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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."

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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Grape and moscato jelly with moscato ice-cream


You'll need to begin this recipe a day ahead.

You'll need

500 gm black grapes, such as muscatel 650 ml pink moscato 200 gm caster sugar Thinly peeled rind and juice of 1 lemon titanium-strength gelatine leaves, softened in cold water for 5 minutes To serve: sugared grapes (see note)   Moscato ice-cream 400 ml pink moscato 800 ml pouring cream 10 egg yolks 200 gm caster sugar

Method

  • 01
  • For moscato ice-cream, simmer moscato in a saucepan over medium-high heat until reduced by half (8-10 minutes), add cream and return to the simmer. Meanwhile, whisk yolks and sugar in a bowl until thick and very pale (4-5 minutes). Gradually add cream mixture, whisking continuously, then return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl, refrigerate until chilled, freeze in an ice-cream machine, then freeze until required. Makes about 1.5 litres.
  • 02
  • Thinly slice half the grapes and set aside. Coarsely crush remaining grapes in a large saucepan, add moscato, sugar, rind, juice and 200ml water and bring to the boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until grapes are pulpy (4-5 minutes). Strain through a fine sieve (do not press on solids), discard solids and return 250ml liquid to pan. Squeeze excess water from gelatine, add to pan, stir to dissolve, then add remaining liquid. Pour half the liquid into a 1.4 litre jelly mould and refrigerate until almost set (2-3 hours). Meanwhile, refrigerate remaining liquid until beginning to set, then stir in sliced grapes and pour over jelly. Refrigerate until set (overnight).
  • 03
  • Dip jelly mould briefly in hot water, loosen jelly from sides of mould with a knife, place a serving plate on top and invert jelly. Remove mould and serve jelly immediately with moscato ice-cream and sugared grapes.

Note For sugared grapes, whisk an eggwhite with 1 tbsp water. Snip grapes into bunches, dip in eggwhite, then caster sugar, shake off excess and stand on a rack until dried.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

The same pink moscato you've used in the dish.

Featured in

Mar 2011

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