The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Panettone, apricot and mascarpone trifle


Using a shop-bought panettone takes some of the work out of this trifle. If the panettone is fresh, simply use it as is; if not, toasting it can bring it back to life. This trifle is free-form, so it can be assembled at the last minute; otherwise assemble it in advance and give it some time in the fridge - a couple of hours or even overnight - for the flavours to mingle. Serve it in individual glasses or bowls, or as one grand centrepiece. Start this recipe a day ahead to make the jelly.

You'll need

350 gm panettone, cut into rough 3cm cubes 120 gm melted butter 4 egg yolks 60 gm caster sugar 40 ml lemon liqueur, such as limoncello, plus extra for drizzling 750 gm mascarpone, whisked until smooth   Lemon jelly 400 gm (2 cups) caster sugar Finely grated rind of 2 lemons 200 ml lemon juice 150 ml lemon liqueur, such as limoncello 8 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Roasted apricots 165 gm each brown sugar and caster sugar Pinch each of ground cinnamon and ground cardamom 16 apricots, halved Juice and thinly peeled rind of 1 orange and ½ lemon 120 ml dessert wine Scraped seeds of 1 vanilla bean

Method

  • 01
  • For lemon jelly, stir sugar, lemon rind and 500ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook for 1 minute, then remove from heat and stir in lemon juice and liqueur. Squeeze excess water from gelatine, add to jelly mixture, stir to dissolve, then strain through a fine sieve into a container and refrigerate overnight to set.
  • 02
  • For roasted apricots, preheat oven to 220C. Combine sugars and spices in a bowl, spread evenly in a roasting pan large enough to fit apricots in a single layer, then press apricots, cut-side down, into sugar, stand for 10 minutes, then turn cut-side up and scatter rinds in between fruit. Combine juices, wine and vanilla seeds in a jug, drizzle over apricots and roast, turning and basting with pan juices occasionally, until apricots are golden brown and tender (10-15 minutes). Set aside to cool.
  • 03
  • Preheat oven to 180C. Toss panettone and butter in a bowl to coat, then spread on a baking tray lined with baking paper and bake until toasted (6-7 minutes). Set aside to cool.
  • 04
  • Whisk yolks, sugar and liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer and whisk until cooled to room temperature, then fold in mascarpone.
  • 05
  • To assemble, spoon a few apricots and a little roasting liquid and mascarpone mixture into glasses, top with spoonfuls of lemon jelly, then panettone, drizzling panettone with a little extra liqueur to taste. Spoon on another layer of apricots and mascarpone mixture, then top with apricots and crumbled panettone and serve.

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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 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.

×