December 18, 2023

RECIPE | Cheat’s Mango Mousse

Enjoy an easy, summer treat with this cheat’s mango mousse recipe from the Adelaide Central Market. Serves – 3 Prep time – 15mins Ingredients 1 ½ mangoes 150 mL Pure pouring cream 1/2 cup Greek style yoghurt 2 tbsp cup icing sugar ½ tspn vanilla bean paste Method Remove mango cheeks and scoop out flesh. Place two mango cheeks (1 mango) in a food processor and puree until smooth. Set half cup of puree aside to serve and place remaining in a bowl until required for the mousse. Finely dice the remaining mango cheek, place in a bowl and set aside for later. To make the mousse, place cream in a medium mixing bowl and using electric beaters, whisk to soft peaks. Add yoghurt, sugar and vanilla, whisking to stiff peaks. Add reserved mango puree, folding gently until combined. To serve, place two tablespoons of mango puree in the base of three serving glasses. Evenly divide the mango mousse between the glasses and top with diced mango. Place in refrigerator and chill for at least an hour.  …

December 12, 2023

RECIPE | Festive Trifle

RHUBARB, STRAWBERRY AND GINGERBREAD TRIFLES Preparation time: 15 minutes + cooling time Cooking time: 10 minutes Serves: 6 TIP: To create less serves, simply half the ingredients! INGREDIENTS 300g rhubarb, cut into 2 cm chunks 375g strawberries, hulled and halved ¼ cup (60ml) ginger cordial 200g box gingerbread babies (eg. Perryman’s), reserving 16 and roughly chopping 100g 700g thick vanilla yoghurt 200g brioche, cut into cubes ¼ cup (60ml) Cointreau (optional) ¼ cup flaked almonds, toasted METHOD For the stewed rhubarb, combine rhubarb, 250g strawberries and 2 tablespoons ginger cordial together in a medium mixing bowl, tossing until well coated. Heat a frying pan over medium heat. Add rhubarb mixture, cover and cook for 2 – 3 minutes, before stirring gently. Cover and cook for a further 2 – 3 minutes or until rhubarb softens and collapses. Remove from heat and allow to cool completely. To assemble trifles, evenly divide half of the cooled rhubarb between six tumblers, spooning roughly 1 tablespoon into the bottom of each tumbler. Repeat process with yoghurt, placing a third on top of the rhubarb. Evenly divide half the brioche between the tumblers, placing on top of the yoghurt. Drizzle 1 teaspoon of Cointreau over the brioche, in each glass and evenly divide chopped gingerbread, sprinkling on top of the brioche. Repeat this process with remaining rhubarb and a third of the yoghurt, creating two layers of each component. To finish, place 4 gingerbread babies around the…