Buttermilk panna cotta, poached strawberry, macadamia crunch

image @www.cbc.ca

Yields 6

Ingredients:

          Pana Cotta:

• 2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• Nonstick vegetable oil spray
• 1 cup whipping cream
• 1 teaspoon finely grated lemon peel
• 1/2 cup sugar
• 2 cups buttermilk
• 2 teaspoons vanilla extract

          Poached Strawberries:

• 1 punnet of strawberries
• 1/2 bottle of champagne
• 150g sugar

          Macadamia Crunch:

• 2 cups (11.5 oz package) milk chocolate chips
• 3/4 cup coarsely chopped salted or unsalted cashews
• 3/4 cup coarsely chopped macadamia nuts
• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 2 Tablespoons light corn syrup

Method:

Macadamia Crunch:

1. Line 9 inch square pan with foil, extending foil over edges of pan
2. Butter foil
3. Cover bottom of prepared pan with chocolate chips
4. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet
5. Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved
6. Increase heat to medium cook stirring constantly until mixture begins to cling together and turns medium golden brown about 10 minutes.
7. Pour mixture over chocolate chips in pan , spreading evenly and allow to cool
8. Refrigerate until chocolate is firm
9. Remove from pan, peel off foil
10. Break into pieces.

Panna Cotta & Poached Strawberries:

1. Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
2. Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. 
3. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. 
4. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate pana cotta until set, about 4 hours. DO AHEAD:Can be made 2 days ahead. Cover and keep chilled.
5. Pour the Champagne into a saucepan and add the remaining 150g of sugar. Bring to the boil then pour over the strawberries in a bowl. Leave to cool. 
6. Using small sharp knife, cut around pana cotta in each ramekin. Place plate atop each ramekin and invert, allowing pana cotta to settle onto plate. Artfully place strawberries beside pana cotta and pour over some of the juice.

Sources:
Macadamia crunch, group recipes, http://www.grouprecipes.com/82587/cashew-macadamia-crunch.html
Buttermilk pana cotta, Sara Foster, http://www.epicurious.com/recipes/food/views/Buttermilk-Panna-Cotta-240370
Poached Strawberries, Curtis Stone, http://uktv.co.uk/food/recipe/aid/512535
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