Sweet Valentine


 

St. Valentine’s Day is about to descend upon us very soon and I couldn’t be more excited. It’s definitely one of my favourite holidays and it means all the more to me because I couldn’t wish for a better Valentine than Mr. D. And this St. Valentine’s Day will be very special indeed…

O

I’m a sucker for a romantic meal and having the kind of sweet tooth that keeps my dentist in employment, I can safely say that the dessert course is my favourite. But for such a special occasion it has to be a very special dessert – tinned fruit salad with vanilla ice-cream just won’t do! For St. Valentine’s Day, it has to be a dessert that screams love and romance from the rooftops.

So I’ve picked my top five romantic Valentine desserts which I think are the perfect finale to a St. Valentine’s Day meal. So why not make one of these for your beloved on Friday? And if you can’t make up your mind, why not make all five!

1. WHITE CHOCOLATE AND RASPBERRY CREME BRULEE

Who couldn’t love crème brulee? Lashings of creamy custard with a crisp caramelised topping. I often say that dessert isn’t dessert unless it’s chocolate. And as chocolate is known for having aphrodisiac properties, that’s just the perfect excuse for creating this classic pud with a twist. White chocolate, raspberries and crème brulee – could there be a better culinary combination?

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 6 (3 each! perfect!)

Ingredients:

  • 7oz /200g white chocolate
  • 5 large egg yolks
  • 3 oz/75g caster sugar
  • 1 ½ cups/350ml double cream
  • ½ cup/125ml milk
  • 9 oz/250g fresh raspberries

Preparation:

  • Put the eggs, chocolate and sugar into a large heatproof bowl.
  • Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick.
  • Place in the fridge to cool completely. Divide 3/4 of the fresh raspberries between 6 individual ramekins (3″x 2″ deep, or 5″ x 1″ individual dishes) and spoon the brulée mix over smooth over with a palette knife.
    When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface.
    Decorate with the remaining raspberries and a sprig of mint.

2. CHERRIES IN RED WINE

An unusual dessert but it’s still got that Valentine vibe going on. Red wine and red in colour for passion – what more could you want! Can be serves with sweet, vanilla flavoured whipped cream.

Ingredients

  • 425ml red wine
  • 1 vanilla pod, split lengthways
  • 100g demerara sugar
  • 500g cherries

Method

  1. Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.
  2. Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.

 

3. MARBLED ROSE CREAM

Roses are to Valentine’s Day what tinsel is to Christmas – you just can’t have one without the other! This fruity pud is flavoured with rosewater – one of my favourite flavourings. I found this recipe in  the National Trust’s Traditional Puddings by Sara Paston-Williams.

 

INGREDIENTS:

  • 250 gr raspberries
  • 75 gr castor sugar
  • 7 ml cold water (a good dash)
  • 150 ml double cream
  • 7 ml rose-water or Kirsch (a generous dash)
  • sprig of mint
  • glitter sugar, chocolate flakes or other topping

METHOD:

  1. First, put half the raspberries into a saucepan with 2/3rds of the sugar (50 grs), bring gently to the boil and continue to simmer until a pulp. Push through a sieve and allow to cool.
  2. Whip cream until thick and add the remaining castor sugar gradually. Reserve a few of the remaining raspberries to decorate. Mash the rest and mix with the whipped cream very thoroughly, then add the rose-water or Kirsch.
  3. Then add the cooked raspberry pulp, stirring just enough to give a marbled effect.
  4. Pour into a glass bowl (or bowls) and chill for at least three hours in the fridge.
  5. Add the mint sprig and decorate with the raspberries and glimmer sugar or chocolate flakes.

4. OUEFS A LA NEIGE/SNOW EGGS/FLOATING ISLANDS

Whichever name you decide to use, I absolutely adore this dessert. It combines soft, marshmallowy meringue with creamy crème anglaise and caramel. It looks so pretty and tastes divine. Crystalised rose petals can also be added for even more prettiness.

 

Ingredients

For the crème anglaise
For the poaching liquor
For the meringue
For the caramel

Preparation method

  1. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes.
  2. Whisk together the egg yolks and sugar in a mixing bowl.
  3. Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy.
  4. Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
  5. Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate.
  6. For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar.
  7. For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.
  8. Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain.
  9. For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn.
  10. Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise.

5. CHOCOLATE FONDUE

I absolutely love love LOVE chocolate fondue and in my opinion it was just made for St. Valentine’s Day. It’s delicious, chocolatey and designed to be shared – could anything be more romantic? It’s also so easy to make and you can choose the dippers you like most.

Ingredients

  • 1 cup  whipping cream
  • 3  (4-ounce) semisweet chocolate bars, chopped
  • 2 tablespoons  coffee liqueur or other flavoured liqueur
  •  Assorted cookies, pretzel sticks, fruit, marshmallows

Preparation

  1. Microwave whipping cream and chocolate in a microwave-safe glass bowl at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Stir in liqueur.
  2. Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows.

Happy St. Valentine’s Day!

 

Advertisements

Posted on February 12, 2014, in In The Kitchen, Let's Party! and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 4 Comments.

  1. I really love the idea of that marbled rose cream! I’ve got an event coming up soon that would be perfect for it!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Godly Chic Diaries

Smiling • Writing • Dreaming

Tea Leaves and Tweed

Tea, beauty, life, and whatnot

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

Clean, Cheat, Repeat

Eating clean or having a cheat?

Coconut craze

I'm obsessed with coconuts!

taste of colours

everything has got taste

Foood Post

My journal of foood musings and eating memoirs

Life of Bonnie

All the little things that make up my life!

Linda Creation

Food, in the end, in our own tradition, is something holy. It's about sharing, honesty & identity.

Recipes, Recipes, Recipes

My blog about recipes and cooking, topped off with a cup of coffee or tea!

Thistles and Kiwis

A blog about a Scottish woman, who lived in Denmark, and moved to New Zealand

Natalie Breuer

Natalie. Writer. Photographer. Etc.

Suitcases and Lattès

Cape Town based Travel, Lifestyle and Wellness Blog

Chocolate'n'Waffles

Tea, waffles, and lots of books

%d bloggers like this: