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. Festive macadamia nut rice
. Cheese balls with macadamia
. Macadamia nut cake
. Bavarian macadamia cream
. Delicious macadamia chicken
. Chinese chicken with macadamia
. Chicken mayonnaise salad with macadamia
. Macadamia nut and orange pave
. Snook and smooth ground cherry and
  macadamia terrine

. Macadamia and chicken breast salad
. Sweet macadamia strogonoff
1 glass of orange liquer
1 teacup of sugar
4 teacups of orange juice

250g of natural roasted macadamia
1 can of milk cream
2 packets of orange-flavored gealtine
400g of half-bitter chocolate
200g of champagne biscuit

Result: serves 6
Cooking time: 40 minutes (not counting freezer time)
Level of difficulty: Easy
Microwave: No
Freezer: yes

Preparation Instructions:
Syrup – Boil the orange juice, sugar and liquer for 3 minutes, Take half of the syrup and dissolve the gelatine in it. Let the other half sit.

Pavê – Blend the milk cream and reserve 2 tablespoons. Add 100g of macadamia, dissolved gelatine and blend for approximately 3 minutes until it is mousse-like. Grind the macadamia in a food processor until it is very fine. Use the rest of the syrup on the biscuit. Use a mousse tray to add the mousse, the biscuit and the macadamia. Make 2 layers of biscuit and 3 layers of mousse. Leave it in the freezer for 2 hours. Dissolve the chocolate and add two spoons of milk cream. Take the mousse out of the tray and cover it with molten chocolate, then sprinkle macadamia.

Recipe taken from the website Cantinho da Culinária