Vanilla Sponge
Ingredients
330g egg white
100g plain flour
7g powdered egg white
4g baking powder
170g sugar
½ tsp vanilla paste
115g water
Method
1. Bring sugar and water to 115°C
2. Whisk egg white and powder to soft peak
3. Add sugar and vanilla to the soft whipped egg whites and whisk until room temperature
4. Sift baking powder and flour together then fold in, in 3 batches
5. Spread onto 2 separate greased baking paper trays, approx. 5mm thick
6. Cling film and steam for 13 minutes
7. Freeze – once frozen, cut into rectangles, same shape as lamington moulds
Raspberry Gel
Ingredients
200g raspberry puree
1tsp raspberry vinegar
50g sugar
2.5g agar agar
Method
1. Place all ingredients in a pan except the agar and bring to a boil
2. Whisk in the agar and continue to whisk for 30 seconds while boiling
3. Pour into a tray and leave to set
4. Once set, blitz until smooth in a food processor or with a hand blender.
Beef Caramel
Ingredients
90g rendered beef fat
40ml stout beer
160g glucose
375ml stout beer reduced to 37ml
160g sugar
5g dried yeast
5g salt
170g cream
800ml beef stock reduced to 80ml
Method
1. Heat cream and yeast in pan
2. In another pan bring all other ingredients to 117°, then deglaze with cream
3. Cool in fridge and re heat with a little bit of cream to serve.
Peanut Nougat
Ingredients
500g roasted peanuts, chopped
220g sugar
65g unsalted butter, melted
85g honey
110g white chocolate
120g glucose
35ml water
1 egg white
Method
1. Separate into 2 pots, honey, sugar, water and glucose
2. Bring 1 pot to 122° and the other to 157°
3. Melt chocolate over double boiler
4. Whisk egg whites with a pinch of salt to stiff peaks in a mixer and add the 122° sugar mix
5. Add the 157° sugar mix to the whites while still mixing
6. Slowly add the butter and keep whisking for 5 minutes, then add melted chocolate
7. Stop the mixer then fold in peanuts and place in a tray and leave to set
8. Once set, roll into balls or cut into desired shapes
To Serve
1. Spread 1tbsp of Beef Caramel on the centre of a plate
2. Place vanilla sponge on the plate at one end of the caramel, then place the lamington on top
3. Pipe some raspberry gel on top of lamington and a few dots around the plate
4. On the opposite end of the lamington, place 2 nougat balls
5. Place a scoop of vanilla ice cream in the centre
Serves 8
