To please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate… this icy dessert will melt hearts!
Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other's) and serve this dessert with whipping cream, chocolate and fruit.
Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
Whip the heavy cream with the sugar until fluffy. Don't over beat.
When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.
You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my Cafe Gourmand.
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette. The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.
Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
Peel the carrots and shred them.
Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
A traditional Russian bread kvass is a fermented and carbonated beverage in which the main components are Rye bread, yeast, sugar, water and raisins. In Russia kvass is used in some cold recipes such as okroshka.
Position a rack in the upper third of an oven and preheat the broiler. Arrange bread slices on a baking sheet. Broil the slices until dark brown, turning them over only once, about 3-4 minutes per side.
In a large bowl, mix together active dry yeast, sugar and water. Place bread and raisins in 3 Mason jars and fill the jars with water.
Cover the jars with lid or plastic wrap and let it stand on the countertop for 6-8 hours at room temperature, stir the mixture occasionally.
Carefully remove the toasted bread and raisins and discard them. Using a strainer pour the kvass into empty jars or plastic containers and place in the refrigerator overnight.
This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Rinse and drain berries, add sugar and puree until smooth.
Pass the puree through a fine sieve, to remove all tiny seeds.
You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
Add 4-5 Tbsp of cold water to gelatin, and set it aside.
Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
Measure the length you need.
You can trim off one end of each ladyfinger.
Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
If you having trouble fitting the last ladyfinger in, you can cut it in half.
Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
Dust with cocoa powder.
Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂
Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.
Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.