This June, our Gourmet Retreat Cooking Class saw our Executive Chef Michael Elfwing sharing his favourite recipes for ‘Cooking with Chocolate’.
The wonderful aroma of freshly brewed coffee and baked pastries greeted guests as they arrived.
The class commenced at 11.00am and Chef Michael shared his tips, tricks and knowledge on working with different types of chocolate.
One of his personal favourites to work with is locally made Bahen & Co stone ground chocolate from bean to bar.
After the class, Chef Michael took our guests on a short walk through the veggie patch to stretch their legs and learn a bit more about the ingredients grown at Cape Lodge that are used everyday on the menu.
They then returned to the dining room to enjoy a leisurely long table lunch of all the dishes from the class – Chocolate beetroot fondant, Milk Chocolate parfait, White chocolate & avocado mousse, Venison shank with chocolate sauce and Gluten Free chocolate cookies to take home.
Chef Michael and Sous Chef Chris hard at work preparing a gourmet feast for lunch.
The melt-in-your-mouth Venison shank and fluffy White Chocolate and Avocado Mousse.
Long Table Lunch with wines and a view. A wonderful way to spend your Saturday.
Mouthwatering… needless to say, everyone had a fantastic time and left with smiles on their faces and a snack for the ride home.
For the full list of classes, click HERE.
Here’s a recipe for the Avocado and White Chocolate Mousse for you to try at home!
Recipe: Avocado and White Chocolate Mousse
Serves: 8 PREPARATION TIME: 30 minutes
1 ripe avocado
100ml icing sugar
White chocolate mousse
100g white chocolate
1. Place the avocado flesh, lime juice and zest in a blender, add the icing sugar and blend to smooth purée
2. Whip the cream, for both mousses together and fold half into the avocado puree, pour into a piping bag and keep in the fridge until needed.
3. Melt the chocolate and mix in the yoghurt, fold in the cream last and pour into a piping bag and keep aside
4. Pipe the mousses in an alternating pattern in a glass and chill for 30 minutes
5. To make the mint syrup just boil the water and sugar for 2 minutes, allow to cool and blend in the mint leaves.
6. Pour a little syrup in the top of the glass and garnish with fresh mint.