Name: Macadamia milk panna cotta with raspberries
Prep time: 10 min
Cook time: 15 min
Total time: 265 min
Ingredients: 1 ¼ cups macadamias; 2 cups water; 4 tsp gelatin powder; 1 ½ cups pouring cream; ¼ cup maple syrup; Seeds from 1 vanilla bean pod

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This panna cotta made with macadamia milk is oh so creamy with a distinctive toasted macadamia nut flavour and is perfectly complemented with roasted macadamias and fresh, juicy raspberries. Naturally sweetened with pure maple syrup, they are a delicious and light dessert.

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Servings people

Course Dessert

Perfect for Entertaining

Skill level Moderate

Ingredients

Roasted macadamia milk

1 ¼ cups macadamias
2 cups water

Macadamia panna cotta

4 tsp gelatin powder
1 ½ cups pouring cream
¼ cup maple syrup
Seeds from 1 vanilla bean pod

Instructions

Roasted macadamia milk

For the roasted macadamia milk, preheat an oven to 180°C. Place the macadamias in a baking tin and roast in the oven for 6 minutes. Remove from the oven and set aside ¼ cup of the roasted macadamias. Transfer the remaining macadamias to a heat proof bowl and cover with 2 cups of water. Cover and allow to soak for 3 hours.
Strain the macadamias and rinse under running water. Place the soaked macadamias in a blender with 2 cups of water. Blend on high until smooth. Place a nut milk bag over a bowl and carefully pour the macadamia milk into the bag. Pick up the sides of the bag and gently squeeze as much liquid as possible into the bowl.
Alternatively, you can use two cups of premade or purchased macadamia milk.

Panna cotta

For the panna cotta, add the gelatin to a small bowl and cover with ¼ cup of macadamia milk. Stir briefly and then set aside to allow gelatin to bloom for approximately 3-5 minutes.
Place the remaining macadamia milk, cream, maple syrup and vanilla bean seeds in a medium sized saucepan. Bring to a boil and then reduce to a simmer. Transfer the bloomed gelatin to the saucepan and whisk until the gelatin is completely dissolved.
Divide the panna cotta mixture between 4 glass tumblers or panna cotta moulds (each mould needs to hold at least 350ml of liquid). Place glasses on a tray and refrigerate for approximately 4 hours, or until the panna cotta is set.
Serve cold topped with fresh raspberries and roasted macadamias.

Notes

This recipe was created for Australian Macadamias by Sarah Bell at Our Nourishing Table.

Nutrition

Calories: 630kcalCarbohydrates: 22gProtein: 9gFat: 59gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 33gCholesterol: 99mgSodium: 48mgPotassium: 287mgFiber: 4gSugar: 14gVitamin A: 908IUVitamin C: 1mgCalcium: 125mgIron: 2mg