Aussie lamingtons meet Italian panna cotta on this deliciously decadent tackle Flour & Stone panna cotta lamingtons.
Coconut panna cotta lamingtons
You could keep in mind studying about my expertise with the very best lamington I’ve ever tasted.
Named a panna cotta lamington, this goey, wealthy tribute an Aussie favorite might be discovered at Flour & Stone bakery in Sydney.
I had my first and solely heavenly expertise there after I first met Lorraine from Not Quite Nigella final yr.
In fact I ought to have anticipated that assembly up with a self-confessed candy tooth would possibly lead to a little bit over-indulgence.
Ever since that day I’ve been dreaming of the lamington.
I vowed that for Australia day this yr I’d recreate the pillow-like cake.
I assumed it was in all probability a case of creating up a sponge cake after which soaking it in panna cotta till the 2 set collectively in wedded bliss.
What I didn’t anticipate was to come back throughout THE panna cotta lamington recipe!
What do you’ll want to make pannacotta lamingtons
SPONGE CAKE
- Butter – actual, pure butter not the spreadable kind that is available in a plastic tub.
- Superfine sugar – also called caster sugar
- Eggs – at room temperature
- Self-rising flour – right here’s how one can make your personal self-raising flour
- Milk – full cream milk
PANNA COTTA
- Gelatin leaves
- Coconut cream – the stuff that is available in a tin
- Sugar – simply common white sugar
- Vanilla bean paste
Can you employ gelatin powder as an alternative of gelatine leaves
Sure you may. For each 1 gelatine leaf you’ll need 1 teaspoon of powdered gelatine.
CHOCOLATE COATING
- Good-quality darkish chocolate
- Butter – once more, the pure stuff
- Icing sugar – additionally known as confectioner’s sugar. Right here’s how one can make your personal icing sugar.
- Milk – full-cream milk
- Desiccated coconut – or use shredded, or chipped coconut or a mix
Can you employ cocoa powder as an alternative of darkish chocolate
You would doubtlessly use it but it surely gained’t be the identical.
This chocolate icing is extra like a darkish chocolate ganache.
The way to make vanilla panna cotta lamingtons
The unique recipe sandwiches two layers of milky cake along with a raspberry jam centre.
As this my first try with gelatine leaves and third try ever at sponge cake I assumed I’d pass over that step.
Begin by making the sponge cake.
You are able to do this as much as a day forward of time.
Even stale sponge cake works properly for lamingtons particularly these ones soaked in panna cotta.
Cream the butter and sugar collectively till gentle and creamy.
With the motor working slip within the crushed eggs a little bit at a time and mix till they’re taken in by the sugar and butter and the combination thickens.
Alternate between sprinkling within the flour and pouring within the milk (with the mixer working) till the batter is clean and pale.
Divide the sponge batter between the tins and clean out the highest.
Bake for 15-20 minute or till the highest takes on a golden hue and is derived again when gently pressed within the center.
Take away the tin(s) from the oven and place them on a wire rack to chill.
A tip I later discovered is to place baking paper (or parchment paper) on the wire rack so the cake doesn’t get indents.
The way to make the coconut panna cotta
So as to add an additional enhance of coconut goodness I used coconut cream instead of the common cream the recipe known as for therefore coconut panna cotta lamingtons.
I’ll allow you to in on a secret.
The true purpose I used coconut cream was as a result of I didn’t have any common cream and I couldn’t be bothered going out for it however I’m truly fairly please with my lazy outcomes.
Can common cream be used as an alternative of coconut cream
Completely. You should utilize both or simply be certain that whichever you employ is full-fat.
After pouring the coconut panna cotta over the sponge it soaked it up inside minutes similar to a … properly similar to a sponge.
How to make the chocolate coating
I hit a bit of a road block with my chocolate melting.
I don’t know if it was the weather (let’s blame the weather) but my chocolate kept seizing when I used a large bowl over a double boiler.
After throwing out two batches I gave up and used the microwave which made a nice smooth bowl of melted chocolate.
You might have more luck than me though.
The bottom photos is to show you how messy this gets.
That was actually after I’d cleaned up a little.
Make sure you clear a lot of bench and keep anything you don’t want to cover in chocolate well out of the way.
I was pretty happy with my first attempt at coconut panna cotta lamingtons.
I’d still buy the original version from Flour & Stone should I happen to find myself in the neighbourhood but here, I’ll settle for and enjoy my own homemade version.
Keep them in the fridge until you’re ready to devour them.
They’re just as good the next day (maybe even better as the flavours all combine).
The gooey, rich centre adds just enough to elevate the humble afternoon tea treat into a decadent dessert. Enjoy!
Ok I left this bit as a side note incase you’re not as nerdy as me and wonder about the origins of things.
I wondered what the word panna cotta actually means.
It turns out panna is cream and cotta translates from Italian to English as surplus.
So I’m guessing it was perhaps first created to use up leftover cream although I can’t find information on the true origins.
Looking for more lamington recipes?
You might also enjoy these recipes:
Ingredients
Sponge cake
- 300g (11oz) butter
- 300g (11oz) superfine sugar
- 5 eggs, beaten
- 300g (11oz) self-rising cake flour, sifted twice
- 150ml milk
Panna cotta
- 4 leaves of gelatin
- 4 ¼ cups coconut cream
- 200g (7oz) sugar
- 1 tsp vanilla bean paste
Chocolate icing
- 400g good-quality dark chocolate
- 3 ½ tbsp butter
- 225g icing sugar
- 100ml milk
- 600g of desiccated, shredded, or chipped coconut or a combination
Instructions
Sponge cake
- Pre-heat the oven to 160C fan-forced and grease and line two 16 x 25cm tins or one large lamington tin.
- In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
- Slip in the beaten eggs a little at a time and blend until they’re taken in by the sugar and butter and the mixture thickens.
- Alternate between sprinkling in the flour and pouring in the milk (with the mixer running) until the batter is smooth and pale.
- Divide the batter between the tins and smooth out the top.
- Bake for 15-20 minute or until the top takes on a golden hue and springs back when gently pressed in the middle.
- Remove the tin(s) from the oven and place them on a wire rack to cool.
Coconut panna cotta
- Float the gelatin leaves in a bath of cold water to soften.
- Meanwhile pour the coconut cream, sugar and vanilla bean paste into a saucepan and stir over low heat just until the sugar has dissolved.
- Gently scoop the slippery gelatine leaves from the water and squeeze out any excess water.
- Plop them into the warm coconut cream mixture and whisk until the gelatine has dissolved.
- Strain the mixture and then leave to sit at room temperature for just an hour.
- Pour the panna cotta mixture over the sponge cakes and then cover them up and pop them in the fridge to chill out over night.
Making the lamingtons
- Take the chilled panna cotta sponge from the fridge and slice up into squares then cover and put it back in the fridge.
- Place the chocolate, butter, icing sugar and milk in a bowl over a pot of bubbling water and stir them until smooth.
- Pour 1/3 of the mixture onto a plate.
- Scatter the coconut into a bowl.
- Take the sponge out of the fridge and working quickly, place a sponge square on the chocolate.
- Drizzle more chocolate over the sides to cover and then dip the lamington into the coconut and cover all 6 sides. Repeat with the remaining lamingtons.
- Put the finished lamingtons in an air-tight container and pop back in the fridge.
- Keep them in the fridge until it’s time to eat them.
Claire Cameron
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she’ll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
Don’t forget to grab your free eBook 12 Ingredients, 11 Recipes.
If you make this recipe, don’t forget to share it and tag me @clairekcreations .
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