Lemon myrtle panna cotta with Queensland strawberries, honey and macadamia crumble

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

Setting time: 6 to 8 hours (or overnight)

Ingredients

Lemon myrtle panna cotta

• 200mL milk
• 200mL thickened cream
• 4 fresh lemon myrtle leaves or 1 teaspoon dried lemon myrtle
• 75g caster sugar
• 2 teaspoons gelatine powder
• 2 tablespoons cold water

Macadamia crumble

• 75g plain flour
• 50g brown sugar
• 50g unsalted butter
• 2 tablespoons rolled oats
• 50g raw macadamias, roughly chopped
• ½ teaspoon ground ginger

Strawberry topping

• 250g Queensland strawberries, diced
• 2 tablespoons honey

To serve (optional, to garnish)

• 4 fresh strawberries
• 4 small fresh lemon myrtle leaves
• Extra honey, to drizzle

Method

Lemon myrtle panna cotta

1. Combine the milk, thickened cream, lemon myrtle and caster sugar in a saucepan over a medium heat. Stir until the sugar has dissolved. Do not allow the mixture to boil.
2. Place the gelatine and cold water into a small bowl and allow it to stand for 1 minute.
3. Stir the gelatine mixture into the hot cream mixture until completely dissolved.
4. Strain the mixture through a fine sieve into a jug.
5. Divide the mixture evenly between 4 serving glasses.
6. Cover the glasses and refrigerate the panna cotta for 6 to 8 hours, or overnight, until set.

Macadamia crumble

1. Preheat the oven to 160°C.
2. Place the flour, brown sugar and butter into the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
3. Stir through the rolled oats, chopped macadamias and ground ginger.
4. Spread the crumble mixture evenly onto a baking tray lined with baking paper.
5. Bake for 10 to 15 minutes, or until lightly golden.
6. Allow to cool completely.

Strawberry topping

1. Gently combine the diced strawberries with the honey.

Assemble

1. Spoon the honey strawberries evenly over each panna cotta.
2. Sprinkle the macadamia crumble generously over each panna cotta.
3. Serve immediately.

To serve

1. Serve chilled.
2. Optional: Garnish each panna cotta with any of these:
   • a fresh strawberry
   • a small lemon myrtle leaf
   • a drizzle of honey.

Leftover ideas

• Store leftover macadamia crumble in an airtight container for up to 1 week. Sprinkle it over yoghurt, fruit salad or porridge.
• Use extra honey strawberries as a topping for pancakes, waffles or overnight oats.
• Pour the panna cotta mixture into smaller jars to create individual ready-made desserts for entertaining or lunchbox treats.