Macadamia Panna Cotta by Alberto's Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia thanks to this recipe by chef Daniel Pepperell.
Ingredients
- 450 gm macadamia nuts
- 2¼ titanium-strength gelatine leaves (12gm)
- 250 ml (1 cup) pouring cream
- 55 gm (¼ cup) caster sugar
- 1/4 vanilla bean, split and seeds scraped
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