Lamington ice cream sandwiches

Lamington ice cream sandwiches

By
From
Lamingtons & lemon tart
Makes
15 with lots of yummy bits left over
Photographer
Patricia Niven

Wow! These are super-easy to make and you don’t even need an ice cream machine. They are absolutely fantastic on a hot day and they look exactly like a regular lamington, which makes for a lovely surprise.

Ingredients

Quantity Ingredient
700g White and dark chocolate coconut biscuits, uncooked dough, at room temperature
6 egg yolks
125g caster sugar
1 gold-strength gelatine leaf, soaked and drained
375ml thickened cream, firmly whipped
6 Lamingtons, 5 cm square, (store-bought is fine too)
500g dark chocolate, melted
desiccated coconut, for sprinkling

Method

  1. Spray a 28 x 18 x 3.5 cm baking tray with canola oil and line it with plastic wrap, allowing some overhang. Use a scraper or spatula to smooth any wrinkles from the plastic wrap.
  2. Roll out the prepared biscuit dough on a lightly floured work surface to a thickness of 1 cm. Rest in the refrigerator for 20 minutes.
  3. Cut thirty 6 cm squares from the dough, using a cutter or a knife. You may need to re-roll the dough offcuts to get 30 biscuits. Place them on a baking tray or two lined with baking paper.
  4. Put the yolks in a freestanding electric mixer and start to whisk on high speed. Place the sugar and 100 ml water in a saucepan over medium heat and stir gently to dissolve the sugar. Cook the syrup to 121°C, using a digital or sugar thermometer to accurately check the temperature. Once the temperature has been reached, remove the pan from the heat and slowly drizzle the syrup down the side of the bowl into the whisking egg yolks, being careful not to let it touch the whisk.
  5. Add the soaked gelatine to the bowl and whisk for 5 minutes until the mixture has cooled. Remove the bowl from the mixer and fold in the whipped cream and lamington pieces. Transfer the mixture to the prepared baking tray and use a palette knife or spatula to push the mixture into the corners and smooth out nicely. Place the tray in the freezer overnight.
  6. Preheat the oven to 170°C. Remove the mixture from the freezer and use the overhanging plastic wrap to pull out the parfait. Flip it onto a chopping board. Cut out fifteen 5 cm square parfaits using a cutter or knife. Have a small bowl of hot water on hand to warm your cutter after every one is cut. Store the parfait in the freezer until ready for assembly.
  7. Bake the biscuits for 14 minutes or until cooked through. Remove them from the oven and allow to cool on a wire rack. Once cool, sandwich each parfait square in between two biscuits and set aside.
  8. Dip each sandwich in the melted chocolate and liberally roll in the coconut. Serve immediately or store in the freezer for later.
Tags:
darren purchese
burch and purchese
sweet studio
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