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…
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!)
- 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
- 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.
- 425ml red wine
- 1 vanilla pod, split lengthways
- 100g demerara sugar
- 500g cherries
- 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.
- 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.
- 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
- 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.
- 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.
- Then add the cooked raspberry pulp, stirring just enough to give a marbled effect.
- Pour into a glass bowl (or bowls) and chill for at least three hours in the fridge.
- 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.
- For the crème anglaise
- For the poaching liquor
- For the meringue
- For the caramel
- For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes.
- Whisk together the egg yolks and sugar in a mixing bowl.
- 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.
- 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.
- Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate.
- For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows.
Happy St. Valentine’s Day!