Lamington X Snickers Bar Recipe by Chef Hayden Ellis

Serves 8, Prep time 4hrs total

You’ll need:
Thermometer
Silicon moulds

Lamington
1L cream                                                          450g dark chocolate 70%
215g sugar                                                        5 whole eggs
150g sugar                                                        8 sheets gelatine, bloomed

1. Melt chocolate on double boiler
2. Bring smaller quantity and a small amount of water to 121°c
3. While sugar is on stove beat the eggs until light and fluffy in a mixer
4. Melt gelatine in a sauce pan gently until a liquid
5. Add the 121° sugar into eggs and add melted bloomed gelatine
6. Mix until just above room temperature
7. Add egg mix to melted chocolate
8. Beat cream and sugar until soft peak then fold into chocolate.
9. Pipe into rectangle moulds and freeze
10. Demould, leave to defrost then coat in shredded coconut

Vanilla Sponge
330g egg whites                                                100g plain flour
7g powdered egg white                                     4g baking powder
170g sugar                                                        ½ tsp vanilla paste
115g water

1. Bring sugar and water to 115°
2. Whisk egg white and powder to soft peak
3.Add sugar and vanilla to the soft whipped egg whites and whisk until room temp
5. Sift baking powder and flour together then fold in, in 3 batches
6. Spread onto 2 separate greased baking paper trays, approx. 5mm thick.
7. Cling film and steam for 13 minutes
8. Freeze, once frozen cut into rectangles, same shape as lamington moulds

Raspberry Gel
200g raspberry puree                                        1tspn raspberry vinegar
50g sugar                                                          2.5g agar agar

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

90g rendered beef fat                                        40g stout beer
160g glucose                                                     375g stout beer reduced to 37g
160g sugar                                                        5g dried yeast
5g salt                                                              170g cream
800g beef stock reduced to 80g

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
500g roasted peanuts, chopped                         220g sugar
65g unsalted butter, melted                              85g honey
110g white chocolate                                       120g glucose
35g water                                                         1 egg white     

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 1 Tbsp 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.