Liquidlamingtoncocktail Recipes

LIQUID LAMINGTON COCKTAIL

Steps:

• Blend all ingredients until smooth & garnish with desiccated coconut.

LAMINGTON CHEESECAKE SLICE

Steps:

• Grease a 17cm x 27cm rectangular slice pan. Line base and sides with baking paper extending paper 2cm up sides of pan.
• Lay lamington fingers, side-by-side, so that they over base of prepared pan.
• To make filling, place chocolate and 1/2 cup of the cream in a heatproof bowl. Sit bowl over a saucepan of simmering water, stir until chocolate is melted. Remove bowl from heat. Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in same pan of simmering water, stir until gelatine is dissolved. Remove and stir into warm chocolate.
• Beat mascrpone, cream cheese, sugar and vanilla in small bowl with an electric mixer until soft and creamy. With motor operating, beat in chocolate mixture until combined. Beat remaining cream in a small bowl until soft peaks form. Fold cream into cheese mixture.
• Pour filling over lamington fingers. Cover and refrigerate for several hours or overnight until set.
• To make topping, place chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water, stir until chocolate is melted. Remove from heat and refrigerate for 20 minutes or until slightly thickened.
• Lift slice from pan, pour over topping and spread to cover. Sprinkle with coconut. Refrigerate until set.
• Serve cut into squares.

LAMINGTONS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
• Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
• Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
• To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
• Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
• Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

LAMINGTON BARS

Steps:

• Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.
• In another bowl, sift the flour and baking powder together.
• Melt the butter in a small saucepan, and add the corn syrup.
• Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined. Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack
• Chocolate Ganache
• Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.
• Finish
• Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into even cubes.
• Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

LYNCHBURG LEMONADE COCKTAIL

Steps:

• Combine whiskey, triple sec, and sweet and sour mix in a pint glass. Add ice and top with lemon lime soda.
• Garnish with lemon wheel.