The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Flourless apple, almond, raisin and ginger cake

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Cereal Milk panna cotta


You'll need

75 gm Corn Flakes 675 ml cold milk 60 gm light brown sugar silver-strength gelatine leaves, softened in cold water for 5 minutes (see note)   Corn Flake crunch 85 gm Corn Flakes 20 gm milk powder 20 gm white sugar 65 gm butter, melted

Method

  • 01
  • Preheat oven to 150C. Spread Corn Flakes on an oven tray lined with baking paper, bake until lightly toasted (15 minutes) and cool completely. Transfer to a large jug, add milk, stir vigorously then stand at room temperature to infuse (20 minutes). Strain through a fine sieve, pressing on solids to extract all liquid (discard solids). Whisk in brown sugar and ½ tsp sea salt, cover and refrigerate until required.
  • 02
  • Warm a little Cereal Milk in a small saucepan over low heat. Squeeze gelatine to remove excess water, add to warm Cereal Milk, stir to dissolve then add to remaining Cereal Milk, stirring to combine but being careful not to incorporate air. Divide among 6 small glasses (about 300ml each) and refrigerate until set (3 hours-overnight).
  • 03
  • For Corn Flake crunch, reduce oven to 140C. Pour Corn Flakes into a bowl and coarsely crush with your hands to one-quarter of their original size. Add milk powder, sugar and 1 tsp sea salt and toss to combine. Add butter and toss form small clusters. Spread on an oven tray lined with baking paper and bake until toasted (20 minutes); the clusters should smell buttery and crunch gently when cooled slightly and chewed. Cool completely and serve with Cereal Milk panna cotta. Corn Flake crunch will keep stored in an airtight container at room temperature for a week or in the refrigerator or freezer for a month.

Note One silver-strength gelatine leaf will set 250ml of liquid to a firm set. If you can't find silver-strength gelatine leaves, you can substitute an equivalent quantity, in terms of setting power, of other gelatine leaves.


"Cereal Milk was by no means the first recipe that came out of our kitchens, but it is far and away the most popular and what we are known best for. Drink it straight, pour it over more cereal, add it to your coffee in the morning, or turn it into panna cotta or ice-cream as in this recipe. The secret to a profesh panna cotta is just the right amount of gelatine - just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavoured cream. So little that you wonder how the dessert held its shape in the first place. The Corn Flake crunch is incredibly simple to make and equally versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever."


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

Nov 2012

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Cultured butter

Hot ricotta fritters, blueberry-lime compote and ricotta cream

recipes

Tetsuya's caramelised apple and saikyo miso cream

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×