Talk about a sexy dessert!

Back when I first started Flavors Catering in the 90s, panna cotta was always a fan-favorite with all of my clients. Can you blame them? It’s creamy, decadent and tastes delicious with just about anything in your kitchen.

You can’t go wrong!

As someone who LOVES to entertain, I always look for desserts that aren’t too complicated, but always look gourmet. Believe me, no one is going to question your skills with a restaurant-quality dessert like Panna Cotta. The silky smooth dessert checks off everything on my list. You can keep it light and fruity in the summer or rich and indulgent in the winter.

I have a spectacular panna cotta recipe for you that was inspired by my cabaret director Mark Nadler. I loved his idea of adding blueberries inside and sprinkling crunchy macadamia nuts on top. So inventive, just like him! I promise it’ll be a knockout on your dessert table all year long. This recipe is tart, tangy, crunchy and sweet with a combination of lime juice, blueberries, coconut and macadamia nuts. Get ready for some serious praise once you break out this creamy treat at your next dinner party!

Zesty Blueberry Panna Cotta With Coconut And Macadamia Nuts
Zesty Blueberry Panna Cotta With Coconut And Macadamia Nuts
Print Recipe Zesty Blueberry Panna Cotta With Coconut And Macadamia Nuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert, Italian
Servings: 12

Ingredients

  • ½ cup macadamia nuts, roasted
  • 4 cups heavy cream
  • 2 limes, peeled and juiced
  • 1 cup sugar
  • 2 package gelatin
  • 2 teaspoon vanilla extract
  • 2 cups blueberries
  • ½ cup unsweetened coconut
  • 1 tablespoon powdered sugar

Instructions

  • Preheat the oven to 225 degrees. Place macadamia nuts on a sheet pan and roast for 10 minutes, stirring occasionally. Remove from the oven and save for later.
  • In a saucepan, over low heat, warm the heavy cream with sugar, lime juice and lime peel until sugar is dissolved. Make sure you remove the cream from the heat right before it boils.
  • While the cream is heating, in a small bowl, pour gelatin packets over 6 tablespoons of water. Let gelatin mixture sit for 10 minutes.
  • Once you remove the cream from the heat, add in the vanilla extract.
  • Pour the warmed cream mixture over the gelatin mixture and whisk until the gelatin is fully dissolved. Mix in the blueberries.
  • Pour the creamy mixture into oiled ramekins or molds and let it chill in the fridge for 2 to 4 hours.
  • While the panna cotta is chilling, mix together the powdered sugar, chopped macadamia nuts and shredded unsweetened coconut.
  • Once the panna cotta mixture is fully chilled, loosen the mixture around the sides with a knife and carefully unmold the panna cotta onto a serving plate. Top each serving with the mixture of sugar, macadamia nuts and coconut. Serve and enjoy!

The next time you make panna cotta, get creative with your ingredients!

Once the weather warms up, take a stroll to your local farmer’s market and pick out a few of your favorite herbs, spices and fruits. You might discover the next winning panna cotta combination!