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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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Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Heart-stopping hot chocolate with chocolate marshmallows


Inspired by New York's City Bakery's famous hot chocolate, which is so intense it's served in shots.

You'll need

320 ml milk 320 ml pouring cream 300 gm dark chocolate (64% cocoa solids), finely chopped To serve: chocolate liqueur To serve: Dutch-process cocoa   Chocolate marshmallows 20 gm powdered gelatine 330 gm (2 cups) white sugar 100 ml (2/3 cup) corn syrup (see note) 1 tsp vanilla extract 50 gm Dutch-process cocoa 120 gm (¾ cup) pure icing sugar 70 gm (¼ cup) cornflour

Method

  • 01
  • For marshmallows, place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C on a sugar thermometer. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat. Marshmallows will keep for up to a week in an airtight container.
  • 02
  • Combine milk and cream in a heavy-based saucepan and bring to a simmer over low heat. Add chocolate and stir continuously until melted and smooth. Divide among heatproof cups, add liqueur to taste, scatter with cocoa and serve with marshmallows.
Note Corn syrup is available from health food stores and supermarkets.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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