January 3, 2025
This luscious, dairy-free take on a classic Italian dessert is light, refreshing and the perfect cooling treat after a warm day at the beach. Recipe makes 4 panna cotta
The Macadamia Short Bread Crumb
125 grams plant-based Nuttelex
1 cup plain flour or gluten-free plain flour
2 teaspoons vanilla bean paste
60 grams roughly chopped macadamias
1 tablespoon Nuttelex for greasing the baking tray
The Dairy-Free Coconut & Lime Panna Cotta
1 x 400 gram can coconut cream
2 x teaspoons vanilla bean paste
zest of 1.5 fresh limes (finely zested)
Neutral oil (eg sunflower oil) for the moulds
The Lychee Syrup & Topping
1 x can lychees in syrup- seperate juice from fruit. Also set aside 1/2 cup of the lychee fruit and dice into small pieces
1/2 fresh mango cheek diced into small pieces
1/3 cup fresh pineapple diced into small pieces
1 x large fresh lime - juice only
Garnish
Tools
The Macadamia Biscuit Crumb
1In a bowl beat the Nuttelex, sugar & vanilla until light and creamy. Add in the flour gradually and mix to combine with a spatula to form a dough.
2 Place the dough onto a piece of cling wrap and roll into a thin log shape (approx 4-5 cm thick). Place in the freezer to firm up till solid.
3Remove the solid log from freezer and cut into I cm thick pieces and bake on a greased tray in a preheated 160C fan-forced oven for 15 minutes, turning the tray at the 7.5 minute mark to ensure the biscuits are evenly golden. Then remove from oven, and set aside to cool on a baking rack.
To Make the Panna Cotta
1Place all the listed panna cotta ingredients into a saucepan on medium heat. Whisk constantly until it comes to a slow boil, then let simmer for a few more minutes. (The Agar-agar needs to be boiled to become smooth and not gritty).
2Remove from heat, allow to stand for a few minutes.
3Very lightly but thoroughly, oil the pana cotta moulds for easy release when set. Then place the moulds onto a baking tray (choose one you can fit into your fridge)
4Give the panna cotta mixture one last stir to evenly distribute the vanilla bean and lime zest before using a ladle to pour the mixture evenly into the oiled pudding moulds. Then place in the fridge to set for 3+ hours.
5To release the panna cottas out of the moulds, one by one, gently push the pudding away from the rim, working your way around the edge then cover with a mini dessert plate, flip upside down and shake to release on the plate. It should release effortlessly if the mould were oiled lightly & thoroughly. Place each plated panna cotta in the fridge until ready to serve.
Tropical Fruit Topping & Syrup
1In a small saucepan add the juice from tinned lychees and cook on the stovetop to reduce to a thicker syrup, this takes approx 10 minutes, keep swirling the pot around from time to time to ensure it cooks evenly without burning. Do keep an eye on it, when done, allow to cool completely, then decant into a small jug and chill in the fridge.
2Place all the diced tropical fruits into a bowl and then squeeze over some lime juice, mix then place in the fridge until ready to serve.
To Serve
1Crush the shortbreads into a crumb, then sprinkle around the base of each plated pana cotta.
2Top with a small scoop of the tropical fruit salad, add a sprig of fresh mint, then drizzle with the chilled syrup just before serving
