By Trent Watson, Head Chef at No5 Church Lane.
Ingredients
For the Lamington
- 8 egg yolks
- 50g olive oil
- 70g milk
- 1 cup of self-raising flour
- 2 tbsp cornflour
- 150g peas
- 3 tbsp dry Kawarau tips
- 1 cup of sugar
Method
- Cream egg yolks and 2 tbsp sugar
- Blend peas, Kawakawa, oil, and milk. Add to creamed sugar and eggs mix.
- Add cornflour and flour
- Whisk egg whites to soft peaks, then whisk in sugar
- Fold in egg whites 1/3 at a time
- Bake at 160°C for 20-40 minutes
- When cool, portion and dip into truffle oil jelly and dust with finely chopped pine nuts
For the truffle oil jelly
- 1 litre of water
- 20ml of truffle oil
- 15g of vegetable gelling agent
Method
- Bol together and cool until just setting
- Use to coat cooled lamingtons