9

200 gm piece of beef fillet,

trimmed of sinew

2 king brown mushrooms,

thinly sliced

4 Swiss brown mushrooms,

thinly sliced

50 gm(2⁄3 cup) shavings

of parmesan

Extra-virgin olive oil,

for drizzling

Grissini and lemon

wedges, to serve

Carne cruda

SERVES 6 // PREP TIME 20 MINS (PLUS CHILLING)

This much-loved dish is often served as a starter or shared plate.

It’s best kept simple: choose high-quality beef, slice it thin, be

discerning with the toppings and serve with grissini on the side.

1 Roll beef tightly in plastic wrap

to form a cylinder, then freeze

until just firm (about 1 hour).

2 Thinly slice beef across the

grain, remove plastic wrap, and

arrange on a platter. Scatter over

mushrooms and parmesan.

Drizzle with extra-virgin olive oil

and season to taste. Serve with

grissini and wedges of lemon.

60 gm brown sugar

3 eggs

4 egg yolks

200 ml double cream

400 ml milk

60 gm dark chocolate (65%-68%

cocoa solids), finely chopped

2 tsp Dutch-process cocoa

40 ml dark rum

2 tbsp espresso-strength

cofee

200 gm caster sugar

125 gm amaretti, crumbled,

plus extra whole amaretti

to serve

Crème fraîche, to serve

Bonet

SERVES 8-10 // PREP TIME 15 MINS // COOK 1½ HRS (PLUS COOLING, SETTING)

Bonet is a like a crème caramel, but flavoured withcofee and

chocolate, and with amaretti folded through. We’ve crumbled

the biscuits into the base to keep more crunch.Pictured p89.

1 Preheat oven to1600C. Whisk

brown sugar, eggs and yolks

in a large heatproof bowl to

combine. Set aside and whisk

occasionally to dissolve sugar.

Meanwhile, bring cream and

milk to a simmer in a saucepan,

add chocolate and cocoa

and whisk until smooth. Pour

onto egg mixture with rum

andcofee, and whisk to

combine. Once froth has settled,

skim it from surface.

2 Bring sugar and 150ml water

to the boil in a saucepan over

medium-high heat, stirring to

dissolve sugar, then cook

without stirring until a deep-

amber caramel (12-16 minutes).

Remove from the heat and

immediately pour caramel into a

24cm round baking dish at least

6cm deep (be careful, caramel

will be very hot). Working quickly

and holding dish with a tea

towel, tilt and swirl the dish so

sides are evenly coated. Cool

at room temperature until

caramel sets (10 minutes).

3 Place dish in a roasting pan

lined with a tea towel, pour

custard into dish, then pour

enough hot water into pan

to come halfway up the sides

of the baking dish. Cover with

foil, prick a couple of holes

around the edge for steam to

escape, and bake until custard

is set but retains a slight wobble

in the centre (1 hour to 1 hour

20 minutes). Cool briefly, then

refrigerate until set (2-2½ hours).

4 To serve, scatter amaretti over

base of bonet, then invert onto

a platter, gently loosening bonet

from sides of dish with your

fingers if necessary. Serve with

crème fraîche and extra amaretti.

Carne crudaAll

props stylist’s own.

BaciEspresso cup

and saucer from

Hay. All other

props stylist’s own.

Stockists p176.

94 GOURMET TRAVELLER