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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Chocolate mud cakes with chocolate and mandarin ice-cream


You'll need

330 gm (1½ cups) caster sugar 100 gm dark chocolate (64% cocoa solids), finely chopped 60 ml orange liqueur 2 egg yolks 60 gm Dutch-process cocoa 40 gm plain flour 4 eggwhites 2 mandarins, peeled and segmented   Chocolate mandarin ice-cream 400 ml pouring cream 200 ml milk 2 mandarins, juice and peel only 30 ml orange liqueur 4 egg yolks 55 gm (¼ cup) caster sugar 200 gm dark chocolate (64% cocoa solids), finely chopped

Method

  • 01
  • For chocolate mandarin ice-cream, combine cream, milk, mandarin juice and peel and orange liqueur in a saucepan and bring just to the simmer over low heat, then turn off heat and stand for 10 minutes to infuse. Combine yolks and sugar in bowl, whisk until pale, then add to cream mixture, whisk to combine and cook over medium heat, stirring frequently, for 4-5 minutes or until mixture coats the back of a spoon. Add chocolate, whisk until smooth, remove from heat and strain into a bowl placed over iced water and refrigerate until cold. Freeze in an ice-cream maker according to manufacturer’s instructions, then freeze until required. Makes about 1 litre.
  • 02
  • Preheat oven to 160C. Combine 165gm sugar, chocolate, liqueur and ¼ cup hot water in a heatproof bowl placed over simmering water, stirring occasionally until smooth. Remove from heat, add egg yolks and mix to combine, then fold in flour and cocoa.
  • 03
  • Whisk eggwhites using an electric mixer until soft peaks form, add 55gm sugar and whisk to combine, then fold through chocolate mixture. Place 6 buttered 6cm-high 7.5cm-diameter metal ring moulds (see note) on a baking paper-lined oven tray and divide mixture among them. Bake for 12-15 minutes or until risen and firm to the touch, remove from oven and cool in rings.
  • 04
  • Meanwhile combine remaining sugar, orange liqueur and ½ cup water in a saucepan and stir over low-medium heat until sugar dissolves, add mandarin segments and simmer for 20 minutes or until segments are translucent. Cool in syrup.
  • 05
  • To serve, unmould cakes, and serve with mandarin segments and syrup and chocolate-mandarin ice-cream to the side.
Note Metal ring moulds are available from specialty cookware stores. If unavailable, use ¾ cup-capacity metal dariole moulds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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