WITH CHOCOLATE, CHERRIES AND COCONUT, WE’VE SQUEEZED ALL THE KEY LAMINGTON FLAVOURS, INTO ONE GLORIOUS (AND SUPER EASY TO MAKE) COOKIE
NEENISH TARTS
MAKES 12
Begin this recipe at least 4 hours ahead.
900ml pure (thin) cream
250g raspberry jam
2 tsp vanilla bean paste
4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
12 sweet shortcrust tart shells (we used 10cm x 110ml capacity tart shells)
150g dark (70%) chocolate, finely chopped
150g white chocolate, finely chopped
To make the panna cotta filling, place 650ml cream, jam and vanilla in a saucepan over medium heat. Bring to just below boiling point, then remove from the heat. Squeeze excess water from the gelatine and stir into the cream mixture until dissolved. Strain into a jug and cool to room temperature.
Place the tart shells on a large tray and divide cooled panna cotta mixture among them. Chill for 3 hours or until set.
Meanwhile, to make the ganache, place the dark and white chocolate in separate heatproof bowls. Place remaining 1 cup (250ml) cream in a saucepan over medium heat and bring to just below boiling point. Pour cream into a heatproof measuring jug, then pour 150ml cream over the dark chocolate and 100ml cream over the white chocolate. Stand for 1 minute, then stir each ganache until smooth. Set aside at room temperature for 2-3 hours to thicken to an almost dolloping consistency, stirring occasionally (if they get too thick, soften slightly by setting each bowl over a saucepan of simmering water).
Once panna cotta has set, spoon 1 tbs dark chocolate ganache over half of each tart and 1 tbs white chocolate ganache over the other half. Chill for 1 hour or until set. Serve, or chill until required.
SPICED APPLE TURNOVERS
MAKES 8
4 Granny Smith apples, peeled, cut into 1cm cubes
½ tsp ground cinnamon
¼ tsp each ground nutmeg and ground cardamom
150g brown sugar
2 tsp vanilla bean paste
40g unsalted butter, chopped
1 tbs plain flour
4 sheets store-bought frozen butter puff pastry
1 egg, lightly beaten
Icing sugar, to dust
Place apple, spices, sugar, vanilla, butter and flour in a saucepan over medium heat, stirring regularly to dissolve the sugar and to keep the flour from forming lumps. Cook for 12-14
