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Vanilla Pannacotta with Macarons Adriano Zumbo
Ingredients
  • Pannacotta
  • 60g caster sugar
  • 1 vanilla bean, split seeds scraped
  • Freshly grated nutmeg
  • 250ml cream
  • 1 gelatine  leaf (2g)
  • Macaron
  • 40ml water
  • 150g caster sugar
  • 55g egg whites, plus 55g egg whites, extra
  • 1g powdered egg white
  • 150g almond meal
  • 150gpure icing sugar
  • Light brown food colouring
  • Ground cinnamon, for dusting
  • Jasmine rice pudding ganache
  • rice pudding
  • 60g jasmine rice
  • 250ml cream
  • 90ml milk
  • 45g caster sugar
  • 65gbrown sugar
  • 1 vanilla bean
  • 1 teaspoon finely grated orange rind
  • Ganache
  • 50ml cream
  • Pinch vanilla seeds from the vanilla bean
  • Pinch ground cinnamon
  • 85g white chocolate
  • 25g butter
  • Pine nut paste
  • 200g pine nuts, toasted in oven, blended to a paste
  • Pine nut and chocolate ganache
  • 25g pine nut paste
  • 100g white chocolate
  • 20g dark chocolate
  • 60ml cream
  • 35g butter
  • ½ teaspoon sea salt
  • Passionfruit oil slick
  • 2 teaspoons lemon juice
  • 75ml strained passionfruit pulp
  • 100g caster sugar
  • 2 eggs
  • 150ml extra virgin olive oil
  • subheading: To decorate:
  • fresh raspberries
  • dried rose petals
  • toasted pine nuts
  • pine nut paste
  • pistachio paste
  • gold leaf
Steps
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