FOOD IN A FLASH
drizzle with oil. Arrange on 1 prepared
tray and bake for 12-15 minutes or
until just cooked.
STEP 2 Lay tortilla wedges in a single
layer on remaining prepared tray. Bake
for 5-8 minutes or until crisp.
STEP 3 Meanwhile, combine the
tomatoes, shallots, onion, garlic and
coriander in a bowl. Season with salt
and pepper.
STEP 4 Separate 4 outer leaves from
lettuce and place in bowls, to form a
cup. Finely shred remaining lettuce.
Arrange rice, beans, shredded lettuce
and cucumber in the lettuce cups.
Spoon over the chicken. Top with
cheese, sour cream, guacamole and
tomato mixture. Drizzle with smoky
chipotle aioli and serve with tortilla
wedges and lime wedges.
Freeze-dried raspberries,
to garnish
Wafer biscuits, to serveSTEP 1 Preheat oven to 160°C fan-
forced (180°C conventional). Heat
cream in a medium saucepan over
a medium heat, until just simmering.
Remove from the heat. Add chocolate,
whisking until smooth and melted. Set
aside to cool slightly.
STEP 2 Put egg yolks, sugar, vanilla
and salt in a large bowl and whisk for
5 minutes or until very pale. Stir in
rum. Fold through chocolate mixture.
STEP 3 Spoon mixture into four 1-cup
or six ¾-cup capacity ramekins.
Arrange in a deep roasting pan. Pour
boiling water into pan to come halfway
up the sides of ramekins. Bake for 30
minutes or until tops are just set.
Carefully remove ramekins from water
and chill for 4 hours, until firm.
STEP 4 To serve, top chocolate pots
with whipped cream. Drizzle with
truffle honey, and garnish with
chocolate shavings and freeze-dried
raspberries. Serve with wafer biscuits.Photography Andre Martin, Omid; styling Stephanie Souvlis; food preparation Mandy Sinclair2 tsp edible silver glitter
1 sheet gold leaf
75g white rolling fondant
3 chocolate wafer tubes
4 small macarons
4 strawberries, halved
1 tsp edible gold glitterSTEP 1 Preheat oven to 180°C
fan-forced (200°C conventional). Lay
pastry on a flat surface. Using a plate
or small round tray, cut a 15cm disc.
Roll with a pastry lattice cutter, then
stretch gently to open lattice. Place a
20cm metal bowl upside down on an
oven tray and cover with foil. Drizzle
over a little cooking oil and drape the
pastry over. Brush pastry with egg
wash. Bake for 20-25 minutes, until
deep golden and crisp. Set aside to
cool completely before removing
pastry from bowl.
STEP 2 Dip edges of the pastry bowl
in white chocolate. Sprinkle silver
glitter over chocolate then decorate
with small pieces of gold leaf.
STEP 3 Roll fondant to 4mm thick. Cut
a 12cm disc. Place fondant inside the
upturned bowl. Make a tripod of the
chocolate wafer tubes on the fondant
and secure at the top with a small
piece of gold string.
STEP 4 Arrange the macarons and
strawberries around the wafer tubes,
reserving 1 strawberry half to decorate
top of chocolate wafer tripod. Brush or
sprinkle gold glitter over strawberries.
To wear your edible fashion statement
(before you eat it), insert a thin Alice
band through the holes of the pastry. ■Chocolate pot de crème with truffle honey Edible Melbourne Cup hatCOOK’S TIPS
- Be creative with your hat,
using whichever edible
decorations you have on hand. - We used Carême pastry,
available from specialty
greengrocers and delis. You
can replace with 1 sheet
partially thawed puff pastry.
You will not need to roll it out.
CHOCOLATE POT DE CRÈME
WITH TRUFFLE HONEY
Preparation time 20 mins plus
4 hours chilling
Cooking time 35 mins
Serves 4 or 6
600ml cream
200g dark chocolate (70% cocoa),
finely chopped
6 free-range egg yolks
½ cup dark brown sugar
1 tsp natural vanilla extract
Pinch sea-salt flakes
1½ Tbsp dark rum
Whipped cream, to serve
2 Tbsp truffle honey
Chocolate shavings,
to garnish
EDIBLE MELBOURNE
CUP HAT
Preparation time 35 mins
Cooking time 25 mins
Makes 1150g frozen ready-rolled puff pastry,
partially thawed (see Cook’s tips)
Cooking oil
1 free-range egg, lightly beaten
125g white chocolate, melted108 BHG DECEMBER 2017