Chef favourite for Valentine’s Day
LOOKING FOR SOME CULINARY INSPIRATION TO SHOW YOUR SPECIAL SOMEONE SOME LOVE THIS VALENTINE’S DAY? WHY NOT TRY GEMLIFE CHEF, MATT CONQUEST’S MOUTH-WATERING WHITE CHOCOLATE AND PEPPERMINT HEARTS RECIPE FOR A SWEET TREAT THAT’S SURE TO IMPRESS.
Matt’s White Chocolate Peppermint Cream Hearts
I love a sweet something to finish the evening. As my wife doesn’t care for desserts, yours truly normally gets two. Easy to do, this tasty treat can be made in advance too. My go-to biscuit for this dessert is the Kingston – these make a good base. Once the mould (heartshaped is best for Valentine’s Day) has been lined, all you need to do is whip, combine, and set it in the fridge. This recipe goes well with a raspberry coulis or chocolate ganache, fresh berries and shaved chocolate. Happy Valentine’s to you all.
- 1/2 x 200g packet Kingston biscuits
- 30g butter, melted
- 1/4 cup thickened cream
- 1tsp clear mint essence, optional
- 45g block white chocolate, melted, cooled
- 125g fresh raspberries
- Chocolate to shave
- Icing sugar mixture, for dusting
Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined.
Divide mixture evenly between two 2cm-deep, 10cm (base) heart-shaped loose-based fluted flan tins. Using the back of a metal teaspoon, press mixture over base and sides of tins. Refrigerate for 30 minutes or until firm.
Whisk cream until soft peaks form. Add mint essence and chocolate using a large metal spoon, gently fold until well combined. Carefully remove biscuit cases from tins. Divide cream mixture between cases. Arrange raspberries on top. Serve.