Strawberry Panna Cotta with Macadamia Crumble

Name: Strawberry Panna Cotta with Macadamia Crumble
Cook time: 4 h 18 min
Total time: 4 h 18 min
Yield: 4
Ingredients: 50g macadamia nuts; 3 Scotch Finger biscuits (about 145g); ¼ cup Gewürzhaus Coco’s Organic Coconut Blend; 2 tbsp Gewürzhaus Golden Sesame Seed; ½ tsp Gewürzhaus Lemon Myrtle; Pinch of salt; ½ tsp vanilla essence; 1 punnet (250g) of strawberries, hulled &amp; quartered; ½ tsp Gewürzhaus Lemon Myrtle; 3 ½ tbsp caster sugar; 300ml thickened cream; 200ml full cream milk; 1 tsp vanilla extract; 2 tsp gelatine powder

Easy

4.5hrs

Vegetarian

Strawberry Panna Cotta with Macadamia Crumble

Rated 3.7 stars by 3 users

Servings

Cook Time

4 hours 30 minutes

Image of Strawberry Panna Cotta with Macadamia Crumble

Ingredients

For the macadamia crumble

50g macadamia nuts
3 Scotch Finger biscuits (about 145g)
¼ cup Gewürzhaus Coco’s Organic Coconut Blend
2 tbsp Gewürzhaus Golden Sesame Seed
½ tsp Gewürzhaus Lemon Myrtle
Pinch of salt
½ tsp vanilla essence

For the panna cotta

1 punnet (250g) of strawberries, hulled & quartered
½ tsp Gewürzhaus Lemon Myrtle
3 ½ tbsp caster sugar
300ml thickened cream
200ml full cream milk
1 tsp vanilla extract
2 tsp gelatine powder

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Directions

To make the crumble

Preheat your oven to 160°c. Line a baking tray with baking paper.
Spread the macadamia nuts out onto the baking tray and toast in the oven for 10-12 minutes or until golden. Set aside to cool.
Meanwhile, toast the sesame seeds in a small saucepan over MED heat until lightly toasted, then set aside and allow to cool.
In a small food processor, combine all ingredients, except the sesame seeds and sugar. Pulse the mixture in short bursts until it resembles breadcrumbs. Do not overblend, or the mixture will turn to a paste.
Stir through the sugar and sesame seeds to combine. Set aside.

To make the panna cotta

Toss the strawberries with 1 ½ tablespoons of sugar and the lemon myrtle in a bowl. Cover and set aside to macerate.
Mix the gelatine powder with 3 tablespoons of cold water and set aside to bloom.
Heat the milk, cream, vanilla and remaining sugar in a saucepan until almost boiling.
Turn off the heat and immediately stir in the gelatine, continue to stir until completely dissolved.
Strain the mixture into a jug and allow to cool to room temperature (it’s important not to put the mixture in the fridge too quickly or it can separate).
Stir gently before pouring the mixture into glasses and refrigerating until set (3-4 hours at least).

To serve

Once set, remove the Panna Cotta from the fridge and top generously with the macerated strawberries and sprinkle over the Macadamia nut crumble.

Recipe Note

Variation

Use lactose-free milk and cream to make Low FODMAP.

1 comment

13 Feb 2023 Elaine Beard

I would love to purchase Tahitian Vanilla Sugar,but note only available in store. Iam not able to come into the city. Can you pease advise is there someway I can order some? Please! Elaine Beard

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Strawberry Panna Cotta with Macadamia Crumble

Servings

Cook Time

Ingredients

For the macadamia crumble

For the panna cotta

Directions

To make the crumble

To make the panna cotta

To serve

Recipe Note

1 comment

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