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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Strawberries and cream semifreddo


Okay, the smashed strawberry syrup might seem like overkill, but when strawberries are this good, it seems a waste not to have a strawberry double-whammy. You'll need to begin this recipe a day ahead.

You'll need

250 gm strawberries (about 1 punnet), hulled and finely chopped 30 ml brandy or strawberry liqueur 2 tbsp liquid glucose 1 tbsp lemon juice 420 gm caster sugar 9 egg yolks 1 vanilla bean, scraped seeds only 600 ml thickened cream 375 gm crème fraîche   Smashed strawberry syrup 250 gm strawberries (about 1 punnet), hulled and coarsely chopped 30 ml strawberry liqueur or brandy 1 lemon, juice and thinly peeled rind only 220 gm (1 cup) caster sugar

Method

  • 01
  • Combine strawberries, brandy or liqueur, glucose, lemon juice and 90gm sugar in a small saucepan over medium heat and stir to dissolve, simmer until reduced by half (8-10 minutes), then refrigerate until cool (1 hour), set aside.
  • 02
  • Whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer, whisk until cool (2-3 minutes) andset aside.
  • 03
  • Whisk cream and crème fraîche together in a bowl until soft peaks form, then fold in cooled yolk mixture. Spoon into a 2 litre- capacity container, adding cooled strawberry mixture as you go, swirling to form a ripple effect. Freeze until firm (6 hours-overnight), then cover with plastic wrap and freeze until required. Makes about 2 litres.
  • 04
  • For smashed strawberry syrup, coarsely crush strawberries, liqueur or brandy and lemon juice together in a bowl with a fork, set aside. Combine sugar, lemon rind and 250ml water in a small saucepan and stir over medium until sugar dissolves. Bring to the boil, simmer until mixture is syrupy and rind is translucent (15-20 minutes), then add to strawberry mixture and refrigerate until chilled (30-40 minutes). Serve scoops of strawberries and cream semifreddo drizzled with smashed strawberry syrup.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2009

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