While Valentine's Day is over, there's still no reason why you can't celebrate your love again this weekend, especially with these recipes from Lorna Maseko, who is back with her SABC 3 cooking show, The Hostess.
Lorna Maseko has gone from a TV presenter to one of the the most famous foodies in the country, thanks to impressing the professionals on Celebrity Masterchef SA in 2015. She was a presenter/judge on SABC 3's Top Chef in 2016, before getting her own cooking show, The Hostess (Wednesdays at 8.30pm on SABC 3), which sees her create personalised menus for her celebrity guests.
Together with her sidekick, Thabo Bluebird, Lorna lets viewers in on what it takes to host and cater for a successful themed event. The reality show will host 13 parties, with themes ranging from valentines, high tea, pool party and thanksgiving parties.
Here's a recipe from the new season
Coconut Panna Cotta with berry sorbet and tropical fruit. Serves 6
800ml coconut cream
¾ cup caster sugar
12 gelatine leaves
1 cup boiling water
1 tub store bought berry sorbet
1 cup fresh coconut chunks
Sliced tropical fruit of your choice
Icing sugar to dust
Place the cream, coconut cream & caster sugar into a small pot and bring to a gentle simmer.
Meanwhile, place the gelatin leaves into a bowl and pour a cup of boiling water over them.
Stir occasionally until the gelatin has fully dissolved.
Pour the gelatin liquid into the hot coconut cream mixture and stir well to make sure that no lumps remain.
Divide the liquid into 6 small glasses of your choice, cover with cling film and place in the fridge for around 5 hours to set.
If you’re in a hurry you can cool the panna cotta’s in the freezer for half an hour as this will speed up the process, but be careful not to freeze them.
Once set, decorate the panna cotta’s with tropical fruit, fresh coconut, berry sorbet & a sprinkling of icing sugar.