Panna Cotta Lamingtons

You just don’t know how good a lamington can be, until you’ve had a Panna Cotta Lamington.

I can’t make claim for inventing these, that belongs to the incredible Nadine Ingram from Flour and Stone which is hands down my favourite place in Sydney. Everything they make is just beautiful, but a stand out is definitely their Panna Cotta Lamingtons. So much so, you need to get there early before they sell out.

When you have your first one it is a revelation. Not a trace of dry sponge cake here, because the cakes are soaked in panna cotta, making them a gooey delicious mess. So when I found that Nadine had actually posted a recipe for these amazing lamingtons online, I couldn’t wait to make them, and what better excuse than Australia Day. They were amazing. But in saying that, if you can’t be bothered making them then get yourself down to Flour and Stone as soon as humanly possible, because life isn’t complete until you’ve had a Panna Cotta Lamington.

Panna Cotta Lamingtons
Recipe by Nadine Ingram

Ingredients:

Sponge cake
300g butter
300g ounces superfine sugar
5 eggs, beaten
300g self-raising flour, sifted twice
150ml milk

Panna cotta
4 leaves of gelatin
4 ¼ cups pure cream
7 ounces sugar
1 vanilla pod, scraped

Compote
450g frozen raspberries
200g sugar
Juice of one lemon

Chocolate icing
400g good-quality chocolate
3 ½ tbsp butter
225g icing sugar
100ml milk
200g each of desiccated, shredded, and flaked coconut

Method:

Full recipe instructions can be found here

Enjoy! x