Macadamia milk panna cotta

This panna cotta made with macadamia milk is oh so creamy with a distinctive toasted macadamia nut flavour and is perfectly complemented with roasted macadamias and fresh, juicy raspberries. Naturally sweetened with pure maple syrup, they are a delicious and light dessert.


4 people


  • Dessert


  • Entertaining




Roasted macadamia milk

  • 1 ¼ cups macadamias
  • 2 cups water

Macadamia panna cotta

  • 4 tsp gelatin powder
  • 1 ½ cups pouring cream
  • ¼ cup maple syrup 
  • Seeds from 1 vanilla bean pod

Roasted macadamia milk

  • For the roasted macadamia milk, preheat an oven to 180°C. Place the macadamias in a baking tin and roast in the oven for 6 minutes. Remove from the oven and set aside ¼ cup of the roasted macadamias. Transfer the remaining macadamias to a heat proof bowl and cover with 2 cups of water. Cover and allow to soak for 3 hours.
  • Strain the macadamias and rinse under running water. Place the soaked macadamias in a blender with 2 cups of water. Blend on high until smooth. Place a nut milk bag over a bowl and carefully pour the macadamia milk into the bag. Pick up the sides of the bag and gently squeeze as much liquid as possible into the bowl.
  • Alternatively, you can use two cups of premade or purchased macadamia milk.

Panna cotta

  • For the panna cotta, add the gelatin to a small bowl and cover with ¼ cup of macadamia milk. Stir briefly and then set aside to allow gelatin to bloom for approximately 3-5 minutes.
  • Place the remaining macadamia milk, cream, maple syrup and vanilla bean seeds in a medium sized saucepan. Bring to a boil and then reduce to a simmer. Transfer the bloomed gelatin to the saucepan and whisk until the gelatin is completely dissolved.
  • Divide the panna cotta mixture between 4 glass tumblers or panna cotta moulds (each mould needs to hold at least 350ml of liquid). Place glasses on a tray and refrigerate for approximately 4 hours, or until the panna cotta is set.
  • Serve cold topped with fresh raspberries and roasted macadamias.


This recipe was created for Australian Macadamias by Sarah Bell at Our Nourishing Table.
  • Calories: 630 kcal
  • Carbohydrates: 22 grams
  • Protein: 9 grams
  • Fat: 59 grams
  • Saturated fat: 22 grams
  • Polyunsaturated Fat: 1 grams
  • Monounsaturated Fat: 33 grams
  • Cholesterol: 99 mg
  • Sodium: 48 mg
  • Potassium: 287 mg
  • Fiber: 4 grams
  • Sugar: 14 grams
  • Vitamin A: 908 IU
  • Vitamin C: 1 mg
  • Calcium: 125 mg
  • Iron: 2 mg