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Macadamia nut was discovered by a pair of British botanists in 1858, but it was already known by Australian aborigines at least 500 years before; the name derives from the surname of one of the botanists, McAdam.
It is grown in Australia as well as in Hawaii.
It ‘an ornamental plant as well as commercially exploitable for the fruit it produces that are rich in oil, minerals, carbohydrates, calcium, phosphorus, protein and vitamins A, B1 and B2 and have a very pleasant flavor.
I used the walnut paste Macadamia for this gelato with very delicate taste, here’s the recipe …
½ l. milk
65 gr. of liquid cream
125 gr. of sugar (if available, replace 50 gr. sucrose with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
120 gr. of Macadamia nut paste
some whole Macadamia nuts
Mix all dry ingredients together, then add milk and cream, mix well and put the mix in a saucepan and heat gently up to 85 °C with the help of a thermometer.
Allow the emulsion to cool down , then add the Macadamia walnut paste stirring constantly.
Place the mixture in the gelato maker machine and stir for about 30/40 min. or until you see a well mounted gelato.
At this point add the pistachios and roll gelato for another minute to mix everything.
Let stand for about 1 hour in the freezer then serve with whole nuts and grated dark chocolate.
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