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Recipes with peaches

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Berry recipes

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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Chocolate-coated panforte ice-cream balls


Use a high-quality chocolate for coating the ice-cream balls as inferior chocolate won't coat as quickly or neatly. You'll need to begin this recipe a day ahead.

You'll need

500 gm dark couverture chocolate (60% cocoa solids), finely chopped, melted   Panforte ice-cream 500 ml (2 cups) each of milk and pouring cream 1 vanilla bean, split and seeds scraped 1 orange, finely grated rind only 12 egg yolks 150 gm caster sugar 40 ml amontillado sherry 200 gm panforte, finely chopped

Method

  • 01
  • For panforte ice-cream, bring milk, cream, vanilla and orange rind just to the boil in a saucepan. Meanwhile, whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add milk mixture, stir to combine, then return to pan and stir over medium heat until mixture coats the back of a wooden spoon thickly (6-8 minutes). Pour into a heatproof bowl placed over ice, stir occasionally until chilled (15-20 minutes), then stir through sherry. Freeze in an ice-cream machine according to manufacturer’s instructions, then fold through panforte and freeze until firm (2-4 hours). Place a tray lined with baking paper in the freezer, scoop balls of ice-cream with a melon-baller onto tray, then freeze until very firm (3-4 hours).
  • 02
  • Meanwhile, melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat, cool slightly, then working quickly with one ice-cream ball at a time, coat balls in chocolate and return them to the freezer (if chocolate becomes too thick, gently melt again). Freeze ice-cream balls until very firm (3-4 hours), then serve.

Note This recipe makes about 30 ice-cream balls.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2009

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