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.

Bitter chocolate jellies with white chocolate crème fraîche

You'll need

300 gm dark chocolate (70% cocoa solids), finely chopped 165 gm (¾ cup) caster sugar 60 ml Pedro Ximénez (or sherry) 2 leaves gelatine (titanium strength), softened in cold water   White chocolate crème fraîche 150 gm white chocolate, finely chopped 100 gm crème fraîche 150 ml pouring cream


  • 01
  • Combine sugar, Pedro Ximénez and 2 cups water in a saucepan and bring to the boil over medium heat, add chocolate and stir until smooth. Squeeze excess water from gelatine, add to chocolate mixture and stir to dissolve. Divide among six 1-cup capacity serving glasses and refrigerate for 3-4 hours or until set.
  • 02
  • For white chocolate crème fraîche, combine white chocolate and crème fraîche in a heatproof bowl and place over simmering water, stirring occasionally until melted and smooth. Remove from heat, add cream, mix and refrigerate until cold. Whisk until soft peaks form, spoon over jelly and serve.

At A Glance

  • Serves 6 people
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
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 6 people

Featured in

Apr 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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