GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

Gluten-free desserts

Here's to gluten-free desserts so good you'll never be able to tell the difference.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Orange chocolate fondants


Use the best quality marmalade you can find for the ice-cream. Better still, use homemade if you happen to have a batch in the fridge.

You'll need

150 gm dark chocolate (61% cocoa solids), finely chopped 90 gm butter, coarsely chopped 30 ml Grand Marnier 1 orange, finely grated rind only 3 eggs 150 gm caster sugar 45 gm plain flour 30 gm Dutch-process cocoa To serve: candied orange peel (optional)   Marmalade ice-cream 800 ml pouring cream 150 ml milk 2 oranges, rind removed with a peeler, juiced 8 egg yolks 70 gm caster sugar 180 gm good-quality orange marmalade 30 ml Grand Marnier   Grand Marnier ganache 40 ml pouring cream 10 ml Grand Marnier 75 gm dark chocolate (61% cocoa solids), finely chopped 20 gm candied orange peel, diced

Method

  • 01
  • For marmalade ice-cream, combine cream, milk and orange rind in a saucepan, bring just to the simmer over medium heat, remove from heat, stand for 20 minutes to infuse, then bring back to the simmer. Meanwhile, whisk yolks, sugar and orange juice in a heatproof bowl until pale (4-5 minutes). Pour over cream mixture, whisk to combine, return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl (discard solids), stir in marmalade and Grand Marnier until combined, cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • For Grand Marnier ganache, bring cream and Grand Marnier to the boil in a small saucepan, remove from heat, add chocolate and stand for 1 minute, then stir until smooth. Stir in candied orange peel and refrigerate until firm (2-3 hours). Roll heaped teaspoons of mixture into 6 balls, refrigerate until required.
  • 03
  • Melt chocolate, butter, Grand Marnier and orange rind in a heatproof bowl placed over a saucepan of simmering water, stir until smooth (4-5 minutes), remove from heat. Whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until very thick and pale (7-8 minutes). Remove from heat, fold in chocolate mixture, sift over flour and cocoa, fold to combine. Refrigerate until firm (3-4 hours).
  • 04
  • Preheat oven to 180C. Half-fill 6 buttered and floured 150ml-capacity metal dariole moulds with pudding mixture, pressing mixture firmly into mould and making a small indentation in the centre with a teaspoon. Place a ball of ganache in the centre, top up with more pudding mixture to 1cm below rim, smoothing top. Bake until risen and just firm to the touch (12-15 minutes), stand for 5 minutes, turn onto serving plates and serve immediately with marmalade ice-cream and candied orange peel, if using.

At A Glance

  • Serves 6 people
GT
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
Twenty
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

Jun 2009

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×