Maddy's Chamomile, Honey and Caramelised Macadamia Panna Cottas | Saya® Skip to main content
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Maddy's Chamomile, Honey and Caramelised Macadamia Panna Cottas

Maddie's Chamomile, Honey and Caramelised Macadamia Panna Cottas
Autumn is here and home cook and content creator Maddy Trueman is serving up the ultimate dessert. Drawing inspiration from Saya's Macadamia & Chamomile Cleansing Balm's balm-to-milk formula, Maddy has crafted a Panna Cotta recipe that mirrors its smooth, silky texture. Chamomile, celebrated for its calming properties, lends a delicate floral note to this indulgent treat, while macadamia, known for leaving skin soft and nourished, infuses a creamy richness. This Caramel & Macadamia Panna Cotta recipe is sure to impress your guests at your next Autumn gathering. 


Maddy, can you share a bit about yourself and your earliest memory of cooking?

Hi! My name is Maddy. I am a new mum to 6 month old Delilah. I live in beautiful Currumbin Valley on the Gold Coast with my husband Joe and our golden retriever, Billy.I have worked in the food space for the past decade and currently run a business as a freelance recipe developer. I specialise in recipes that utilise seasonal and local wholefoods. I work with a wide range of clients on a daily basis to bring their brand vision to life through thoughtful recipes, food styling and photography.My earliest memories of cooking date back to when I was a really young girl. I come from a long line of passionate cooks and our family gatherings always revolved around big cook-ups. I have strong memories of summer days spent in the kitchen with big pots of mango chutney simmering away.



When did your passion for balanced, nourishing food begin?   

My parents have always had an abundant garden full of organic produce and growing up our evenings were always spent around a table of beautiful home cooked vibrant food. My mum was passionate about health and wellbeing and really showed us from a young age how nourishing food can make you feel amazing. My first job at 14 was at an organic juice bar where I met lots of like minded people and from there I continued to build a passion for health.


What do you love about entertaining during Autumn? 

Autumn is a beautiful time of year here in QLD. As the heat starts to die down I love to shift my focus to entertaining outside. During this time of year we often host friends for dinners around a bonfire. Some of my favourite produce starts to become available too! Figs, pomegranates, pears and persimmons start to make their way to the farmer’s market.


Which Saya product do you use on a daily basis?

I swear by the Rose Hydrating Mist for an instant glow! As a busy mum I am always on the go and having a quick and convenient product that makes me look fresh is such a win! I always have a bottle in my bag and car! 


Is there some step in the routine that you used to neglect and now you've learned is essential?

Yes! Double cleansing. I absolutely swear by balm cleansers for removing that first layer of makeup or sunscreen.


What’s the most significant change you’ve seen in your skin since using natural beauty products?

The biggest change would be how much more low maintenance my skin is now since switching to all natural products. I don’t need any 10-step routines to keep it looking radiant.


Read on to make Maddy’s Truman’s sweet, Caramel Panna Cotta that will have you and your guests asking for seconds. 




  • 1 tbsp grass-fed gelatin 
  • ¼ cup water 
  • 2 cups unsweetened almond milk
  • 3 tbsp dried chamomile flowers, or 3 teabags of chamomile tea 
  • 2 tbsp honey 
  • 1 tsp vanilla bean paste or powder 
  • ½ cup macadamias, chopped roughly 
  • Pinch of sea salt 
  • Mixed berries and figs, to serve 


  1. Whisk gelatin and water together in a small bowl. Set aside to bloom.
  2. Add almond milk, chamomile, 1 tbsp of the honey and the vanilla to a small saucepan over low heat. Bring to a gentle simmer then add the bloomed gelatin and whisk through until dissolved. Turn off the heat and allow to steep for 15 minutes.
  3. Remove the teabags or strain the chamomile flowers through a fine mesh sieve. Pour the mixture into 3 small ramekins. Set in the fridge for a minimum of 3 hours.
  4. Heat a small frypan over medium-high heat. Add the macadamias and stir until toasted. Pour over the remaining tbsp of honey and add the salt. Stir until melted throughout then turn off the heat. Allow to cool completely in the pan.
  5. To serve, top each panna cotta with a small handful of caramelised macadamias. Serve with berries and figs. Enjoy!

SAYA | A gift for you 

To celebrate this collaboration receive a free mini cleansing balm + recipe card with no minimum spend or spend $150 or more to receive a complimentary full-size Cleansing Balm ($56 value) with your order. Use BALMPROMO at check out to redeem. T&C’s apply. 

Promotion ends on 16/04/24 11:59PM AEST.


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