Raspberry Panna Cotta with Caramelized Pineapple and Macadamia Crumble

Ingredients:

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup fresh raspberries

For the caramelized pineapple:

• 1 ripe pineapple, sliced into 1-inch pieces
• 1 tbsp unsalted butter
• 1 tbsp brown sugar

For the macadamia nut crumble:

• 1/2 cup chopped macadamias
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted

Instructions:

Make the panna cotta:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and stir in the vanilla extract.
4. Pour the mixture into small individual serving cups or ramekins.
5. Refrigerate for at least 4 hours or overnight.

Make the caramelized pineapple:

1. In a large skillet, melt the butter over medium heat.
2. Add the sliced pineapple and cook for 10-12 minutes on each side, or until caramelized and golden brown.
3. Sprinkle with brown sugar during the last 2 minutes of cooking.

Make the macadamia nut crumble:

1. In a small bowl, combine the chopped macadamias, flour, granulated sugar, and salt.
2. Stir in the melted butter until well combined.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Bake at 350°F (180°C) for 10-12 minutes, or until lightly toasted.

Assemble the dessert:

1. Remove the panna cotta from the refrigerator and top each serving with caramelized pineapple slices and a sprinkle of macadamia nut crumble.
2. Serve chilled and enjoy!