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"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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"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."

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Sparkling vanilla jelly with melon and raspberry salad


You'll need

1.5 litres pink moscato or sparkling wine 550 gm (2½ cups) caster sugar 1 vanilla bean, split, seeds scraped 14 titanium-strength gelatine leaves, softened in cold water for 5 minutes 500 gm watermelon (about 1/8 melon), scooped into balls with a melon baller 500 gm seedless red grapes, halved 375 gm raspberries (about 3 punnets) 40 gm pure icing sugar, sieved   Sparkling meringues 2 eggwhites 65 gm caster sugar 65 gm pure icing sugar 1 tsp cornflour For sprinkling: silver cachous or edible silver glitter   Sabayon 120 ml sparkling wine 4 egg yolks 60 gm caster sugar 200 ml thickened cream, whisked to soft peaks 2 tsp rosewater

Method

  • 01
  • Stir wine, sugar, vanilla bean and seeds and 300ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil. Squeeze excess water from gelatine, add to pan, stir to dissolve, strain (discard solids), transfer to a 2.5-litre fluted jelly mould and refrigerate until set (overnight).
  • 02
  • Meanwhile, for sparkling meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer to soft peaks. Whisking continuously, gradually add caster sugar and whisk to firm glossy peaks. Sift over icing sugar and cornflour, fold to combine, transfer to a piping bag fitted with a 5mm fluted nozzle and pipe 2cm-diameter rosettes on oven trays lined with baking paper. Sprinkle with cachous, bake until crisp but not coloured (1-1¼ hours). Cool completely. Meringues will keep in an airtight container for a week.
  • 03
  • For sabayon, whisk wine, yolks and sugar continuously in a large heatproof bowl over a saucepan of simmering water until thick and pale (2-3 minutes), transfer to an electric mixer and whisk until cooled to room temperature (3-4 minutes). Fold in cream and rosewater, then refrigerate until required. Sabayon can be made up to an hour ahead of serving.
  • 04
  • Combine fruit and icing sugar in a bowl, toss to combine, refrigerate until required.
  • 05
  • To serve, dip jelly mould in hot water, then pull jelly gently away from sides of mould with your fingertips to break air vacuum. Place serving plate on top of jelly, then quickly invert and carefully remove jelly mould. Serve jelly with melon and raspberry salad, sparkling meringues and sabayon.

Making a moulded jelly requires a serious amount of gelatine, which results in a firm jelly. If you prefer a more softly set jelly, reduce the gelatine by one-third and set it in a bowl instead. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2011

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