The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Choc-chip cookies with salted peanut semifreddo


You'll need

220 gm (1 cup) caster sugar 50 ml pouring cream 200 gm couverture milk chocolate, finely chopped   Salted peanut semifreddo 250 gm salted peanuts 25 gm pure icing sugar For oiling: vegetable oil 600 ml thickened cream 3 eggs 2 egg yolks 120 gm raw caster sugar Scraped seeds of 1 vanilla bean   Chewy choc-chip cookies 170 gm salted butter, melted and cooled to room temperature 170 gm brown sugar 110 gm (½ cup) raw caster sugar 1 egg 1 egg yolk 250 gm (2 2/3 cups) plain flour ½ tsp baking powder 120 gm couverture milk chocolate, coarsely chopped

Method

  • 01
  • For salted peanut semifreddo, preheat oven to 180C. Stir 50gm peanuts in a frying pan over medium-high heat until golden (1-2 minutes), sieve icing sugar over, stir to coat and stir occasionally with an oiled fork until peanuts are caramelised (2-3 minutes). Transfer to an oiled tray to cool, coarsely chop and set aside. Spread remaining peanuts on an oven tray and roast, stirring occasionally, until browned (8-10 minutes). Transfer to a saucepan over low-medium heat and simmer with half the cream to infuse (5-6 minutes). Process in a food processor until a smooth paste forms, then set aside to cool to room temperature. Meanwhile, whisk eggs, yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water until pale and thick (6-8 minutes), then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Whisk remaining cream in a bowl to soft peaks, whisk in peanut paste, then fold in egg mixture and half the candied peanuts, transfer to a container and freeze until firm (overnight). Makes about 1.5 litres.
  • 02
  • Meanwhile, for chewy choc-chip cookies, preheat oven to 180C. Beat butter and sugars in a bowl until beginning to lighten (1-2 minutes), add egg and yolk, beat until pale (2-3 minutes), add flour and baking powder, stir to combine, then stir in chocolate. Roll 2 tbsp of mixture into balls, flatten slightly, place on oven trays lined with baking paper, leaving space between each, and bake, swapping trays halfway through cooking, until lightly browned on edges (8-10 minutes). Set aside to cool. Cookies will keep stored in an airtight container for 3 days. Makes about 16 cookies.
  • 03
  • Stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, then cook without stirring until light caramel (8-10 minutes). Remove from heat, add cream and 70ml water (be careful, hot caramel will spit). Return to heat, stir until smooth, stir in chocolate, keep warm.
  • 04
  • Sandwich scoops of semifreddo between two cookies and serve with remaining candied peanuts (optional) and chocolate sauce.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×