Lemon myrtle Panna cotta
Posted June 5, 2012 by
Prep Time 20 min Cook Time 20 min Ready Time 40 min Servings: 4



    • 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.