PANNACOTTA LAMINGTON

Recently I went to Flour and Stone in Sydney and had the most amazing lamington experience! I came back home & tried to recreate it, and this is my interpretation of their famous lamington. They soaked it in pannacotta to keep it moist, which is why it's so tasty!

 

INGREDIENTS

- 300g unsalted butter, room temp

- 300g caster sugar

- 300g self-raising  flour, sifted twice

- 5 eggs, beaten

- 142ml milk

 - 1 tsp vanilla bean paste

- 50g strawberry jam

- 5g  freeze dried strawberries

 
 

method

  1. Preheat oven to 175 degC. Grease & line two 8 x 12 inch tins
     
  2. Cream butter & sugar together, until light and fluffy
     
  3. Slowly add eggs
     
  4. Gently fold in flour, milk & vanilla bean paste
     
  5. Pour batter equally into the two pans & baked for 15-20mins. Allow to cool completely
     
  6. Once cakes and pannacotta have cooled, pour equal portions of pannacotta mixture onto the cakes (still in their tins). Let them chill in the fridge for about two hours
     
  7. Heat up strawberry jam slightly so it's a bit easier to spread
     
  8. Once the pannacotta looks like its been mostly absorbed, spread a layer of jam on one cake. Crush freeze dried strawberries & sprinkle dust over the jam layer
     
  9. Carefully sandwich cakes together, and wrap tightly in cling wrap
  10. Allow to set overnight
     
  11. Once set, cut into even cubes & refrigerate
     
  12. Spread half the coconut flakes on a tray
     
  13. Using tongs, thinly coat the lamington in the chocolate ganache & allow them to drip excess on a cooling rack
     
  14. Place lamington on coconut tray, and using your hands, lightly dust the sides with the remaining flaked coconut
     
  15. Refrigerate until serving!

PANNACOTTA

  1.  Soften gelatine leaves by soaking in cold water, before squeezing out excess water. Set aside
  2. In a pot, bring to boil the cream, sugar and vanilla
  3. Remove pot from heat & cool slightly. Whisk in gelatine, and strain mixture through a sieve
  4. Allow to cool to room temperature before using

 


DARK CHOCOLATE GANACHE

  1. Take thickened cream to boil on stove up, remove from heat.
  2. Add chocolate & mix thoroughly until all melted and the mixture is a thick consistency.
  3. Cool slightly before use, making sure it’s still runny for pouring

TO assemble

– 1× pannacotta recipe
– 1× dark chocolate ganache recipe
– 500g flaked coconut, lightly toasted
 

- 2 leaves gelatin

- 400ml thickened cream

- 100g  caster sugar

- 1 tsp vanilla bean paste

 
– 200g thickened cream
– 400g dark chocolate, chopped