|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Desserts||Nuts||Macadamia Nuts||2 Hours||Multiple Methods||Expert|
Macadamia brittle: Spread a thin film of vegetable oil on a baking sheet and set aside. Sprinkle baking soda over Macadamia nuts in a small bowl. Set aside.
Combine water and 1/2 cup of sugar in a 1 1/2 quart heavy-bottomed saucepan and place over low heat; swirl to moisten the sugar. Heat until the sugar dissolves. Add 1 tablespoon of butter, raise heat to medium, and boil the mixture until it registers 280°F on a candy thermometer, about 5 to 7 minutes. Remove from heat, immediately add nuts, and stir briefly just to combine. Too much stirring will deflate the brittle. The mixture will foam. Pour onto the oiled baking sheet. Set aside to cool and harden. When cool, chop brittle in food processor into coarse pieces.
For the filling: Sprinkle gelatin over rum to soften. Set aside.
Combine milk with 2 tablespoons of sugar in a 1 1/2 quart saucepan. Bring to a boil over medium heat. Whisk the egg yolks with 2 tablespoons sugar and the cornstarch in a small bowl. When the milk boils, remove from heat, and pour about half into the yolk mixture, whisking to mix completely. Pour this mixture into the milk, return to medium heat and cook, whisking constantly as mixture begins to thicken. Whisk until mixture is smooth and very thick; remove from heat.
Add gelatin-rum and stir until dissolved. Add the remaining butter and whisk until melted. Pour into a bowl to cool. Place plastic wrap on top of the cream to prevent a film from forming.
Whip heavy cream with vanilla until very soft peaks form. Fold brittle into the whipped cream reserving 1/4 cup of the Macadamia brittle for decoration.
Whip egg whites with 1 tablespoon sugar until stiff, shiny peaks form. Fold in the whites alternately with the whipped cream into the filling mixture. Pour completed filling into the cooled baked crust. Refrigerate at least 1 hour, or until set.
Sprinkle with the reserved brittle on top. Serve.
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