Chai Pannacotta Lamingtons by Gin

Gin, aka @scrumptious_munchies, is a a true foodie who has a great appreciation for eating, baking and cooking. We're loving this delicious recipe for Chai Pannacotta Lamingtons featuring our 11 Spice Chai! This mouth-watering treat has been adapted from Food 52.

Vanilla butter cake

• 150gm unsalted butter, room temperature
• 150gm caster sugar
• 150gm self-raising flour, sifted twice
• 2 eggs
• 70ml milk
• ½  teaspoon vanilla bean paste

 Pannacotta and ganache

• 1tsp gelatine powder
• 200ml thickened cream
• 50gms caster sugar
• 2 Tsp Chai Walli 11 Spice Chai into a tea bag 
• 200 gm dark chocolate, chopped
• 100gm coconut oil 
• 250gm flaked coconut

Method 

1. Preheat oven to 175 C, grease & line one 8x12 inch tins.
2. Cream butter & sugar together until light and fluffy. Slowly add eggs. Gently fold in flour, milk & vanilla bean paste. Once just combined, divide batter into the two trays & bake for 20-25 mins (or until cake springs back upon touching/skewer comes out clean)
3. Sprinkle gelatine powder over 1tsp of water and set aside. 
4. In a pot, heat up & combine cream and sugar and heat until sugar has completely dissolved. Remove from heat and place tea bag into cream. Let steep for 5 mins. The colour should change from white to a caramel colour 
5. Heat gelatine in microwave for 5 secs. Check to see if gelatine has melted, it should be liquid (continue to use burst of 5 secs in microwave to melt gelatine).
6. Whisk gelatine into cream mixture. Strain through a sieve and let it come to room temperature.
7. Once cakes and pannacotta have cooled to room temperature, pour pannacotta mixture onto cake (still in their tins). 
8. Let chill in the fridge for about 2 hours (or until set).
9. Once the pannacotta has mostly absorbed, cut cake into desired sizes and stack on top to create 2 layers.
10. To make ganache, heat chocolate in microwave in 30 secs burst, mix the chocolate in between each 30 secs.  
11. Once chocolate is melted and mixture in combined, add in coconut oil and mix. 
12. Allow to cool to room temperature. 
13. Spread half the coconut on a tray. Using tongs, thinly coat the lamington in the chocolate ganache and allow them to drip the excess off a cooling rack.
14. Place lamington on coconut tray, and using your hands lightly dust the sides with flaked coconut. Repeat steps with all pieces of cake. Refrigerate finished lamingtons