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 save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

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.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Father's Day Gift Guide

September is a time for celebrating dads and, let’s not forget, welcoming the long-awaited warmer weather. From backyard essentials to home gadgets, here are some of our top picks to brighten up his Father’s Day.

Turkish delight semifreddo with berries


You'll need to begin this recipe the day before.

You'll need

60 gm strawberries, hulled and coarsely chopped, plus extra to serve 60 gm raspberries, plus extra to serve 2½ tbsp rosewater 4 eggs 2 egg yolks 110 gm (½ cup) caster sugar 40 gm liquid glucose (see note) 500 ml (2 cups) pouring cream 60 gm Turkish delight, finely chopped

Method

  • 01
  • Combine berries and rosewater in a small bowl, mash together using a fork, then strain into a bowl, discarding solids. Combine berry liquid, eggs, egg yolks, sugar and glucose in a heat-proof bowl and whisk over a pan of simmering water for 7-8 minutes or until thick and pale. Transfer to an electric mixer and whisk until cold. Fold in cream, then Turkish delight, spoon into a 2-litre container and freeze overnight. Serve semifreddo with extra berries and scatter with rosewater.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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 6 people

Featured in

Jan 2007

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×