Raspberry Panna Cotta with Caramelized Pineapple and Macadamia Nut Crust

Servings

4-6 servings

Ingredients

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces fresh raspberries
• 1 tablespoon cornstarch

For the caramelized pineapple:

• 1 ripe pineapple, sliced into 1-inch pieces
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter

For the macadamia nut crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup chopped macadamia nuts

Instructions

To make the panna cotta:

1. In a medium saucepan, combine the cream, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove the mixture from the heat and let it steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Whisk in the cornstarch and cook over low heat, whisking constantly, until the mixture thickens.
4. Stir in the raspberries and let the panna cotta cool to room temperature.

To make the caramelized pineapple:

1. In a large skillet, combine the pineapple slices, sugar, and butter. Cook over medium heat, stirring occasionally, until the pineapple is caramelized and golden brown.
2. Remove from the heat and set aside to cool.

To make the macadamia nut crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add the softened butter and chopped macadamia nuts to the dry ingredients. Mix until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a 9-inch (23cm) springform pan.

To assemble and serve:

1. Pour the cooled panna cotta over the macadamia nut crust.
2. Arrange the caramelized pineapple slices on top of the panna cotta.
3. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
4. Serve chilled, garnished with fresh mint leaves.

Note: This recipe was generated based on a combination of the following original recipes:

• Raspberry Panna Cotta (entry #91)
• Pineapple Upside-down Cake (entry #43)
• Macadamia Nut Cookies (entry #85)