A lovely combination of rich and creamy macadamia spread and delicate and fresh-floral tasting fruit. This has a very good chance of becoming your favorite dessert :)
Last year: Avgolemono (Greek chicken, lemon and egg soup), Dulce de leche, Sweet tart crust (a simple base to start from) and Mini tarts with dulce de leche and red currant.
Ingredients (serves 2):
- 4 pancakes (made ahead) - my recipe here
- 5-6 tablespoons macadamia cream (about 100 g)
- 150-200 g lychees (we used preserved ones from a can of compote)
First of all, if you can't get the macadamia cream in stores just blend 1-2 handfuls of roasted (but unsalted) macadamia nuts with cocoa oil and sugar and 1/2 teaspoon of raw organic cocoa in a high power blender. Add a little more sugar/cocoa oil until the desired consistency is reached. It won't take long and the result will be delicious :). And now to the recipe!
Spread a little of the macadamia cream on each spread pancake:
Fold it twice so you can obtain a quarter and place it on a plate. Repeat until you have 2 folded pancakes on each serving plate. Spread a little more macadamia cream on each and top with lightly drained lychees. It's done, dig in! :)
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