-
Arnott's product:
Lattice
-
Preparation time: 10 minutes
-
Chill Time: 4 hours
-
Serves: 9+
Ingredients
1½ x 200g packets Arnott’s Lattice biscuits
3 tsp powdered gelatine
2 tbsp boiling water
200g milk chocolate, chopped
60g butter, chopped
1 cup thickened cream
2 egg yolks
Method
- Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, allowing a 2cm overhang at long ends. Arrange half the biscuits over base of pan, cutting to fit.
- Place boiling water in a heatproof jug. Sprinkle gelatine over water. Stir until gelatine has dissolved.
- Place chocolate, butter and 1/4 cup cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes.
- Add yolks to chocolate mixture. Stir to combine. Add gelatine mixture. Stir to combine.
- Using an electric mixer, beat cream until soft peaks form. Fold cream through chocolate mixture. Pour over biscuit base. Top with remaining biscuits, cutting to fit. Cover. Refrigerate for 4 hours or until set. Cut into squares. Serve.
Makes 15 squares