Spiced Panacotta with liquid praline

Spiced Panacotta : Zest Byron BayServes: 5
Prep Time: 40 minutes


15g Zest Pahelo Spice Blend
325ml soy milk
325ml cream
¼ cup sugar
2 leafs gelatine
½ vanilla bean split

100g white sugar
50ml water
25g glucose
75g raw pistachio nuts


Gently heat soy milk, split vanilla bean, cream and sugar in saucepan until sugar dissolves. Add Zest Pahelo Spice Blend and allow to infuse for half an hour. Soften gelatine leafs in cold water. Add softened gelatine to panacotta mixture. Strain and pour into greased 120ml moulds. Refrigerate until set.

For the praline, combine sugar, water and glucose in a heavy bottomed saucepan. Cook until a pale brown toffee colour. Line an oven tray with baking paper and spread out the nuts. Pour toffee over the nuts and leave to set. Blitz in a food processor until it resembles crystals and then add 100ml of water, making the praline “liquid”. Serve with a lychee and chervil salad.

Please note the Zest range of spice blends is only available online.

Seven Mile Restaurant Byron Bay Chef Collection
Created by : Scott Frost
Seven Mile Restaurant, Lennox Head