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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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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A celebration of one of our favourite breakfast foods.

Mango pine-lime sundae


You'll need

600 gm mango or papaya, cut into bite-sized pieces 450 gm pineapple, cut into bite-sized pieces 200 ml gin 2 tbsp caster sugar Finely grated rind and juice of 1 lime Pulp of 3 passionfruit To serve: lime wedges   Pine-lime sorbet Pulp of 3 passionfruit 500 ml (2 cups) fresh pineapple juice 300 ml sugar syrup (see note) 60 ml (¼ cup) lime juice   Vanilla ice-cream 450 ml pouring cream 375 ml (1½ cups) milk 2 vanilla beans, split and seeds scrape 6 egg yolks 150 gm caster sugar

Method

  • 01
  • Combine mango, pineapple, gin, sugar, and lime rind and juice in a bowl, cover and refrigerate to infuse (overnight).
  • 02
  • For pine-lime sorbet, process passionfruit pulp in a food processor to separate juice from seeds, strain through a fine sieve to yield 50ml juice (discard seeds). Combine in a bowl with remaining ingredients, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 03
  • For vanilla ice-cream, bring cream, milk and vanilla beans and seeds to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour cream mixture over and whisk to combine. Return mixture to pan and stir continuously over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain through a fine sieve into a bowl, refrigerate until chilled, then freeze in an ice-cream machine until required. Makes about 1 litre.
  • 04
  • To serve, spoon infused fruit into chilled serving glasses, top with scoops of pine-lime sorbet and vanilla ice-cream, drizzle with passionfruit pulp and serve immediately with lime wedges.
Note To make sugar syrup, stir equal quantities of caster sugar and water in a saucepan over medium-high heat until sugar dissolves, bring to the boil then cool completely before using. 1 cup caster sugar and 1 cup water will yield 300ml sugar syrup. Sugar syrup will keep refrigerated in a sterile container indefinitely.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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