Makes 6 portions.
Use 140g moulds.
3 leaves bloomed gelatine
100g white chocolate – melted
Seasonal fruit such as mandarin
200g macadamia nuts
15 digestive biscuits
Combine cream and milk over a medium heat and bring to a simmer.
Remove from heat and add in bloomed gelatine and melted white chocolate
Pour into moulds. Refrigerate. Allow to set for 4 hours.
For the sweet biscuit crumb:
Gently crush digestive biscuits to form a rough crumb.
For the macadamia crumb:
Gently crush the macadamia nuts to form a rough crumb.
Turn moulds out and garnish with seasonal fruit, macadamia and sweet biscuit crumb. Serve to your guests.