Salted Caramel Panna Cotta with Macadamia Praline



I have been wanting to share something with salted caramel in it for ages! I mentioned in my Coffee, Hazelnut and Mocha slice post that I would soon share something with salted caramelโ€ฆAnd here it is! Salted caramel panna cotta ๐Ÿ™‚

The salt in the caramel cuts through the sweetness and makes this a delicious dessert. I have finished it off with a macadamia praline which is super easy to make! The panna cotta itself only takes about 15 minutes to put together and the praline about 5 minutes ๐Ÿ™‚ It just needs to be made in advance because it takes a few hours to set in the fridge.

I went out especially to find something to present this dessert in. I found these gorgeous little glass tea cups and saucers and I think they look super cute and are a perfect portion size for dessert :). This recipe made enough to fill 8 of these little tea cups. Enjoy!


Salted Caramel Panna Cotta with Macadamia Praline

Adapted from Manu’s Menu.

Makes 450ml

3 gelatine leaves
1/3 cup caster sugar
300ml cream
100ml milk
1 vanilla bean, split lengthways with seeds scraped out
1/2 cup caster sugar, extra
1 + 1/2 tsp salt

For the praline:
1/2 cup macadamias, roasted and chopped
1/4 cup caster sugar


Place the gelatine leaves submerged in a bowl of cold water and set aside.

Put the 1/3 cup sugar, cream, milk, vanilla bean seeds and the whole vanilla bean in a medium saucepan over medium heat and heat until bubble begin to appear around the edges and the sugar has dissolved. Set aside.

Place the 1/2 cup caster sugar in another medium saucepan and place over medium heat. Melt the sugar until it all dissolves and becomes a dark amber colour. Do not stir this mixture. You can swirl the pan to mix it in if needed.

Slowly pour the warm cream mixture into the caramel, whisking constantly. Be careful as the mixture will bubbles and rise. Add the salt and mix.

Squeeze the excess water from the gelatine leaves and whisk into the hot caramel mixture until dissolved. Strain the mixture into a pouring jug and divide between mini glasses/ramekins. Refrigerate for at least 4 hours to set.

For the praline, prepare a baking tray lined with baking paper. Place the caster sugar in a small saucepan and place over medium heat. Melt the sugar until it all dissolves and becomes a dark amber colour. Do not stir this mixture. You can swirl the pan to mix it in if needed. Add the chopped macadamias and mix until combined. Spread the mixture onto the tray lined with baking paper into a thin layer and allow to set hard. Then chop into small shards to garnish the panna cotta when ready.


Soft White Chocolate and Macadamia cookies


I’ve decided that I love soft, chewy cookies compared to those hard, crunchy ones. Cookies are so versatile and I love all the variations that can be done.

I’ve made white chocolate chip and macadamia ones today. A winner combination in my books ๐Ÿ™‚ Other great combos you can do with this recipe are peanut and dark chococate, walnut and milk chocolate chip and hazelnut and milk chocolate chip cookies. So have a play with recipe if you like!

These cookies don’t need much time in the oven. Cooking them for short amount of time means they are soft, chewy and delicious! The best thing to do after taking them out of the oven, is to leave them on the tray for 10 minutes because they will continue to cook slightly and then transfer to a wire rack to cool. Make sure you try one while they are still warm because there’s nothing better than a warm cookie! If your like me, I’m constantly trying the mixture of my baking at every stage just to make sure it’s ok ๐Ÿ˜‰ so sometimes I lose quite a bit of the mixture before they get to the plate to give to family and friends.

I hope you enjoy these cookies ๐Ÿ™‚

Mel xx



Soft White Chocolate and Macadamia cookies

Adapted from Sally’s Baking Addiction.

280g plain flour
1 tsp baking soda
1 1/2 tsp cornflour
1/2 teaspoon salt
170g butter, melted
150g brown sugar
100g caster sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
150g macadamias, chopped
150g white chocolate chips


Combine the flour, baking soda, cornflour and salt in a large bowl and set aside.

In another bowl, whisk the melted butter and sugars together. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. The dough will be very soft and thick. Fold in the macadamias and chocolate chips. Cover the dough and place in the fridge for at least 2 hours.

Remove dough mix from fridge and allow to sit at room temperature for 15 minutes.

Preheat the oven to 160ยฐC and line 2 large baking trays with baking paper.

Roll the dough into balls. I made mine about 2 tbs in size. Bake for 12 minutes and after removing from the oven, leave on trays for 10 minutes before moving them to a wire rack to cool completely.

Enjoy ๐Ÿ™‚