Try this Lemon Myrtle Panna Cotta with Pineapple Carpaccio and Macadamia Brittle. The creamy panna cotta is served with delicate slivers of pineapple and crunchy golden macadamias. Any excess Macadamia Brittle can be stored in an airtight container for later use.
Lemon Myrtle Panna Cotta with Pineapple Carpaccio and Macadamia Brittle Recipe
Serves: 6
Prep time: 20 mins
Cook time: 10 mins
Ingredients
4 sheets titanium gelatine
2 cups (500mL) thickened cream
1 cup (250mL) coconut milk or full cream milk
¼ cup (55g) caster sugar
1 tsp vanilla extract
2 tsp lemon myrtle
Pineapple Carpaccio
1 pineapple, peeled, cored and thinly sliced using a sharp knife
Grated rind and juice of 1 lime
2 tbsp brown sugar
¼ cup mint leaves
Macadamia Brittle
¾ cup (165g) caster sugar
¼ cup (60mL) water
25g butter, chopped
¾ cup (100g) whole macadamia nuts, coarsely chopped
Method
To make panna cotta, place gelatine sheets in a bowl of cold water and soak for 5 mins.
Meanwhile, lightly grease six (¾ cup) dariole moulds or ramekins; place moulds onto a small tray lined with baking paper. Alternatively, you can pour mixture into beautiful serving dishes, like the image.
Pour cream, coconut milk, sugar, vanilla and lemon myrtle in a medium saucepan over medium heat; stir to combine. Gently bring just to simmering point; remove from the heat. Take the gelatine out of the water and squeeze to remove water; add to the coconut milk mixture and stir until completely dissolved. Evenly pour mixture between prepared moulds and place in the fridge to set for at least 4 hours.
Meanwhile, place pineapple slices in a large vacuum seal bag; add over rind, lime juice, brown sugar and mint leaves; seal the bag on vacuum level 2. Marinate for at least 30 minutes or overnight, if desired.
For the macadamia brittle, lightly oil a small metal tray. Place sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil and cook, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 10 minutes or until golden.
Add butter and macadamia nuts and stir to combine. Pour onto the prepared tray and spread slightly. Set aside for 30 minutes to set. Cut some into shards and coarsely chopped remaining brittle.
To serve, invert the panna cottas between 6 serving plates. Serve with the pineapple macadamia brittle. If you’ve used dishes to serve your panna cotta, arrange the pineapple decoratively over the top and serve with macadamia brittle. Sprinkle with extra lemon myrtle, if desired.
Smart Tips:
Gelatine leaves can be found in supermarkets. If you can’t find gelatine leaves, you can substitute gelatine powder using 2 tsp gelatine powder to every 500ml liquid.
Any excess Macadamia Brittle can stored in an airtight container for later use.
If you can’t find lemon myrtle, you can substitute 2 tsp finely grated lemon rind.
Recipe from Culinary Expert Bettina Jenkins, from Winnings Appliances, leading kitchen and laundry specialist.
