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.
Preparation
Split the vanilla pods and scrape out and retain the seeds. Zest, plus squeeze juice from the lemons.
Method
- 1 Heat the oven to 160°C/140°C fan/gas 3.
- 2 Soak the gelatine leaves in a bowl of cold water until soft.
- 3 Heat 100ml of the coconut milk in a small saucepan.
- 4 Remove the gelatine from the bowl and squeeze to remove excess water.
- 5 Add the gelatine to the hot coconut milk and whisk in.
- 6 Whisk together the remaining panna cotta ingredients, then add the coconut milk and gelatine mix.
- 7 Divide among 4 small ramekins and chill for at least 2 hours.
- 8 Keep in the fridge until ready to serve.
- 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 Roast the macadamia nuts in the oven for 8 minutes, then remove.
- 11 Allow to cool, then roughly chop.
- 12 When ready to serve, dip the ramekins in a bowl of warm water and invert each panna cotta onto a plate.
- 13 Top with the Mixed berries, a spoonful of the syrup and a scattering of roasted nuts.
1 Review
-
Andreea
This dessert was very easy to make and very tasty
- Average per serving
- Calories 426.0kCal
- Fat31.1g
- Saturated10.4g
- Salt0.02g
- Carbohydrates34.3
- Sugar33.5g
- Protein4.2g
- Fibre3.3g