VALENTINE’S DAY DESSERTS

DARK CHOCOLATE POTS INGREDIENTS

150ml double cream
3 tbsp milk
75g dark chocolate, chopped, plus extra for decoration
25g light brown sugar
2 egg yolks

METHOD

1 Heat the cream and milk in a small saucepan until almost boiling. Add the chocolate and beat until smooth. Set to one side.

2 Beat together the sugar and egg yolks until pale and doubled in volume. Pour the chocolate mix over and gently fold through with a metal spoon. Pour into two small glasses or ramekins and place in the fridge for three hours or overnight.

4 To assemble, spread each cake with a third of the icing and top each with a third of the raspberries. Place the base on a platter and stack with the other cakes.

VANILLA PARFAITS INGREDIENTS

200g plain flour
4 egg yolks

75g golden caster sugar

300ml double cream

1 tsp vanilla paste

For the mulled fruits:

200g mixed forest fruits, defrosted

100ml red wine

2 tbsp port

pared zest 1 orange

½ cinnamon stick

50g sugar

METHOD

1 Whisk the yolks and sugar together for 10 minutes until foaming and creamy. Whip cream and vanilla until lightly peaking. Fold in egg yolks, spoon into 4 x 200ml dariole moulds and freeze for 4 hours or until needed.

2 To make the mulled fruits, pour the juices from the fruits into a small pan and add the remaining ingredients. Bring to the boil and simmer for 5 minutes until thickened and syrupy. Stir in the fruit and warm for 2 minutes. Discard the cinnamon stick and pared rind before serving.