Viewing a single comment thread. View all comments

Zealousideal_Ad642 t1_j27u5ok wrote

I've made these quite a few times (I am Australian). They're great! The white filling is not cream but a mix of butter, sugar, gelatine and milk. You put a layer of jam on the base, top it with the mock cream and put on the two tone icing. It can either be white and brown or pink and brown.

69

usefully_useless t1_j284fj6 wrote

On a scale of plain buttercream to panna cotta, how gelatinous is the filling?

21

Zealousideal_Ad642 t1_j28653q wrote

It's nothing like Panna Cotta. It's more like a swiss meringue buttercream which has developed a slight crust or a very, very stiff American buttercream. Sometimes it can be slightly crumbly, I guess this may depend on age.

Neenish tend to be your local suburban bakery staple and best before dates are probably not a thing in some of those🙂

34