This Passionfruit Panna Cotta with Macadamia Crumb is the absolute BOMB! It’s simple to make and oh so impressive to bust out at a dinner party.
2 1/2 leaves gelatine
8 passion fruits
200ml whole milk
300 ml double cream
80g caster sugar 80
1 tbs icing sugar
100g plain flour
80g cold butter, cubed
100g macadamias, finely chopped
55g caster sugar
1 cup macadamia nuts coarsley chopped
1 cup sugar
1/4 cup water
Soak the gelatine leaves in a bowl of cold water. Halve 4 of the passion fruits and scoop out the seeds and pulp. Mix the milk and cream in a bowl, then pour half into a pan and warm over a low heat.
Pour in the caster sugar and the passion fruit seeds and pulp, and stir until the sugar has dissolved, then remove from the heat.
Squeeze out the gelatine sheets, then add them to the pan and stir until the gelatine has dissolved.
Strain the liquid through a sieve into a jug and stir in the rest of the milk mixture.
Pour into 4 moulds and chill for 4 hours or overnight until set.
Halve the rest of the passion fruits and mix the seeds and pulp with the icing sugar. Push through a sieve into a bowl, then add 1 tbsp of seeds caught in the sieve.
Taste and mix in a little more icing sugar if it needs sweetening.
Turn out the pannacotta by briefly dipping the bases of the moulds in hot water.
Place all ingredients into a processor and pulse to combine – you want a coarse sand texture
Spread crumbs onto a lined tray in an even thin layer
Bake for approx 20 minutes or until golden and crisp. Cool completely.
Line a large baking tray with baking paper
In a small saucepan combine sugar and water over low-medium heat and cook until sugar dissolves.
Increase heat to a boil and let cook without stirring for about 7 minutes or until syrup turns amber, occasionally brushing down sides of pan with a pastry brush dipped into water and swirling pan.
Immediately pour out mixture onto baking sheet and sprinkle macadamia nuts over the sugar. Working quickly and carefully, tip tray in all directions to allow the caramel to run into a thin and transparent layer.
Let cool completely.
To serve, break brittle into large uneven pieces.
Place crumb on plate, add your Panna Cotta, spoon over the Passionfruit sauce, add your macadamia brittle and decorate with edible flowers. Delish!
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