Ingredients
Lamingtons
- 2 x 750 g Trifle sponge sheets (baked)
- 450 g Barker's Professional Watermelon Fruit Puree
- 100 g Watermelon piping jelly
- 200 g Long thread coconut
Piping Jelly
- 125 ml Hot water
- 8 g Gelatine powder
- 375 g Barker's Professional Watermelon Fruit Puree
Method
Lamingtons
- 1. Using two trifle sponge sheets approximately 30cm x 20cm, pipe 100 grams of the Watermelon piping jelly on top of one of the sponge sheets and spread out evenly with a pallet knife. Place the second sheet on top.
- 2. Put in the freeze for 45 minutes to an hour, remove and trim the edges of your sponge.
- 3. Cut into 8 large lamingtons or 16 smaller lamingtons.
- 4. Using a fork, dip each lamington into the Barkers Professional Watermelon puree and make sure the sponge is completely covered.
- 5. Then gently roll in the coconut and place in the chiller until ready to use.
- 6. When you're ready to use the lamingtons, slice diagonally and pipe whipped fresh cream into each lamington.
- 7. Decorate with 3 or 4 dots of the watermelon piping jelly.
Piping Jelly
- 1. Add your powdered gelatine to the hot water, stir to dissolve.
- 2. Add the gelatine mixture to the Barkers Professional watermelon puree, gently stirring or whisking them together.
- 3. Place in the fridge/chiller for an hour and the puree should have thickened to a piping consistency.
This Recipe Uses
Watermelon Fruit Puree 1L
$17.49
1 litre
