We held our second La Luna Dinner at Avondale’s Tasting Gallery on the 5th of May in celebration of the ‘Super Moon’. This is a once a year occasion when the moon is closest to Earth and appears 20% larger than usual. Celebrity chef, Sonia Cabano devised the sensational 6-course dinner, perfectly paired with Avondale’s delicious Nature-friendly wines. Thanks to Sonia for sharing with us how to make the stunning dessert which she adapted from a recipe by Donna Hay. We served this with Avondale’s rosé wine, Camissa, and it was a match made in heaven!
White Chocolate Coconut Panna Cotta with Pomegranate Jelly Recipe
Take 8 x 1 cup (250ml) ramekins and lightly spray with Spray and Cook. Set aside until needed.
2 cups (500ml) pure pomegranate juice
1 cup (250ml) pomegranate rubies
2T (30ml) castor sugar
2t (10ml) powdered gelatine
2T (30ml) water
Coconut panna cotta:
1T (15ml) powdered gelatine
4 cups (1l) low-fat coconut milk
½ cup (125ml) castor sugar
1 vanilla pod
100g white chocolate, broken into pieces
- First make the jelly by warming the juice with the sugar over medium heat till sugar has dissolved. Stir in the rubies.
- Stir the 2t (10ml) gelatine with the 2T (30ml) water and let stand till dissolved.
- Mix jelly with juice and rubies, and divide evenly between ramekins. Chill for 1 hour to set firmly.
- Once jelly has set, make the panna cotta: Pour ¼ cup of the low-fat coconut milk over the gelatine and leave to sponge.
- Meanwhile heat the rest of the milk with the sugar and vanilla pod to boiling point.
- Remove from heat, remove vanilla pod, add chocolate pieces, whisk in the gelling agent and let stand until chocolate melts. Whisk until smooth.
- Pour some custard into each ramekin, nearly to the top. Stand filled ramekins on a tray and refrigerate until set – at least 6 hours.
- Dip bottoms of ramekins briefly into a bowl of hot water to loosen the jelly, then unmould onto serving plates. Garnish with pomegranate rubies.