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"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."

Chocolate, hazelnut and coffee tartufo

You'll need

8 glacé cherries To serve: finely grated dark chocolate (60-65% cocoa solids) To serve: maraschino cherries   Hazelnut gelato 650 ml milk 100 ml pouring cream 6 egg yolks 130 gm caster sugar 100 gm roasted hazelnuts, finely chopped   Mocha gelato 650 ml milk 100 ml pouring cream 6 egg yolks 120 gm caster sugar 100 gm dark chocolate (60-65% cocoa solids), finely chopped 3 tbsp instant coffee 2 tbsp Dutch-process cocoa


  • 01
  • For hazelnut gelato, bring milk and cream to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Gradually pour milk mixture over yolk mixture, whisking to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Place hazelnuts in a heatproof bowl. Pour milk mixture over hazelnuts and whisk to combine. Stir occasionally over ice until chilled (20-40 minutes), then refrigerate overnight for flavour to develop. Strain through a fine sieve (discard hazelnuts) and freeze in an ice-cream machine, then spoon into eight 300ml round-based moulds or small bowls to half-fill, pressing to remove air. Place a glacé cherry in the centre of each and freeze until required.
  • 02
  • Meanwhile, for mocha gelato, bring milk and cream to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until pale, then stir through chocolate, coffee and cocoa. Gradually pour milk mixture over yolk mixture and whisk until smooth. Return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20-40 minutes). Freeze in an ice-cream machine (be careful not to over-churn or gelato will be grainy), then spoon into moulds over hazelnut gelato, pressing to remove air. Smooth tops and freeze until firm (at least 2 hours).
  • 03
  • Dip tartufo moulds briefly in hot water, then invert onto a tray lined with baking paper and freeze until firm (2-3 hours).
  • 04
  • Scatter tartufo with plenty of grated chocolate and serve with maraschino cherries.

This retro dessert usually consists of scooped balls of gelato coated in melted chocolate and covered in grated chocolate or chopped nuts, so they look like truffles, but our version is set in a mould. We've made our own gelato, but there are some great hazelnut, coffee and chocolate gelatos available commercially, so feel free to use slightly softened shop-bought gelato to save time. You'll need to begin this recipe at least a day ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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