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.

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.

Decadent chocolate dessert recipes for Christmas

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

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?

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.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Amontillado sherry and raspberry trifle


The sherry trifle is a classic, and here we've used amontillado to give it greater depth of flavour. We've borrowed the sponge recipe, minus the vanilla, from Alistair Wise (of Hobart's wonderful Sweet Envy) because it's light but a little cakey as well. Start this recipe a day ahead to set the jelly.

You'll need

2 tbsp jam (such as mulberry or mixed berry), thinned with water For drizzling: Amontillado sherry 600 ml pouring cream, whisked to soft peaks To serve: sliced strawberries and raspberries 50 gm toasted almonds flakes, to serve   Sponge cake 2 eggs 175 gm caster sugar 120 ml milk 60 gm butter 125 gm plain flour 1 tsp baking powder   Sherry jelly 750 ml amontillado sherry 260 gm caster sugar 160 gm frozen raspberries 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Vanilla custard 180 gm caster sugar 10 large egg yolks 2 tbsp cornflour 500 ml (2 cups) milk 300 ml pouring cream Scraped seeds of ½ vanilla bean

Method

  • 01
  • For sponge, preheat oven to 170C and butter and line a 20cm-diameter round cake tin. Whisk eggs and sugar in a heatproof bowl over a saucepan of boiling water until mixture reaches 50C or it feels hot (1-2 minutes), then transfer to an electric mixer and whisk until ribbon stage (when beaters are lifted, batter falls from beaters like a ribbon; 3-4 minutes). Heat butter, milk and vanilla seeds to about 75C (2-3 minutes). Fold flour, baking powder and a pinch of salt into egg mixture, then add a third of the batter to milk and butter mixture and beat. Add this mixture back to batter and fold to combine. Pour into tin and bake until a skewer withdraws clean (25-35 minutes). Cool in tin for 5 minutes, then turn out onto a cooling rack to cool completely. Cut cake in half horizontally, spread one half with jam, then sandwich with the other half and place in the base of a 20cm-diameter, 2.5-litre trifle bowl. Drizzle with sherry to taste and set aside to soak.
  • 02
  • For jelly, bring sherry and sugar to a simmer in a saucepan over high heat, stirring to dissolve sugar, then add raspberries and bring to the boil. Press through a fine sieve into a bowl, squeeze excess water from gelatine and add to raspberry liquid and stir to dissolve. Transfer to a bowl placed over ice and stir occasionally until jelly starts to set (5-10 minutes). Carefully pour jelly over sponge in trifle bowl and refrigerate until set (at least 6 hours or overnight).
  • 03
  • For custard, whisk sugar and yolks with an electric whisk until pale and creamy, then add cornflour and whisk until smooth. Bring milk, cream and vanilla to a simmer in a large saucepan over medium-high heat, then gradually add to yolk mixture, whisking to combine. Return to pan and stir continuously with a whisk over medium heat until thick (10-12 minutes). Transfer to a bowl placed over ice and stir occasionally until cooled (10 minutes), then refrigerate until chilled (1½-2 hours).
  • 04
  • To serve pour custard over jelly in trifle bowl, top with whipped cream to fill, then decorate with strawberries, raspberries and toasted almonds.

At A Glance

  • Serves 8 - 10 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 - 10 people

Featured in

Dec 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×