There are desserts and then there are DESSERTS, the kind that makes you sink back in your chair with relish. There are those that are so good, it borders on the ridiculous- you won't even notice if a bus is hurtling down towards you (not that you would be eating dessert in the middle of the street anyway). Desserts that bring forth words like, "if I die now at least I've had it," or "I can die happy now" or one of my favourites from a mate of mine, "kill me now, this is so sedap". Well you get the gist, here are some seriously superb desserts to enjoy with your sweetheart on Valentine's day that would make even the grim reaper knock at your door and beg for a bite.
Death by Chocolate Pudding
This dessert is killer and dead simple to make. This recipe uses less milk so that the chocolate is dark and handsome like those mysterious cads in racy novels of old.
Ingredients:
200g dark chocolate
300 ml thickened cream
1/4 cup sugar
1/2 cup milk
1 egg yolk
A packet of raspberries
Method:
Break up chocolate and melt it with cream and sugar on a slow fire.
Warm up milk.
Once chocolate is melted stir in warm milk.
Switch off fire and quickly whisk in egg yolk, do this quickly if not you will get scrambled eggs.
Pour in glasses and leave in the fridge for 6 hours or overnight.
Scatter raspberries on top before serving.
Scatter some icing sugar on top if you like, be sure to lick the spoon
Food Pairings: Chocolate seems to go really well with red meat but take a light hand. If you have a steak and this dessert, there might not be much activity for the rest of the night. Instead prepare a tasty steak sandwich or spaghetti and meatballs in a devilish red sauce for mains.
Pre-spoon-savouring Song: I will follow you into the dark: Deathcab for Cutie
After Dinner Flick: Dracula it's about love that never dies. There are lots of sexy people, a lot of blood-drinking and you can cuddle up during the scary bits between chocolaty bites.
I've Died and Gone to Crème Brulée Heaven
Angelic in the centre with burnished copper on top. That little sugary crust on the surface that you rap to gain access to the creamy centre is a tease for a night of great loving.
Ingredients:
1 cup heavy cream
3 egg yolks
2 tablespoons sugar
1/3 cup sugar for caramelizing
1/2 teaspoon vanilla extract
Method:
Preheat oven to 150°c. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 2 tablespoons sugar. Cook until small bubbles appear around edges of pan about 5 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks while whisking. Divide among ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake about 25 minutes. Chill 2–3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. If you have a crème brulée torch then lightly torch the surface to melt the sugar.
"So good even Mr. Reaper will take 5 for a taste"
You can also put this in your oven with the broiler setting but keep an eye on it and take it out just as the sugar begins to bubble as it continues to cook.
Food Pairings: The cream is a little heavy so a nice roast chicken with crispy skin on the outside and side of mash is just the ticket to whet your appetite for this custardy delight.
Pre-spoon-rapping Song: Knockin' on Heaven's Door: The original Bob Dylan version of course.
After Dinner Flick: Departures A loving look at death and comforting the living. Sure it's a little mawkish in places but the subject matter is done so tenderly you won't mind. Plus there are some great food scenes which is no surprise since it's co-written by Kundo Koyama who wrote for the original Iron Chef.
Till Dulce de Leche Do Us Part
"Death is not the end." Words often heard in movies but what would you want to grasp in your fingers as you gasp your last breath? Make it a sweet ending with this caramel, milky sauce that you can drizzle over everything.
Ingredients:
4 Cups Milk
1 ½ Cup Sugar
1 Tbs Vanilla
1 Tsp Baking Soda
Method:
Bring milk, sugar, and vanilla to a simmer. Add in baking soda. And leave mixture to boil down for 2 ½ - 3hours.
Stir occasionally but for the most part you can just leave this alone till it becomes brown and sticky.
Drizzle on ice cream, add a dollop to your coffee, use it in any way that pleases you. Keep the rest in a jar.
We say ice cream with dulce de leche drizzled on top and some chocolate sprinkles.
Food Pairings: Go a little Mediteranean for mains, I suggest grilled seafood with lots of lemon and a nice helping of Greek salad
Pre-spoon-licking Song: There's a Light that Never Goes Out: The Smiths
After Dinner Flick: The Fountain About the awe of love that transcends everything, even the end of time. Gorgeously heart-wrenching and beautiful to watch as you lick the treacle-like sauce from off your dear heart's ice cream spoon.
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by Honey Ahmad February 12, 2010 2:55AM
sounds delicious. What i think could work well to give the creme brule a exotic twist is if it were topped off with mangosteen. I think the sweetness of the fruit would blend well with the creme Brule, and also if the raspberries were left there too to keep the color and presentation. Last night i had a very unique creme brule, It came in a hollowed out apple. the creme was put inside and then burnished, then the top of apply was put back on, for the apple stem a piece of a cinnamon stick was used. and around the base of the apple, crumpbled cookies were places to give it an apple pie creme brule feel, on the side were ginger cookies. I shall be trying this again tonight, how could i post pics to share with fried chillies?
by suryasta February 11, 2010 12:47PM
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