Amarula Pannacotta with Macadamia Praline
Serves 6 to 8
For the Praline
150g caster sugar
60g macadamia nuts, roughly chopped
For the Pannacotta
3 gelatine leaves
3 tbsp sugar
250ml cream, softly whipped
4 tbsp Amarula liqueur
To prepare the praline
Line a small baking tray with parchment.
Place the sugar into a non stick saucepan over a low to medium heat until the sugar is melted and a lightly golden colour.
Pour onto the parchment lined tray and sprinkle the chopped nuts over. Leave to set completely.
For the Pannacotta, you will need 6 to 8 small glasses or espresso cups depending on the size.
Soak the gelatine leaves in about 50 ml cold water until softened.
Warm the milk and sugar in a saucepan of a medium heat. Stir until the sugar dissolves.
Remove from the heat.
Squeeze the excess water from the leaves and add to the warm milk, stirring until the gelatine dissolves.
Fold in the softly whipped cream and Amarula liqueur. Pour the mixture into a jug as this is easier to pour into the glasses or espresso cups.
Chill until set in the fridge for about 3 hours.
When you are ready to serve, crush the praline lightly in a food processor or even with a rolling pin.
To serve, spoon the praline on the top of the Pannacotta and serve.