The best recipes from My Kitchen Rules 2025

My Kitchen Rules 2025 is now well underway.

And so far, judges Manu Feildel and Colin Fassnidge have tried a few of the contestants’ dishes, with some looking next-level delicious.

If you’re wanting to try a few (or all of the) recipes from this year’s My Kitchen Rules, thankfully Channel 7 is releasing them weekly.

We’ve listed how to make the best scoring dishes from each episode below – and make sure you return as The Weekly will be updating this page with more fan-favourite My Kitchen Rules recipes as the season continues!

Justin and Will’s Dongpo Rou with Asian Greens and Rice

Justin and Will received perfect 10s from both Colin and Manu.

“It was the ugliest dish you’ve ever served, but also one of the most delicious. The depth of flavour is hard to describe. You’ve honoured your family, and I’m honoured to be here tonight,” Manu said.

Ingredients

• 700g pork belly
• 2cm piece fresh ginger, chopped
• 1 spring onion
• 2 tbs Shaoxing wine
• 1 tbs cornflour dissolved in 1 tbs water
• 1 bunch bok choy, trimmed
• Steamed Asian greens and basmati rice, to serve
• Fried shallots and toasted sesame seeds, to garnish

Braising Mixture

• 1 tbs vegetable oil
• 2 spring onions, chopped
• 5cm piece fresh ginger, sliced
• 1 cinnamon stick
• 3 star anise
• 2 bay leaves

50g rock sugar

250ml Shaoxing wine

125ml light soy sauce

80ml dark soy sauce

Method

1. Place pork belly in a large saucepan. Add ginger, spring onion and Shaoxing wine. Cover with water. Bring to a boil. Boil gently for 30 minutes. Remove pork. When cool enough to handle, cut into six pieces. Tie each piece lengthways and crossways with cooking twine.
2. To prepare braising mixture, heat oil in a large saucepan over medium heat. Add onion, ginger, cinnamon and star anise. Cook, stirring for 2 minutes. Add remaining ingredients. Add pork. Add enough water to submerge pork. Bring to a boil. Reduce heat to low and simmer, partially covered, for 1 ½ -2 hours or until pork is very tender. Transfer pork to a plate. Add cornflour mixture to braising liquid. Simmer for 20 minutes or until thickened and flavoursome.
3. Serve pork and sauce with Asian greens and rice. Garnish with fried shallots and sesame seeds.

Justin and Will’s South African Lamb Curry with Yellow Rice, Roti and Sambal

Ingredients

Roti

• 300g plain flour
• 1 tsp salt
• 250ml boiling water, cooled for 5 mins
• 40g butter, softened
• 2 tbs vegetable oil
• 25g butter, melted

Curry

• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tsp ground turmeric
• ½ tsp cayenne pepper
• 1 tbs vegetable oil
• 800g diced lamb leg
• 1 large brown onion, coarsely chopped
• 4 garlic cloves
• 4cm piece fresh ginger, grated
• 1 bunch coriander, roots and stems finely chopped, leaves picked
• 400g can diced tomatoes
• 400g can coconut milk
• 2 bay leaves

Yellow Rice

• 200g basmati rice, rinsed
• 375ml cold water
• 1 stick cinnamon
• ½ tsp ground turmeric
• ½ tsp salt
• 25g butter, cubed

Sambal

• 2 vine ripened tomatoes, seeded, cut into 1cm dice
• 1-2 small red chillies, finely chopped (seeded if desired)
• 1 small red onion, finely chopped
• ¼ cup finely chopped coriander
• 1 tsp caster sugar
• 2 tbs red wine vinegar

Method

1. To make roti, sift flour and salt into a large bowl. Combine the water, butter and oil in a jug. Add to flour mixture. Stir to combine and form a dough. When cool enough to handle, turn dough out onto a lightly floured surface. Knead until smooth. Place in a bowl and cover with a clean tea towel. Set aside to rest for 30 minutes.
2. To make curry, dry fry spices in a small frying pan over medium heat for 5 minutes or until fragrant.
3. Heat half the oil in a large sauce pan over high heat. Season the lamb and add half to the pan. Cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining lamb.
4. Reduce heat to medium-low and add remaining oil. Add the onion, garlic, ginger, coriander root and stem. Cook, stirring occasionally, for 5 mins or until onion is softened. Add spice mix and season generously. Cook, stirring, for 2 minutes. Stir in tomatoes and coconut milk. Bring to a simmer. Return lamb and any resting juices. Simmer for about 45 minutes or until lamb is tender and oil is visible on the surface.
5. To prepare rice, place the rice in a saucepan with the water, cinnamon, turmeric and salt. Bring to a gentle boil over medium heat. Cover with a tight-fitting lid and reduce heat to low. Cook for 12–15 minutes, without lifting the lid. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and stir in butter.
6. To make sambal, combine all ingredients in a bowl. Season.
7. Divide rested roti dough into eight portions. Roll each portion into a 2mm-thick round.
8. Heat a large heavy based frying pan over high heat. Add a roti and cook for about 30 seconds or until bubbles appear. Turn, brush with melted butter and cook for a further 30 seconds or until lightly browned. Transfer to a warm plate and cover with a clean tea towel to keep warm. Repeat with remaining roti.
9. Serve curry, rice and roti with sambal. Garnish with coriander leaves.

Lol and Lil’s Grilled Prawn and Mango Salsa Tortilla Bites

Ingredients

Coriander leaves and sliced chilli, to garnish
Lime wedges, to serve

Spice Prawns

16 banana prawns, peeled, deveined
1 tbs olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tbs lime juice

Tortillas

440g plain flour
1 tsp salt
1 ¼ tsp baking powder
250ml boiling water
75g butter, melted

Mango Salsa

1 small mango, cut into 5mm dice
1 small red capsicum, cut into 5mm dice
1 jalapeño chilli, cut into 5mm dice
1 small red onion, cut into 5mm dice
1 firm ripe avocado, cut into 5mm dice
¼ cup chopped coriander
1 tsp paprika
Juice of 1 lime

Method

1. To prepare prawns, combine all ingredients in a bowl. Season. Refrigerate, covered, to marinate.
2. Meanwhile, to make tortillas, combine flour, salt and baking powder in a large bowl. Add water and butter. Mix to form a dough. Cover and rest for 10 minutes. Divide dough into eight portions. Roll each portion into a 15cm round.
3. Preheat oven to 180C.
4. Lightly spray the base of a muffin pan with oil. Arrange tortilla rounds over muffin pan bases, leaving a space where possible. Spray tortillas with oil and top with a second muffin pan. Bake for 15 minutes or until golden and crisp. Cool completely.
5. To make salsa, combine all ingredients in a bowl. Season.
6. Heat an oiled frying pan over high heat. Add prawns. Cook for 1-2 minutes on each side or until just cooked through.
7. To assemble, spoon salsa into tortillas cups and top with prawns. Garnish with chilli and coriander. Serve with lime wedges.

Mel and Jacinta’s Bang Band Cauliflower Spiced Cashew Sauce with Picked Cucumber Salad

Ingredients

1 medium cauliflower, cut into small florets
Sliced spring onions, coriander leaves and black sesame seeds, to garnish
Sesame oil, to drizzle

Spiced Cashew Sauce

150g raw cashews
125g coconut yoghurt
1 small red capsicum, chopped
1 garlic clove, crushed
1 tsp finely grated fresh ginger
1 small red chilli, chopped
2 tsp rice vinegar
2 tsp maple syrup
2 tsp sesame oil

Pickled Cucumber Salad

1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced
¼ tsp black sesame seeds
125ml rice vinegar
2 tbs maple syrup
¼ tsp salt

Batter

75g gluten-free plain flour
50g cornflour
1 tsp baking powder
2 tsp smoked paprika
2 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
200ml soda water

Crumb Mixture

75g gluten-free panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika

Method

1. To make the spiced cashew sauce, place cashews in a bowl. Cover with hot water. Set aside to soak for 1 hour (or up to overnight). Drain.
2. Meanwhile, to make cucumber salad, place cucumber, onion and sesame seeds in a bowl.
3. Place vinegar, maple syrup and salt in a small saucepan over low heat. Bring to a simmer. Pour over cucumber. Set aside to cool. Refrigerate for 1 hour or until cold. Drain to serve.
4. To continue making cashew sauce, place cashews and remaining ingredients in a small processor or blender. Process until smooth and creamy, adding a little hot water if necessary.
5. Preheat an air fryer to 200C.
6. To make batter, combine flours, baking powder and spices in a bowl. Gradually whisk in soda water to form a smooth batter.
7. To make crumb mixture, combine all ingredients in a bowl.
8. Working in batches, dip cauliflower florets in batter and allow excess to drip off. Roll in crumb mixture.
9. Arrange in the air fryer in a single layer. Cook for about 35 minutes or until golden and crisp, turning half way through.
10. To assemble, spoon cashew sauce onto serving plates. Top with cucumber salad and cauliflower. Garnish with spring onions, coriander leaves and sesame seeds. Drizzle with sesame oil.

Danielle and Marko’s Miso Brownie with Sesame Ice Cream and Miso Caramel Sauce

After presenting this dish on MKR, fans are curious to know just how to make this dessert dish! Luckily, we have the answers below.

Ingredients

Sliced strawberries, to garnish

Sesame Ice Cream

75g sesame seeds, toasted
40g cream cheese
2 tsp vanilla extract
500ml milk
150g caster sugar
375ml thickened cream

Miso Brownie

300g dark chocolate, chopped
150g butter, chopped
2 tbs white miso paste
200g caster sugar
75g brown sugar
3 eggs
100g plain flour
30g cocoa powder
1 tsp baking powder
Pinch of sea salt

Miso Caramel Sauce

2 tbs white miso paste
250ml thickened cream
100g caster sugar
60ml water

Method

1. To make ice cream, blend sesame seeds in a small blender to form a smooth paste. Add cream cheese and vanilla. Blend to combine.
2. Place the milk and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Remove from heat. Add sesame mixture and whisk to combine. Stir in cream. Cool completely. Transfer to an ice cream machine and churn according to manufacturer’s instructions.
3. Preheat oven to 180C. Line base and sides of a 20cm square cake pan with baking paper.
4. To make brownie, stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and combined. Remove from heat and whisk in miso. Whisk in sugars. Whisk in eggs.
5. Sift flour, cocoa, baking powder and salt into bowl. Add to chocolate mixture. Stir to combine.
6. Pour mixture into prepared pan.
7. Bake for 25-30 minutes or until cooked, but still slightly soft in the centre. Cool in pan. Remove from pan and cut into squares.
8. Meanwhile, to make miso caramel sauce, whisk miso paste and ¼ cup of the cream until smooth and combined.
9. Place the sugar and the water in a small heavy-based frying pan over medium heat. Cook, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan.
10. Bring mixture to a boil. Boil, without stirring, until dark golden brown. Add remaining cream (mixture will splutter) and cook, stirring until melted, dissolved and smooth. Whisk in miso mixture. Simmer for 5 minutes or until slightly thickened.
11. Serve brownie and ice cream with sauce. Decorate with strawberries.

Danielle and Marko’s Slow Roasted Pork Belly with Ginger and Soy Noodles

This main dish received high praise from both judges, with Colin calling the crackling perfect and Manu adored the “exciting flavours.”

Ingredients

Toasted sesame seeds, sliced chilli, coriander and spring onions, to garnish

Slow Roasted Pork Belly

1kg piece boneless pork belly, rind scored
2 tsp garlic powder
2 tsp onion powder
2 tbs white vinegar

Egg Noodles

300g plain flour, plus extra for dusting
½ tsp salt
2 large eggs, lightly beaten

Caramelised Chilli Sauce

2 tbs oil vegetable oil
3 tbs brown sugar
3 garlic cloves, crushed
1 tsp ginger paste
1 long red chilli, thinly sliced
2 tbs soy sauce
2 tbs water
1 tbs rice vinegar

Method

1. To prepare pork belly, pat rind dry with paper towel and lightly prick all over (we used a pork belly skin-crisping tool). Rub meat with garlic and onion powder. Sprinkle rind with a generous layer of salt. Refrigerate, uncovered, for several hours or up to overnight.

2. Preheat oven to 180C.

3. Remove pork from fridge and transfer to a roasting tray. Set aside at room temperature for 30 minutes. Roast for 1½ hours. Brush salt off skin, then brush with vinegar.

4. Increase oven to 200C. Roast for about a further 30 minutes or until meat is tender and rind is crisp.

5. Meanwhile, to make noodles, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.

6. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass dough sheets through a spaghetti cutter. Place noodles on a lightly floured tray (or hang over a rack) for 15 minutes, to dry a little before cooking.

7. Cook noodles in a large saucepan of boiling salted water for 2-3 minutes or until just tender but still al dente. Drain.

8. To make the chilli sauce, heat oil in a small frying pan over medium heat. Add sugar and cook until melted and a dark amber colour. Add garlic, ginger and chilli. Cook for 2 minutes or until soft. Stir in remaining ingredients. Simmer for 2-3 minutes. Remove from heat. Add cooked noodles and toss to coat.

9. Serve pork belly with noodles. Garnish with sesame seeds, sliced chilli, coriander and spring onions.

Justin and Will’s Red Duck Curry with Coconut Rice

In the first episode, best mates Justin and Will delivered a standout main dish that impressed the judges and the teams!

Ingredients

4 duck breasts, skin lightly scored
Charred lime halves, to serve

Coconut Rice

360g jasmine rice, rinsed under cold water
400ml coconut milk
250ml water
½ tsp salt
Toasted shredded coconut, to garnish

Red Curry Pace

4 dried chillies
1 stick lemongrass (white part only), chopped
1 tbs grated galangal
4 garlic cloves, peeled
1 tbs fish sauce
1 tsp ground coriander
1 tsp ground cumin
2 tbs chopped coriander stems and roots
2 eschallots, chopped

Curry

1 tbs peanut oil
1 quantity Thai red curry paste
4cm piece fresh ginger, grated
250ml chicken stock
400ml coconut milk
8 lime leaves, bruised
2 tsp white sugar
2 tsp fish sauce
120g green beans , trimmed, halved
1 cup Thai basil leaves
12 fresh lychees , peeled, seed removed

Method

1. To make coconut rice, place rinsed rice in a bowl and cover in cold water. Set aside for 1 hour to soak.
2. Meanwhile, to make curry paste, place chillies in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain and reserve 60ml of the soaking water.
3. Place chillies, reserved soaking water and remaining curry paste ingredients in a processor. Process to form a fine paste.
4. Preheat oven to 200C.
5. To continue with the rice, drain it well. Transfer to a 20cm cake pan.
6. Place coconut milk, water and salt in a saucepan over low heat and bring to a simmer. Pour over rice and stir to combine. Cover with foil.
7. Bake for 40 minutes. Remove from oven and set aside for 10 minutes to steam and finish cooking. Remove foil and fluff with a fork. Sprinkle with toasted coconut to serve.
8. Meanwhile, to make curry, heat oil in a large saucepan over medium heat. Add the curry paste and ginger. Cook for 5 minutes or until aromatic and slightly darkened in colour. Add stock, coconut milk, lime leaves, sugar and fish sauce. Cover and bring to a simmer.
9. Place duck in a large cold frying pan, skin side down. Place over a medium heat and cook until skin is golden, crisp and fully rendered. Turn and cook for 1 minute. Transfer duck to an oven tray and roast for about 5 minutes or until cooked as desired. Set aside to rest, for 5 minutes. Slice thickly. Stir any juices from rested duck into curry sauce.
10. Add beans to curry sauce and simmer until tender. Stir in basil leaves and lychees.
11. Serve curry and duck with rice and lime halves. Garnish with basil leaves and chilli.

Maria and Bailey’s Spanakopita Ravioli with Feta Crème, Crispy Leeks and Dill Oil

Friends Maria and Bailey delivered a near perfect entree in the fourth episode. Manu scored the Spanakopita Ravioli a perfect ten, while Colin scored the dish a nine.

Ingredients

½ leek, thinly sliced (white part)
Vegetable oil, for deep frying

Dill Oil

½ cup dill leaves
125ml light olive oil

Pasta

160g 00 flour
1 tsp salt
1 whole eggs
3 egg yolks

Feta creme

150g feta
150ml thickened cream
Pinch ground nutmeg

Filling

1 tbs olive oil
1 small eschallot, finely chopped
½ leek, finely chopped (pale green part)
100g baby spinach, finely chopped
150g feta, crumbled

Method

1. To make the dill oil, bring a saucepan of water to the boil. Add herbs and cook for 20 seconds. Drain and transfer to an ice bath for 2 minutes. Remove from ice bath and squeeze out excess water. Transfer herbs to a small blender with the oil and pinch of salt. Blend for 2 minutes. Pour mixture into a muslin-lined sieve set over a bowl. Set aside for 1 hour to drain. Transfer oil to a bottle. Discard solids.
2. To make pasta, pulse flour and salt to combine in a processor to combine. Add eggs and yolks. Process to form a crumbly dough. Sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
3. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest.
4. Meanwhile, to make feta crème, place the feta, cream and nutmeg in a small saucepan over low heat. Stir until hot. Transfer to a tall heatproof cup. Use a stick blender to blend until smooth. Strain into a siphon gun. Refrigerate for 1 hour or until cold. Charge siphon gun with cartridges and shake vigorously (to evenly distribute gas) when ready to dispense.
5. To make filling, heat the oil in a frying pan over medium heat. Cook eschallot and leek until soft. Stir in spinach until wilted and combine. Season. Transfer to a bowl. Cool slightly. Fold in feta.
6. Divide rested pasta dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
7. Divide filling into four portions. Place portions at 2cm intervals along half the pasta sheets. Lightly brush around filling with a little water. Top with remaining pasta sheets and press gently around filling to remove any air and seal the ravioli. Cut out ravioli rounds using a 10cm round cutter. Transfer to a lightly floured tray.
8. To prepare crispy leek, place sliced leek in a single layer on paper towel. Sprinkle lightly with salt. Set aside for 5 mins. Pat dry with paper towel. Deep fry in small batches until golden and crisp.
9. Cook raviolo in a large saucepan of boiling, salted water for 2-3 mins or until tender. Drain.
10. Place raviolo on serving plates. Top with feta crème and crispy leeks. Drizzle with dill oil.

Lol & Lil’s Chicken & Leek Pot Pie

Ingredients

1 egg, lightly beaten
Poppy seeds, to sprinkle

Pie Filling

400ml chicken stock
35g cornflour
1 tbs olive oil
1 onion, finely chopped
1 leek, thinly sliced
2 garlic cloves, crushed
200g bacon, coarsely chopped
500g chicken thigh, coarsely chopped
200ml cream
3 tbs Dijon mustard

Hot water pie pastry

200ml water
150g butter, chopped
450g plain flour
½ tsp salt
2 eggs

Spinach, peach & pine nut salad

2 tsp olive oil
2 tsp balsamic vinegar
1 firm ripe peach, cut into wedges
50g baby spinach
25g shaved parmesan
2 tbs pine nuts, toasted

Method

1. To make pie filling, combine ¼ cup of the chicken stock with the cornflour in a cup.
2. Heat oil in a large saucepan over medium heat. Cook onion, leek and garlic until soft. Add bacon and chicken. Cook, stirring occasionally, for 10 minutes. Transfer to a large bowl.
3. Add remaining stock to same saucepan over medium heat. Add cream, mustard and cornflour mixture. Bring to a boil. Boil gently until thickened. Stir in chicken mixture. Divide mixture among four pie tins, ramekins or ovenproof dishes.
4. Preheat oven to 180C.
5. To make pastry, place the water and butter in a saucepan over medium heat. Bring to the boil.
6. Sift flour and salt into a bowl. Add the water mixture and stir to combine. Add the eggs and mix to form a dough. Wrap in plastic wrap and set aside for 30 minutes to rest.
7. Roll out dough on a lightly floured surface until about 5mm thick. Cut out rounds a little bigger than your pie dish tops. Brush with beaten egg and sprinkle with poppy seeds.
8. Bake for 30 minutes or until pastry is golden and crisp.
9. To make salad, whisk oil and vinegar in a large bowl. Season. Add remaining ingredients and toss to combine.
10. Serve pies with salad.

Michael and Rielli’s Raspberry Gel and Chocolate Mousse Dome

It was a rough start for the pair who scored considerably low for their Entree and Main dishes. However, Reilli’s dessert which was scored ten and nine points by the judges, saved the day.

Ingredients

Freeze-dried raspberries and gold leaf, to decorate

Raspberry purée

70g fresh raspberries 2 tsp icing sugar 2 tsp lemon juice

Simple syrup

100g caster sugar 100g water

Raspberry jelly

1 gelatine leaf 70g raspberry puree 70g simple syrup

Chocolate hazelnut sablé

120g plain flour 60g pure icing sugar 40g cocoa powder, sifted 20g hazelnut meal 100g cold butter, chopped 2 egg yolks ½ tsp vanilla extract 100g dark chocolate, melted (for brushing)

Chocolate mousse

100ml thickened cream 100ml milk 2 egg yolks 1 tbs caster sugar 120g dark chocolate, chopped

Mirror glaze

5 gelatine leaves 150g glucose 150g caster sugar 80ml water 150g white chocolate 100g condensed milk 60g neutral glaze Red food colouring, to tint

Method

1. To make raspberry purée, blend or process all ingredients until smooth.
2. To make simple syrup, stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool.
3. To make raspberry jelly, soak gelatine leaf in cold water until soft, then squeeze out excess water.
4. Place raspberry purée and simple syrup in a small saucepan over medium heat. Bring to 80C. Remove from heat and add gelatine. Stir until dissolved.
5. Divide mixture among eight holes of a 3cm-wide half sphere silicone moulds. Freeze until firm. Once frozen, remove half spheres from mould. Heat a small frying pan until hot. Remove from heat. Place the flat surface of two spheres onto the pan for a few seconds to melt slightly. Stick together to form a whole sphere. Refreeze until firm.
6. Meanwhile, to make chocolate hazelnut sablé, place the flour, icing sugar, cocoa powder and hazelnut meal into a small processor. Pulse to combine. Add butter and pulse to form coarse crumbs. Add egg yolks and vanilla extract and pulse until a dough forms. Shape into a disc and wrap in cling film. Refrigerate for 30 minutes or until firm.
7. Preheat oven to 180C. Line an oven tray with baking paper.
8. Roll out dough between two sheets of baking paper until about to 2.5mm thick. Cut out four 7cm round discs and place on prepared tray.
9. Bake for 12 minutes or until firm. Cool on tray. Brush one side of the cooled discs with melted chocolate and allow to set.
10. To make chocolate mousse, whip cream to soft peaks and refrigerate. Place chocolate in a bowl.
11. Whisk egg yolks and sugar in a bowl until soft and creamy.
12. Heat milk in a small saucepan until hot. Remove from heat and gradually whisk milk into egg yolk mixture. Return mixture to pan over low heat. Cook, stirring, until temperature reaches 82C on a candy thermometer. Strain over chocolate in bowl. Set aside for 2 minutes. Stir until chocolate is melted and mixture is combined. Cool to 35C. Fold in a quarter of the whipped cream. Fold in the remaining whipped cream. Divide mixture among four holes of a 7cm-wide half sphere silicone moulds. Push a raspberry jelly sphere into each one, just until it is immersed in the chocolate mousse. Freeze until firm.
13. To make red mirror glaze, soak gelatine leaves in cold water until soft, then squeeze out excess water.
14. Place the glucose, sugar and the 80ml water in small saucepan over medium heat. Cook, stirring to dissolve the sugar and until mixture reaches 103C. Remove from heat and add gelatine. Stir until melted and combined. Add chocolate, condensed milk and neutral glaze. Set aside for 2 minutes. Blend with a stick mixer until smooth. Stir in gelatine until melted and combined. Tint red with food colouring. Strain into a clean saucepan over low heat. Bring to 35C.
15. Unmould frozen mousse domes and place on a wire rack over a tray. Pour over glaze to evenly coat each dome. Set aside for a 10 minutes to set.
16. Place hazelnut sablé discs on serving plates and top with glazed mousse domes. Decorate with freeze-dried raspberries and gold leaf.

Related stories

Previous

Meet the My Kitchen Rules 2025 contestants!

Native ad body.

Sponsored by %%sponsor_name%%

Everything you need to know about My Kitchen Rules 2025

Next

---

Sign up for our newsletter

Sign up for the latest news from Australian Women’s Weekly including offers and discounts we choose to share with you.

Sign up now

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

About your privacy

Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint.