Who joined the table at Alex Head‘s last Supper Club? Naturally, we did and it was definitely one to remember. The evening was filled with delicious dishes including a Summer Pea and Mint Soup Shot, White and Brown Crab starter with homemade Mayo and an Elderflower Jelly with British Raspberries to refresh the palette.
To finish off the night in true Alex Head style, Alex served up a dessert that was too hard to resist; White Chocolate Coconut Panna Cotta with Honeycomb and Fresh Berries – what a showstopper dish! If you weren’t lucky enough to sample this dessert, try making Alex’s recipe for your next dinner party; your guests will thank you.
White Chocolate Coconut Panna Cotta
When deciding what to cook for my supper club in May, I couldn’t resist this fresh, fun and colourful dessert for my guests to enjoy. Having been through the winter months endlessly serving warming, rich, dark chocolate puddings, I felt it was time for a lift. This dessert is definitely rich but by keeping the portion small and serving with fresh berries, it was the perfect end to yet another fantastic supper club.
One tip would be to serve this with a wedge of honeycomb or crisp biscuit in order to give it a crunch.
Ingredients: [to serve 4]
- 2 gelatine leaves
- 100g good quality white chocolate
- 600g coconut puree
- 1 vanilla pod
- 1 punnet of raspberries
- ½ bunch of fresh mint leaves
- 1 bag of ice
- Have your moulds ready on a flat tray so that they can be put straight into the fridge.
- Soak the gelatine in warm water until the leaves go soft
- In a bain marie, melt the white chocolate
- In another pan bring the coconut milk to a gentle simmer, whisk in the gelatine and seeds of one vanilla pod
- Add in the melted white chocolate
- Cool the mix over ice until chilled and gently pour into the moulds and place in the fridge for at least 12 hours to set
- Turn out the moulds by using a warm cloth to run around the outside edge of the mould until the panna cotta loosens.
- Serve with the raspberries and fresh mint