Macadamia nuts are widely used by confectioners along with other nuts such as hazel, cashew and almond. The nut is indigenous to Australia, but extensively cultivated in Hawaii.
Compared to other common edible nuts such as almond and cashew, macadamia is high in fat and low in protein. It contains 9 per cent protein, 9 per cent carbohydrate, and 2 per cent dietary fibre, as well as calcium, phosphorus, potassium, sodium, selenium, iron, thiamine, riboflavin and niacin.
Similar to olives, macadamia nuts are a rich source of monounsaturated fatty acids. According to several studies, macadamia nuts have been shown to reduce levels of blood cholesterol dramatically. Oil from the nut is widely used in the cosmetic industry because of its benefits to the skin.
Now, for a recipe.
Coffee Cream and Macadamia Semi-Freddo
Ingredients
Egg yolks: 6
Castor sugar: 150 gm
Bailey's Irish Cream Liqueur: 125 ml
Whipped cream: 285 gm
Toasted macadamia nuts: 115 gm
Method: Take the egg yolks in a bowl and add the castor sugar. Whisk briskly over a double boiler till the egg yolks get cooked and the mixture becomes thick. When poured out of the whisk, it should form ribbon-like shapes. Now add in the Bailey's Irish Cream Liqueur and mix well. Fold in the whipped cream and the chopped, toasted macadamia nuts. Take a Ramekin mould/terrine mould and pour in the mixture. Deep freeze for about 10 hours. Remove from the deep freezer, de-mould and serve. Garnish with some fruit puree and a sprinkling of finely-crushed macadamia nuts.
V. K. Chandrassekaran , Executive Chef, Vivanta by Taj — Connemara
