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Recipes: Make this #stayhome Valentine’s sweet




Okay, so we’re not dining in a fancy restaurant this year. But Valentine’s Day can still be delicious. Here are three easy-yet-impressive sweet treats to add to your menu

Chocolate Fondue

Chocolate fondue - Love Fresh Berries (44295957)
Chocolate fondue - Love Fresh Berries (44295957)

Serves: 2

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients:

2 strips of orange rind pared from a whole orange with a vegetable peeler

Large pinch ground cinnamon

3 tablespoons caster sugar

120ml (4fl oz) or 8 tablespoons water

150g (5oz) dark chocolate, broken into pieces

2 tablespoons double cream, plus 1 tablespoon to decorate

350g (12oz) mixed strawberries, raspberries and blueberries

Method:

Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved. Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.

Discard the orange rind and reheat the syrup. Take off the heat, add the chocolate and leave until melted. Stir until smooth and mix in 2 tablespoons of cream until glossy. Reheat gently if needed.

Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner.You can even use the saucepan you have been cooking with. Decorate with an extra drizzle of cream and swirl with a skewer.Start dipping!

Tip:

For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.

Goat’s Cheese & Raspberry Truffles

Goats cheese and raspberry truffles - Love Fresh Berries (44295958)
Goats cheese and raspberry truffles - Love Fresh Berries (44295958)

Makes: 16

Preparation time: 15 minutes

Chilling time: 1 hour

Ingredients:

150g/5oz rindless French soft goat’s cheese

1 teaspoon runny honey

½ teaspoon vanilla extract

Pinch salt

75g/3oz raspberries

25g/1oz pistachio nuts, finely chopped

1 tablespoon raw cacao powder

Method:

Add the goat’s cheese, honey, vanilla and salt to a bowl and fork together until just mixed.Add the raspberries break up with the fork and lightly mix into the goat's cheese mix.

Scoop heaped teaspoons of the mixture onto a small baking sheet to make about 16 rough shaped mounds.

Spoon the chopped pistachio nuts on to a saucer and the cocoa on to a second saucer. Roll half the truffles into the pistachio nuts, one at a time until evenly coated then add to petites four cases.

Roll the remaining truffles in the cacao, add to the petites four cases then chill for at least 1 hour until firm. Pack into an airtight box, store in the fridge and eat within 2 days.

Tip:

Serve these tasty snacks with coffee or as a healthy snack.

Mini Blueberry Cheesecakes

Mini blueberry cheesecakes - Love Fresh Berries (44295959)
Mini blueberry cheesecakes - Love Fresh Berries (44295959)

Makes: 8

Preparation time: 25 minutes

Cooking time: 4-5 minutes

Chilling time: 5 hours or overnight

Ingredients:

Biscuit base

75g (3oz) digestive biscuits

25g (1oz) butter

2 teaspoons golden syrup

Cheesecake

300g (11oz) full fat cream cheese

65g (21/2oz) caster sugar

1 lemon, grated rind and juice

200ml (7fl oz) double cream

Topping

1 teaspoon cornflour

Juice of ½ lemon

2 tablespoons water

40g (11/2oz) caster sugar

200g (7oz) Chilean blueberries

Method:

Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould. Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.

Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.

Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.

To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour. Leave to cool, cover and chill until ready to serve.

To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Transfer to serving plates and spoon the blueberries on top.

Tip:

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

Recipes courtesy of Love Fresh Berries - for more visit lovefreshberries.co.uk



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