Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Toasted sandwich recipes

Whether fancied-up or old-school, the toasted sandwich remains the last word in comfort cooking. Here are a few of our all-time favourites.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Toffee apples, pain perdu and hazelnut ice-cream


You'll need

12 thick slices day-old pain au raisin (see note) 125 ml (½ cup) milk 3 eggs 20 gm butter 55 gm (¼ cup) caster sugar 1 golden delicious apple, thinly sliced   Hazelnut ice-cream 220 gm raw hazelnuts 500 ml (2 cups) milk 6 egg yolks 150 gm raw caster sugar 300 ml pouring cream   Crème pâtissière 250 ml (1 cup) milk 3 egg yolks 120 gm caster sugar 20 gm plain flour 10 gm butter

Method

  • 01
  • For hazelnut ice-cream, preheat oven to 180C. Roast hazelnuts on a tray until golden (8-10 minutes). Transfer half to a saucepan with milk, bring just to a simmer over medium heat and stand until infused (1 hour). Peel remaining hazelnuts, finely chop and set aside. Whisk yolks and sugar in a heatproof bowl until pale. Strain hazelnut milk into a clean saucepan (discard hazelnuts), add cream, bring just to the boil and pour over yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of spoon thickly (8-10 minutes). Strain into a bowl placed over ice, stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions. Stir through chopped hazelnuts (reserving 2 tbsp for serving). Makes about 750ml.
  • 02
  • Meanwhile, for crème pâtissière, bring milk to the boil over medium heat in a saucepan. Whisk egg yolks, sugar and flour in a heatproof bowl, then add milk and stir to combine. Return to saucepan, stir continuously over high heat until thick (2-3 minutes). Stir through butter and set aside until cool (20-30 minutes).
  • 03
  • For pain perdu, trim bread slices into 8cm squares. Spread crème pâtissière over half the slices and sandwich with remaining bread. Transfer to a shallow tray. Combine milk and eggs in a bowl, whisk until smooth, pour over bread and stand until liquid is absorbed, turning once (2-3 minutes).
  • 04
  • Heat butter in a large non-stick frying pan over medium-high heat, add pain perdu and turn once until golden (1-2 minutes each side). Transfer to plates and keep warm.
  • 05
  • Heat caster sugar in a separate large, non-stick frying pan over high heat until caramelised (1-2 minutes), add apple slices and turn occasionally until golden (3-5 minutes). Serve immediately with pain perdu, hazelnut ice-cream and reserved hazelnuts.

Note Pain au raisin is a French-style raisin loaf. If it's unavailable, substitute another fruit loaf.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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

Jul 2009

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×