Vanilla bean panna cotta with custard apple & macadamia praline

Serves 4

 

Panna cotta

450ml thick cream

150ml jersey milk

1 vanilla bean

140g castor sugar

1.5 gelatine leaves

1 ripe custard apple

juice of a lime

 

Praline

25ml water

150g castor sugar

125g macadamia nuts

macadamia oil

 

Panna cotta method

In a stainless steel saucepan, combine the cream, milk, vanilla bean (slit open) and 40g of the sugar, and bring it slowly to simmering point, then cook gently for 45-60 minutes.

Stir occasionally to ensure the milk isn’t catching and burning. Take off heat. In a small bowl, soften the gelatine with a little water, then squeeze out the excess water.

Add the gelatine and remaining sugar to the cream pot and stir until it’s all dissolved. Pour the cream mix through a fine sieve into a jug, throwing away the vanilla bean pod.

Pour the mix into 4 dariole moulds. Refrigerate for at least 8 hours before serving.

 

Praline method

Lightly oil a marble bench or the back of a large stainless steel baking tray, roughly crush the macadamia nuts and sprinkle them over the oiled area.

To make the toffee, bring the castor sugar and water to the boil in stainless steel pot. Keep the temp high, and don’t stir it, watching it until it turns caramel in colour.

Pour the hot caramel over the oiled area and allow to cool, then use a metal spatula to scrape off the praline. (Store in an airtight container until ready to use).

 

To assemble

To remove the panna cotta from the mould, dip it in hot water for 10 seconds to melt the edges.

Tip the panna cotta out onto the plate.

Keep a few large shards of the praline, and crush the rest using a mortar and pestle or food processor. Scoop the ripe custard apple flesh out, removing the black seeds and loosely arrange it around the panna cotta.

Squeeze a splash of lime juice over the custard apple. Sprinkle the praline over the panna cotta, the arrange the wedge of toffee to balance on the edge.

 

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