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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Tipsy raspberry trifle


You'll need to begin this recipe two days ahead.

You'll need

500 gm frozen raspberries 400 gm caster sugar Juice of 1 orange and 1 lemon 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes 750 gm crème fraîche 300 ml thickened cream 80 gm pure icing sugar, sieved 50 ml brandy, plus extra for drizzling Scraped seeds of 2 vanilla beans 500 gm (about 4 punnets) fresh raspberries For dusting: pure icing sugar, sieved   Madeira cake 200 gm softened butter 165 gm (¾ cup) caster sugar 3 eggs 150 gm (1 cup) plain flour 30 gm almond meal ¾ tsp baking powder 50 ml buttermilk 300 gm dark fruit mixture 30 ml brandy

Method

  • 01
  • Bring frozen raspberries, sugar, citrus juices and 600ml cold water to the boil in a large saucepan over medium-high heat, stirring until sugar dissolves. Cook until fruit is pulpy (10-15 minutes), then strain through a muslin-lined sieve into a bowl (do not press on solids). Transfer 250ml raspberry liquid to a clean pan over low heat, squeeze gelatine to remove excess water, add to pan and stir until gelatine dissolves (1-2 minutes). Return gelatine mixture to remaining raspberry mixture, stir to combine then transfer to a 1.5-litre container and refrigerate until set (overnight).
  • 02
  • For Madeira cake, preheat oven to 160C. Beat butter and sugar in an electric mixer until pale and creamy (4-5 minutes), scrape down sides of bowl and add eggs one at a time, beating well after each addition. Combine flour, almond meal, baking powder and ½ tsp salt in a separate bowl, add to butter mixture with buttermilk and beat to just combine. Add fruit mixture and brandy, beat to combine, then spoon into a 25cm x 11cm loaf tin buttered and lined with baking paper. Smooth top, bake until golden and an inserted skewer withdraws clean (50 minutes-1 hour), cool in tin for 10 minutes, then cool completely on a wire rack.
  • 03
  • Whisk crème fraîche, cream, icing sugar, brandy and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), then refrigerate until required.
  • 04
  • Scatter one-third of the fresh raspberries in a large serving bowl, then spoon half the jelly over. Thickly slice cake, crumble half over the jelly and drizzle with brandy. Spoon half the crème fraîche mixture over, then repeat layering. Cover and refrigerate for flavours to develop (overnight). Serve topped with extra raspberries and dusted with icing sugar.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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