Vanilla Bean Panna Cotta with Mango and White Chocolate Macadamia Truffle

Method

• Step 1
  Place the thickened cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
• Step 2
  Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
• Step 3
  In a small heatproof bowl, place 2 tablespoons of boiling water. Sprinkle over gelatine.
• Step 4
  Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.
• Step 5
  Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.
• Step 6
  In a pan simmer the cream over a gentle heat. Do not boil. Remove from heat.
• Step 7
  Remove from heat and whisk in the grated chocolate until melted and smooth. Stir in the nuts then pour mix into a 20cm plastic lined square cake pan. Chill until firm (at least two hours).
• Step 8
  Invert firmed chocolate mixture on to a clean work surface and peel away the plastic. Cut into 2cm squares and roll each piece into a small ball. Roll in the coconut until thoroughly coated.
• Step 9
  Place truffles in small patty pans and store in an air tight container in the fridge.
• Step 10
  Chop mangoes and place on top of set panna cotta. Place 1 truffle above mango. Serve.