Catherine Fulvio's Amarula Panna Cotta with Macadamia Praline from RTÉ's Tastes Like Home.

Ingredients

Serves 6 depending on the size 
 

For the praline:

  • 150g caster sugar
  • 60g macadamia nuts, roughly chopped

For the pannacotta:

  • 2 ½ gelatine leaves
  • 250 ml milk
  • 4 tbsp sugar
  • 1 lime, zest only
  • 250ml cream, softly whipped
  •  5 tbsp Amarula liqueur (or liquer / juice of your choice)

Method

  1. To prepare the praline, line a small baking tray with parchment.
  2. Place the sugar in a non-stick saucepan over a low to medium heat until the sugar is melted and a light golden colour.
  3. Pour onto the parchment lined tray and sprinkle the chopped nuts over. Leave to set completely. 
  4. For the pannacotta, you will need 6 small glasses or espresso cups depending on the size. Soak the gelatine leaves in about 500 ml cold water until softened.
  5. Warm the milk, lime zest, and sugar in a saucepan and bring to just under the boil. Stir until the sugar dissolves. Remove from the heat.  
  6. Squeeze the excess water from the leaves and add to the warm milk, stirring until the gelatine dissolves. Let it cool and then fold in the softly whipped cream and Amarula liqueur.
  7. Pour the mixture into a jug as this is easier to pour into the glasses or espresso cups.
  8. Chill until set in the fridge for about 3 hours.  And remove from the fridge about 30 minutes before serving, so that it comes to room temperature.
  9. When you are ready to serve, using a rolling pin, crush the praline between two sheets of parchment making sure the edges are folded in.
  10. To finish, spoon the praline on the top of the pannacotta and serve.