AVOCADO AND KIWI PANNA COTTA

Ingredients:

For the base

■ 100gm desiccated coconut, 3gm baking powder, 100gm cassava flour, 3gm baking soda, 15gm coconut milk, 5gm extra virgin olive oil, 1gm vanilla extract, 30gm coconut sugar

For the panna cotta

■ 100gm coconut milk, 100gm coconut cream, 30gm coconut sugar, 2gm vanilla extract, 8gm agar agar, 100gm avocado

For the jelly

■ 100gm kiwi (pureed), 4gm agar agar Method:

For the base

■ In a bowl mix desiccated coconut, cassava flour, baking soda and coconut sugar. Fold in the extra virgin olive oil and coconut milk and pour in a greased baking tray. Bake for 12 minutes at 160 degrees Celsius.

For panna cotta and jelly

■ In a mixing bowl add coconut milk, coconut cream, avocado puree, coconut sugar and vanilla extract. Dissolve agar agar powder in warm water and add to the mixture. Strain it through a fine strainer and pour the mixture in a silicone mould. Let it set in the refrigerator for an hour

■ Place a pot over medium heat, pour the kiwi puree and reduce it to half. Turn the heat off, add agar-agar and mix well. Pour it on the panna cotta and let it set in the refrigerator for 20 minutes to form a layer.

■ De-mold it from the silicone mold on the coconut base. Serve cold garnished with fresh berries, berry compote and fresh mint.

Health Benefits:

“The two main components of this dessert are avocados and kiwi. The avocado is a rather unique fruit. It is a green, pear-shaped fruit which is loaded with healthy fats, fibre and various important nutrients. While most fruits consist primarily of carbohydrates, avocado is high in healthy fats. Avocados are also a high in vitamins and minerals. Kiwi is an excellent source of vitamin C. It is loaded with antioxidants, serotonin, dietary fibres and omega 3 fatty acids,” says junior pastry chef, Abdul Shaikh.