Valentine main page

Fried oysters
Garlic mussels with chardonnay

Hot coconut-ginger shrimp
Oysters and caviar
Oysters Rockefeller
Scrambles eggs with caviar
Three-cheese fondue
Tomato-feta phyllo kisses

Be mine truffle cake
Bittersweet chocolate truffle cheese cake
Chocolate and raspberry fontaines
Chocolate bavaroise
Chocolate creme caramel
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mousse
Robert Linxe's chocolate truffles
Light chocolate bavaroise
Linzer hearts
Lovers pancakes
Molten chocolate cakes
Passionate parfaits
Quick chocolate mousse
Pear heart tarts
Valentine heart
Valentine meringues kisses

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Serves 8

2 1/4 cups chilled whipping cream
1 1/4 cups half and half
1 vanilla bean, split lengthwise
12 large egg yolks
1/2 cup sugar
2 ounces white chocolate (such as Lindt or Callebaut) finely chopped

3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups unsalted butter
1 cup sugar
1 large egg
2 tablespoons whipping cream
2 1/2 teaspoons vanilla

2 12-ounce baskets strawberries, hulled and sliced
1/2 cup sugar
2 tablespoons dark rum
1 cinnamon stick

For Parfait:
Butter a 15 by 10 by 3/4-inch baking sheet. Line sheet with waxed paper. Combine 1 1/4 cups cream and half and half in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over heat. Remove, cover and let steep for 15 minutes.
Beat yolks and sugar at high speed in large bowl until thick and fluffy. Reduce to low and; gradually beat in hot cream mixture into yolk mixture. Return yolk mixture to same saucepan. Stir over medium heat until custard thickens. Strain custard into large bowl. Add white chocolate and stir until melted and smooth. Refrigerate custard until cooled to room temperature, whisking occasionally. Beat remaining 1 cup whipping cream until medium firm peaks form. Fold whipped cream into custard mixture in 2 additions. Spread parfait mixture evenly in prepared baking sheet. Freeze parfaits until firm, about 6 hours.
For Cookies:
Preheat oven to 350 degrees. Butter 2 heavy large cookie sheets. Sift flour, baking powder and salt into medium bowl. Beat butter in large bowl until smooth. Gradually add sugar and beat until light and fluffy. Add egg, cream and vanilla and beat until blended. Add dry ingredients and mix just until blended. Divide dough in half; form into disks. Wrap tightly in plastic and refrigerate for 15 minutes. Roll out one dough piece on lightly floured surface to 1/4-inch thickness. Using 4-inch heart shaped cutter, cut out 8 cookies. Bake cookies until golden brown on edges and firm in center, about 8 minutes. Cool cookies on rack.
For Sauce:
Combine strawberries, sugar, dark rum and cinnamon stick in heavy large skillet. Cook over high heat until sauce thickens and coats spoon, stirring often. Transfer sauce to bowl. Cover and refrigerate until cold. Arrange one cookie on each of 8 plates. Using 4-inch heart-shaped cookie cutter, cut out eight parfait hearts. Place one parfait heart atop each cookie.
Spoon 2 tablespoons sauce over each heart. Set second cookie on top at slight angle. Spoon additional sauce alongside.

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