Wattleseed cream filling
Ingredients
For the syrup 200g dried roasted wattleseeds (coffee can be used as a substitute)
500ml water
500g caster sugar
For the filling 150ml wattleseed syrup
500g lightly whipped cream
1tbs wattleseeds from syrup
Method
To make the syrup, bring the wattleseeds to the boil and pour into a strainer. Leave to cool. Keep granules for later infusionFor the filling, mix syrup and granules through the cream and finish by whipping to a peak.