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.

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.

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 for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

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.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

White chocolate and raspberry-ripple ice-cream cake


You'll need

500 ml (2 cups) pouring cream 1 litre (4 cups) milk 155 gm caster sugar 10 egg yolks 1 tsp vanilla extract 400 gm couverture white chocolate 150 gm (about 1 punnet) raspberries 1 tbsp pure icing sugar   Raspberry ripple 300 gm (about 2 punnets) raspberries 50 gm liquid glucose 25 gm caster sugar   White chocolate curls 200 gm couverture white chocolate

Method

  • 01
  • For raspberry ripple, process raspberries in a food processor until smooth, then strain through a fine sieve, discarding seeds. Combine purée with glucose and sugar in a saucepan and bring to the boil over medium heat, stirring continuously to dissolve glucose and sugar. Remove from heat, cool to room temperature, then freeze, stirring occasionally to prevent ice clumps from forming.
  • 02
  • Meanwhile, place a 20cm-square cake pan and large bowl in the freezer to chill. Place 1 cup cream in a large bowl placed over ice and set aside. Combine milk, remaining cream and ½ cup sugar in a large saucepan and bring to the boil over medium heat, stirring occasionally. Meanwhile, using an electric mixer, whisk egg yolks, remaining sugar and vanilla extract for 5-6 minutes or until pale and fluffy. Pour over milk mixture and whisk to combine. Return to pan and stir continuously for 4 minutes or until mixture coats the back of a wooden spoon. Add white chocolate and cook, stirring continuously, for another minute or until chocolate melts. Remove from heat and pour over reserved cream, stir, then stand, stirring occasionally, for 30-40 minutes or until chilled. Freeze mixture in an ice-cream machine according to the manufacturer’s instructions, then transfer ice-cream to bowl in freezer.
  • 03
  • Divide ice-cream into 2 batches. Fold half the raspberry ripple through each batch to form a ripple effect (don’t overwork). Spoon into chilled pan, level top, then cover with plastic wrap and freeze for 12 hours or overnight until firm.
  • 04
  • For white chocolate curls, melt chocolate in a heatproof bowl over a pan of simmering water, then, using a palette knife, spread chocolate to almost transparent thickness onto a smooth surface or marble slab. Stand in a cool place for 10-15 minutes or until chocolate is set. Using a large chef’s knife, hold knife at a 45-degree angle and, working away from you, shave chocolate to form curls, then place in an airtight container and refrigerate until required.
  • 05
  • Combine raspberries and icing sugar in a bowl and, using a fork, crush coarsely. Refrigerate until required.
  • 06
  • To serve, dip cake pan into hot water, then invert onto a plate. Spoon crushed raspberries over and scatter with chocolate curls.

It melts in the mouth, what more can you say about a cake? The cake can be ready in the freezer and the chocolate curls in the refrigerator well ahead of time, top with crushed raspberries just before serving.

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

Nov 2007

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.

×