All Recipes

Cherry Jam Lamington

  • Steps
  • Ingredients

Steps

  • Preheat oven to 175C. Turn on ice cream machine to pre-chill.
  • For the Cherry Ice Cream, half fill a small saucepan with water and bring to the boil over high heat
  • Pass Morello cherry juice through a fine sieve into a clean bowl, ensuring yield is 350g.
  • Measure out 200g of the strained Morello cherry juice into a separate bowl and set aside until required.
  • Measure out a further 150g of the strained Morello cherry juice into a medium sized saucepan and bring to the boil over medium heat.
  • Meanwhile, place egg yolks and sugar into a medium sized bowl and whisk together until pale and creamy.
  • Once saucepan of strained Morello cherry juice is boiling, slowly whisk it into the egg and sugar mixture. Place bowl of mixture over the prepared saucepan of boiling water and reduce heat to low. Stir until mixture reaches 85C then place straight over an ice bath and whisk until mixture cools to 8C.
  • Once temperature has reached 8C, whisk in cream and remaining 200g of strained Morello cherry juice. Pass through a fine sieve and transfer to the ice cream machine. Churn until set.
  • Once set, transfer ice cream mixture to a 1/6 sized square gastronome tray, cover with a square of baking paper and place into freezer until required.
  • For the Lamington Sponge, lightly spray a ¼ sized rectangular gastronome tray with canola spray then line with baking paper.
  • Place eggs and sugar into a stand up mixer fitted with a whisk attachment and whisk until light and fluffy. Fold in sifted flour then pour out mixture into the lined ¼ sized gastro tray.
  • Place into the oven and bake for 20 minutes. After 20 minutes, rotate gastronome tray 180 degrees on the oven rack and bake for a further 10 minutes until golden. Remove from oven and set aside on bench, still in gastronome tray, and rest for 20 minutes.
  • Once rested, turn Lamington Sponge out onto a cooling rack and set aside on the bench to cool completely until required.
  • For the Coconut Cream Base, place milk, cream and sugar into a large, double handled, saucepan over high heat and bring to the boil, stirring occasionally.
  • Meanwhile, place coconut milk powder into a large bowl. Once milk and cream mixture is boiling, pour onto coconut milk powder and whisk well until smooth. Pass mixture through a fine chinois into a clean bowl and set over an ice bath to cool to 3C.
  • Measure out 500g of the cold Coconut Cream Base into a clean bowl for the Whipped Coconut Cream and set aside in the fridge until required.
  • Measure out a further 550g of the Coconut Cream Base into a separate bowl for the Frozen Shavings.
  • For the Frozen Shavings, line a ½ sized gastronome tray with baking paper.
  • Add double cream to the Coconut Cream Base and place into a stand mixer fitted with a whisk attachment and whisk until soft peaks form. Pour 820g of the mixture into prepared gastronome tray and level off with an offset metal spatula. Place into the blast chiller until firm, about 15 minutes.
  • Once firm, turn out frozen coconut mix from tray and cut into 4 even sized blocks. Wrap blocks individually in baking paper, place onto a metal tray and set aside in the freezer until required.
  • For the Whipped Coconut Cream, add double cream to reserved Coconut Cream Base and place into a stand mixer fitted with a whisk attachment and whisk to just stiff peak stage. Transfer to a medium metal bowl and set aside in the fridge until required.
  • For the Cherry Jam, strain preserved wild cherries and remove all pits. Set pitted cherries aside in a bowl and discard juice. Place Morello cherry jam into a small saucepan over low heat and gently bring to the boil. Once boiling, add pitted wild cherries and reduce heat to simmer, gently stirring for 1 minute.
  • Remove from heat and set aside to cool. Once cooled, transfer to a clean bowl and set aside in the fridge until required.
  • For the Chocolate Glaze, place gelatine into a bowl of iced water to soften.
  • Half fill a small saucepan with water and bring to the boil.
  • Once boiling, reduce heat to a simmer. Place chocolate into a medium heatproof bowl and place over saucepan of simmering water until melted completely. Set aside keeping warm until required.
  • Meanwhile, place sugar, cream, water, and cocoa powder into a medium saucepan and bring to the boil, whisking continuously. Reduce heat and simmer, whisking continuously for a further 1 minute.
  • Strain into a clean bowl and add warm melted chocolate.
  • Remove gelatine leaves from water and squeeze to remove excess moisture. Add softened gelatine leaves to the chocolate mixture and mix well until smooth and gelatine has dissolved completely. Strain through a fine sieve into a small saucepan then set aside on the bench and keep at room temperature until required.
  • For the Soft Ganache, place cream into a small saucepan over medium heat and bring just to the boil.
  • Meanwhile, place Manjari and Toscano Black chocolate into a bowl. Once cream is boiling, pour over combined chocolates and stir until smooth. Set aside until mixture reduces to 36C.
  • Once the mixture has reached temperature, add butter, a little at a time, blending well after each addition with a stick blender. Continue adding butter until mixture is fully emulsified and shiny, being careful not to incorporate too much air after each addition. Transfer mixture to a piping bag and set aside on a cool bench until required.

Finish and Assemble

  • To finish the Frozen Shavings, first sit a mandolin flat across the bowl of liquid nitrogen which is sitting in a 4l pot.
  • Peel half the baking paper back from one of the blocks of Frozen Shavings, exposing one long edge. Leave the rest of the baking paper on the block to hold onto when shaving into liquid nitrogen.
  • With the mandolin sitting flat across the bowl of liquid nitrogen, shave the Frozen Shavings block along the longest side, allowing shavings to drop into the liquid nitrogen. Use even pressure to ensure uniform thickness and take care to keep the bowl of liquid nitrogen level.
  • To assemble the Cherry Jam Lamington, trim off all outer edges of the Lamington Sponge, then gently tear into 8 small portions, roughly 3x3cm, and place into a small bowl.
  • Take 1 heaped tablespoon of the Cherry Jam and dot over the Lamington Sponge portions in the bowl, ensuring the jam is evenly distributed throughout the sponge pieces.
  • Pipe 8 small mounds of the Soft Ganache, roughly ½ teaspoon sized, into the bowl of Lamington Sponge pieces, ensuring it is evenly distributed throughout.
  • Add 2 ½ heaped tablespoons of the Whipped Coconut Cream to the bowl and gently fold the ingredients together to completely combine and coat the sponge pieces. Take care not to break up the pieces of Lamington Sponge and ensure each element is evenly distributed throughout.
  • Place square mould into the centre of the service bowl.
  • Gently push the sponge mixture into the mould and fill halfway up the sides.
  • Using a 35ml ice cream scoop, scoop a ball of the Cherry Ice Cream out and carefully drop into the second bowl of liquid nitrogen for 20 seconds. Remove from nitrogen and gently push the ball of Cherry Ice Cream down into the centre nitrogen which is sitting in a 4l pot.2. Peel half the baking paper back from one of the blocks of Frozen Shavings, exposing one long edge. Leave the rest of the baking paper on the block to hold onto when shaving into liquid nitrogen.3. With the mandolin sitting flat across the bowl of liquid nitrogen, shave the Frozen Shavings block along the longest side, allowing shavings to drop into the liquid nitrogen. Use even pressure to ensure uniform thickness and take care to keep the bowl of liquid nitrogen level.4. To assemble the Cherry Jam Lamington, trim off all outer edges of the Lamington Sponge, then gently tear into 8 small portions, roughly 3x3cm, and place into a small bowl.5. Take 1 heaped tablespoon of the Cherry Jam and dot over the Lamington Sponge portions in the bowl, ensuring the jam is evenly distributed throughout the sponge pieces.6. Pipe 8 small mounds of the Soft Ganache, roughly ½ teaspoon sized, into the bowl of Lamington Sponge pieces, ensuring it is evenly distributed throughout.7. Add 2 ½ heaped tablespoons of the Whipped Coconut Cream to the bowl and gently fold the ingredients together to completely combine and coat the sponge pieces. Take care not to break up the pieces of Lamington Sponge and ensure each element is evenly distributed throughout.8. Place square mould into the centre of the service bowl.9. Gently push the sponge mixture into the mould and fill halfway up the sides. 10. Using a 35ml ice cream scoop, scoop a ball of the Cherry Ice Cream out and carefully drop into the second bowl of liquid nitrogen for 20 seconds. Remove from nitrogen and gently push the ball of Cherry Ice Cream down into the centre of the sponge mixture. Cover the ice cream ball with more sponge mixture to the top of the mould and level off with an offset palette knife.
  • Working quickly, blowtorch around the sides of the metal mould to loosen the mould then carefully lift the mould up and away from the sponge square.
  • Check that the temperature of the Chocolate Glaze is at 21C. If required, transfer approximately 100g of the Chocolate Glaze into a small saucepan and heat gently over the stove to 21C.
  • Once at temperature, spoon some of the Chocolate Glaze over the sponge square, totally covering the top and allowing the glaze to drip down the sides.
  • Place bowl of Frozen Shavings suspended in liquid nitrogen onto the trolley. Place service bowl containing Cherry Jam Lamington onto the trolley along with a slotted spoon and a pastry scraper.

To Serve

  • Use the slotted spoon to scoop some of the Frozen Shavings out of the liquid nitrogen, allowing the liquid nitrogen to drain away.
  • Use the pastry scraper held legthways to shield one side of the Cherry Jam Lamington from the shavings, ensuring the scraper doesn’t touch the Chocolate Glaze. Working quickly, carefully drop the spoonful of Frozen Shavings into the bowl along the shielded side. Repeat for the remaining three sides.
  • Serve immediately.

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