Macadamia-Rum Panna Cotta – a delicious recipe with unflavored gelatin, cold water, milk, heavy cream, sugar, dark rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin in cold water in a small bowl. Stir and let stand 10 minutes.
2
Meanwhile, whisk together yogurt, macadamia extract, and 1 1/2 cups of the cream in a large bowl. Heat sugar and remaining 1 1/2 cups cream in a small saucepan over medium; bring to a simmer, stirring until dissolved. Remove from heat; stir softened gelatin into hot cream mixture until dissolved. Pour hot cream-gelatin mixture and 3 tablespoons of the rum into yogurt mixture, and stir until blended. Divide custard among 8 (4-ounce) ramekins, and chill, uncovered, until thoroughly chilled, about 30 minutes. Cover with plastic wrap, and chill 8 hours or overnight.
3
Heat caramel sauce with remaining 2 teaspoons rum in a small saucepan over low until warm, about 1 minute. Cool slightly, and spoon a thin layer of caramel rum sauce on each custard; sprinkle with fleur de sel, and serve.
832
kcal
Calories
68
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 teaspoons unflavored gelatin (from 1 envelope), 3 tablespoons cold water, 2 cups plain whole-milk yogurt, 2 teaspoons macadamia nut extract, and more.
Yes, Macadamia-Rum Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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