Cream Archives - Gourmet Traveller

22 impossibly smooth panna cotta recipes

Time for dessert? Take it to the fridge!

Black sesame crème brûlée

Nutty black sesame takes this classic French dessert on a Japanese side trip.

Brae’s new potatoes with brook trout roe and cultured cream

The only dish that could easily beat your old favourite potato bake.

Broccoli soup with Gorgonzola toasts

The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish. Add Gorgonzola toasts for dipping and you've got a satisfying meal.

Potato, leek and silverbeet gratin

A sumptuous recipe for potato, leek and silverbeet gratin.

Large, raised glass bowl holding a trifle layered with sponge cake, halves cherries, cream and crumbs

Spiced plum, cherry and coffee trifle with cardamom crumb

Need a Christmas dessert to impress? Look here.

Choux wreaths with burnt-honey cream, raspberries and sesame praline

This is one one impressive - and delicious - dessert.

Crème brûlées

A crackling top, a silky custard middle. You can't go wrong with this French classic.

Peach pavlova trifle with brandy custard

Two favourite desserts combine in this peach and pavlova trifle.

Creamed spinach

Sometimes all that's missing is a simple side dish. Creamed spinach is about as simple as it gets (and it goes with just about anything).

How to make a chocolate mousse cake

Chocolate fiends will love the triple-hit in this irresistible chocolate mousse cake. Catherine Adams shows how it's done.

Cucumber two ways with almond miso and horseradish cream

Kazuki’s cucumber, two ways (with almond miso, and horeseradish cream)

An elegant starter.

Sixpenny’s chocolate-marsala mousse with vanilla ice-cream

One of the silkiest chocolate mousses you'll have the good fortune to come across.

How to make bombolini, step by step

Because good things come in small packages.

Pie with a golden, crumbly base, topped with sliced bananas, cream and chocolate shavings, with a slice taken out of the pie.

Banoffee pie (with a pretzel crumb base)

Our salty-tangy take on a sweet classic.

Capitano’s conchiglie with vodka sauce

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

Pan-fried bananas with salted maple caramel and vanilla ice-cream

Sweet cravings are conquered in no time with this one-pan dessert.

Baked chocolate creams with roasted strawberries

And a touch of ouzo too.

Lemon curd and almond bread and butter pudding

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

Chicken, leek and black garlic Pithivier

As good as it looks.

Nik Hill’s cauliflower cheese tart

The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.

Lemon verbena custard slice with passionfruit

The custard slice receives a modern glow-up.

Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin

For a dessert to impress.

Vietnamese coffee ice-creams with salted cashew crumb

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

Andrew McConnell’s spring crudités with house-made curd

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

Eggnog ice-pops with milk crumb

The traditional Christmas treat receives a very Australian makeover.

Lauren Eldridge’s Christmas fruit pudding frozen nougatine

A cool spin on the traditional yuletide pud.

A brief history of eggnog, plus a recipe

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

A aqua-blue bowl holding spheres of gulab jamun in syrup, garnished with two cinnamon sticks

Parwana Afghan Kitchen’s gulab jamun

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

Black Star Pastry strawberry watermelon cake in slices.

Black Star Pastry’s strawberry and watermelon cake

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Caramel pumpkin pie with spelt shortcrust

Make the most of pumpkin's natural sweetness.

How to make a chocolate ganache tart

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

Ornamental glass bowl on a stand holding a trifle topped with whipped cream, banana chips and vanilla bean pods

Leek and miso orecchiette

A cross-pollination of Japanese and Italian flavours that just works.

Chocolate cake with fudge icing

This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.

Shepherd’s pie

Arguably one of the most comforting foods around, this simple but satisfying sheperd's pie is a winner any day of the week.

Monique Fiso’s hokey pokey whoopie pies

The ice-cream sandwiches you need.

Chocolate mousse with white chocolate and corn flake crumble

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

Salted-caramel macadamia ice-cream sandwiches

The ice-cream sandwich of your dreams awaits.

Fast chilli con carne

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

Flour & Stone’s blackberry and chocolate meringue roulade

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

Hugh Wennerbom’s frozen nougat

A no-churn frozen confection that's as easy to make as it is delicious to eat.

How to make trifle

Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.

Easy scones with jam and cream

These are not the prettiest scones you'll ever bake, but they are the best tasting.

April Bloomfield’s Eton mess

And there's vodka-soaked strawberries, too.

Bistro Gitan’s twice-baked Roquefort soufflé with poached quince

This cheesy soufflé by the Melbourne bistro is pure elegance.

Pistachio gelato by Alberto’s Lounge

An unbeatable classic by the Sydney Italian-ish restaurant.

Macadamia panna cotta by Alberto’s Lounge

It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.

Bonet

Similar to crème caramel, this northern Italian dessert adds coffee, chocolate and amaretti to the mix. Sounds like a good move to us.

Jaclyn Koludrovic’s roasted white chocolate and ricotta cannoli

The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.

Tartiflette

Hailing from Savoy, this baked delight is all about layers of rich flavour: cream, potato, bacon and Reblochon.

Dutch baby with lemon butter and clotted cream recipe

Curtis Stone’s Dutch baby with lemon butter and clotted cream

Savour it one fluffy mouthful at a time.

Vanilla custard and burnt-toffee tart

Crack the brittle caramel top and sink your spoon into blissfully smooth custard. It doesn't get much better than this.

Aaron Turner’s Mum’s chocolate ripple cake

Recreate the Igni chef's favourite childhood cake for your next celebration.

Salted chocolate layer cake with whipped ganache

This is the chocolate cake to save for a special occasion.

Stokehouse Q’s dark chocolate pots de crème with ginger pear

These baked chocolate custards are a winning trifecta of dark chocolate, pear and ginger.

Frozen spiced chocolate pavlova

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

Strawberry Splits

Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.

Alistair Wise’s custard tart

Seek out some top-shelf cream – you'll taste the difference.

Jatz pie

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

Dave Pynt’s blueberry tart

With sweet pastry, an almond filling and crème Chantilly.

Savarins

The best thing about savarins? You can always add more rum.

The Agrarian Kitchen’s rhubarb and chamomile tart

Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.

Ham and provolone mac and cheese with fried egg

If there were such a thing as breakfast pasta, this would be it.

Mushroom and Fontina rigatoni

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

Honey and saffron rice pudding with sesame brittle

Simple and immensely satisfying.

Cauliflower and hazelnut strozzapreti with Gorgonzola

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

Ramblr’s baked muscat and brioche custards with quince

"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic

Rhubarb-strawberry milk bun pudding

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

Aria Brisbane’s fried Brussels sprouts, parsnips and sherry

"Could you print the recipe for Aria Brisbane's fried Brussels sprouts dish? It's simply delicious." - Anjali Iyer, Burleigh Heads, Qld

Prune clafoutis

Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

Smoked trout scramble

A breakfast that's guaranteed to please.

Egg sandwich

Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.

Beau Clugston’s potato salad and horseradish cream

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

Matcha layer cake with white chocolate cream

Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.

Bread and butter pudding with ricotta and chocolate

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

Pikelets with pear jam

Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.

Chocolate crémeux with caramel

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Raspberry-chocolate bombe Alaska

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream

The flavour of ripe raspberries dominates this refreshing sorbet, but the rose-scented geranium adds a haunting after-note that's not at all cloying.

Peter Doyle’s lobster with artichoke hearts

This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.

Fire-roasted marron with cabbage leaves, finger lime and fresh cream

“This marron dish is all about letting the fire and smoke do the work, setting the marron flesh and charring the leaves for flavour,” says Igni’s Aaron Turner. “The finger lime and Jersey cream add acid and fat and bring it all together.”

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Potato gratin with parmesan crumb

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Shaun Kelly’s pepperberry pavlova with rhubarb

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

Mousse au chocolat

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

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Mocha religieuses

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

Quiche Lorraine

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

Beignets

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.