredients in a heatproof bowl over a saucepan of simmering water for 5-7 minutes or until thick and pale, then carefully fold through mascarpone mixture. Spoon over crumb base, smooth top and refrigerate for 2 hours or until firm.
  • 04
  • Pour mango jelly over mascarpone mixture and refrigerate overnight or until firm. To serve, remove cake pan ring and scatter cake with shaved coconut.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jan 2008

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×