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Dairy-free panna cotta with macadamia nuts

Heart-healthy Mokhado Macadamia Oil, is made by local farmers on family-owned groves in the Limpopo region of South Africa. With its lightly toasted flavour, this cold-pressed oil brings a hint of nuttiness to salad dressings. It’s also good stirred into vegetable mash, paired with chocolate in a mousse or in a simple sponge cake. M&S chef Jon Jones uses its unique flavour in this innovative panna cotta.

  • Timer Prep 30 min
    Cook 120 min
  • Chart 426.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Split the vanilla pods and scrape out and retain the seeds. Zest, plus squeeze juice from the lemons.

Method

  1. 1 Heat the oven to 160°C/140°C fan/gas 3.
  2. 2 Soak the gelatine leaves in a bowl of cold water until soft.
  3. 3 Heat 100ml of the coconut milk in a small saucepan.
  4. 4 Remove the gelatine from the bowl and squeeze to remove excess water.
  5. 5 Add the gelatine to the hot coconut milk and whisk in.
  6. 6 Whisk together the remaining panna cotta ingredients, then add the coconut milk and gelatine mix.
  7. 7 Divide among 4 small ramekins and chill for at least 2 hours.
  8. 8 Keep in the fridge until ready to serve.
  9. 9 Put the frozen berries in a small saucepan with the sugar, and gently heat until the sugar and fruit juices combine to make a deep red syrup.
  10. 10 Roast the macadamia nuts in the oven for 8 minutes, then remove.
  11. 11 Allow to cool, then roughly chop.
  12. 12 When ready to serve, dip the ramekins in a bowl of warm water and invert each panna cotta onto a plate.
  13. 13 Top with the Mixed berries, a spoonful of the syrup and a scattering of roasted nuts.