This simple dessert is delicate but rich and the Whiskey, Wild Lime and Marmalade sauce is a perfect foil to the creaminess of the Panna Cotta. You will need to use individual dariole moulds or cups for this dessert.
2 cups (500 ml) double cream
5 tablespoons leatherwood honey (or your favourite honey)
150 g roasted macadamia nuts
10g powdered gelatine
Whisky Marmalade Sauce
5 tablespoons good quality Lime marmalade (like Rose's)
½ cup (125ml)your favourite Whisky
2 tablespoons Wild Lime Superfruit Powder
Using a food processor, grind the roasted macadamia nuts into a meal. Don’t over process or it will turn into a paste.
Simmer the cream with the honey for 2-3 minutes.
Dissolve the gelatine according to pack instructions (use about 2 tablespoons water) and then whisk through the warm cream. Stir through the macadamia nut meal ensuring it is well mixed through. If butter fat has risen to the top, whisk briefly with a wand mixer to emulsify the cream.
Pour into the dariole moulds or small cups or ramekins and chill in the fridge for at least 3 hours to allow the Panna Cotta to set.
Meanwhile, place the marmalade and the whisky into a small saucepan and bring to the boil. Lower the heat and stir until the marmalade has completely melted through to make a sauce. Allow to become tepid and then stir in the Wild Lime Superfruit Powder until completely incorporated. Chill until ready to serve.
Dip the base of the dariole mould or cup/ramekin in hot water to loosen and gently turn out onto each plate. Serve with the Whisky Wild Lime and Marmalade Sauce. Scatter a little of the Wild Lime Superfruit Powder across the plate and the panna cotta.
copyright Juleigh Robins, Wild Food ,used with permission