Lemon myrtle panna cotta with lemon aspen and apple compote
- Prep Time :
- Cook Time :
- Ready Time :
- 300ml Milk
- 300ml Cream
- 120g Caster sugar
- 6-8 Lemon Myrtle leaves
- 2 Gelatine leaves
- 6 Granny smith Apples
- 2 Lemons (juiced)
- 10 Lemon aspen
- 100g Sugar
Macadamia nut wafer
- 225g Egg whites
- 300g Caster sugar
- 390g Flour
- 375g Macadamia nuts
- Pinch Salt
Combine milk, cream, sugar and lemon myrtle in a saucepan and bring almost to the boil. Soften gelatin in hot water and add to the cream mixture, combine and pass it through a sieve. Spray moulds with oil spray and pour in the mixture. Refrigerate until set.
Peel and dice apple and mix with lemon juice. Grate the lemon aspen into a saucepan and add the sugar and apples, bring to boil and simmer until it thickens.
Whisk egg white and sugar until stiff (meringue).
Fold in flour and salt, then nuts. Place mixture into lined tins and bake at
160° until firm to touch. Remove from tins and allow to cool. Slice thinly and
lay out to dry in a 140° oven until crisp.
To serve, gently tip panna cotta in mould onto the plate, squeeze to release, then
assemble the rest of the plate as shown.