Comforting Dessert

Recreate the magic of Bennelong’s famous cherry jam lamington with this recipe

Name: Cheat's version of Bennelong's famous lamington
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12
Ingredients: 12 store-bought lamington fingers; 2 x 370g jars cherry jam; 1.25l thickened cream; 6 titanium-strength gelatine leaves; 200g dark chocolate, chopped; 200g milk chocolate, chopped; 2 tsp sunflower oil; 6 cups fresh or dried coconut chips, frozen

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by Phoebe Wood

Oct 10, 2016

What do you get when you cross Peter Gilmore’s snow egg with with a classic Aussie lamington? Make this cherry jam panna cotta lamington dessert and you will soon find out!

You’ll need to start this recipe at least 4 hours ahead, and you’ll need a 20cm x 30cm slice pan.

12 store-bought lamington fingers
2 x 370g jars cherry jam
5 cups (1.25L) thickened cream
6 titanium-strength gelatine leaves
200g dark chocolate, chopped
200g milk chocolate, chopped
2 tsp sunflower oil
6 cups fresh or dried coconut chips, frozen

Method

1.

Grease a 20cm x 30cm slice pan and line with plastic wrap, leaving plenty overhanging to cover the top.
2.

Whiz the lamingtons in a food processor until fine crumbs form. Scatter into the pan in an even layer.
3.

Place jam and 4 cups (1L) cream in a saucepan over medium heat. Stir to combine and bring to a simmer.
4.

Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Remove hot cream from heat.
5.

Squeeze excess water from gelatine. Add gelatine to cream mixture and stir until melted and combined. Set aside to cool to room temperature.
6.

Pour cooled panna cotta over the lamington crumbs. Cover and chill for 4 hours, or overnight, until set.
7.

When ready to serve, heat remaining 1 cup (250ml) cream in a pan over medium heat and bring to just below boiling point.
8.

Place both chocolates in a heatproof bowl and pour over hot cream and oil. Stir until melted and smooth. Cut the panna cotta lamingtons into 12 equal squares.
9.

Place panna cotta lamingtons in serving bowls and pour over warm ganache. Scatter frozen coconut around edge to serve.