Romantic Desserts/Drinks

[Rasputin]

The Art of Romance Cooking to share some of his most romantic recipes. Here are several.

STRAWBERRIES IN CHOCOLATE SHELLS WITH RASPBERRY SAUCE

1/2 pint fresh strawberries

2 chocolate shells
1/2 cup raspberry sauce
1 cup romance whipped cream

Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate -- put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf.

Raspberry Sauce

1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar

Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)

Makes about 1-1/2 cups
***

POACHED PEACHES IN CHAMPAGNE

Fresh peaches poached in champagne need to be tasted to be really appreciated.

2 large ripe peaches, preferably white
2 cups dry champagne
1/2 cup maple syrup
1/2 small vanilla bean
3 large strawberries
2 tablespoons powdered sugar
1/4 medium lemon, squeezed for juice
1 cup Romance Whipped Cream, see recipe
2 large mint leaves for garnish

Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes.

Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice.

Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.

Yield: 2 servings
***

FLAMING COFFEE WITH TIA MARIA
The fun of cooking is putting on a show and being watched. A stage is your dining room and your audience is your guest. Practice makes perfect so please practice before putting a show on in front of someone.

1/4 medium lemon
1 cup granulated sugar in bowl
1 1/2 ounces cognac
1 1/2 ounces Tia Maria
3 cups of hot coffee
1 cup Romance Whipped Cream

Equipment Needed
1 small fire extinguisher
1 portable gourmet stove and fuel
3 long handled matches
2 heat resistant glasses with stem
1 serving spoon
1 jigger
2 napkins
2 dessert plates with underliner

Light the burner and adjust the control to moderate heat. Rub the rim of a glass with lemon. Dip the rim in the bowl of granulated sugar to coat. Pour 11/2 ounces cognac from a jigger into the glass hold the glass by the stem over the burner. Turning continuously to prevent breaking, until the cognac ignites. Remove the glass from the burner and swirl until the sugar on the rim caramelizes. Pour in 3/4 ounces of Tia Maria. Add hot coffee to within inch of the top of glass. Add 1/2 teaspoon of sugar to coffee. Next, spoon romance whipped cream over top of coffee. For presenting, wrap the glass in a clean white napkin, place on a dessert plate with underliner and serve.
Yield: 2 servings

[Rasputin]

VANILLA ICE CREAM CREPES WITH STRAWBERRY SAUCE
Crepes are tissue-thin pancakes that can be used to make any number of delicious desserts. In this recipe, you will fill crepes with ice cream and smother with Strawberry Sauce and whipped cream.

I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream

Crepe Shells
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil

Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.

Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.

Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately.

Yield: 4 servings
***

EXOTIC RUM-GRILLED FRUIT KABOBS
A fun and enjoyable way to get your guests involved in the making of the dessert.

I star fruit (carambola), cubed
1/4 papaya, peeled and cubed
1/4 pineapple, peeled and cubed
I cup dark rum
1/2 cup brown sugar
1 dozen wooden skewers, 5 to 10 inches in length

Combine star fruit, papaya, and pineapple cubes in a flat bowl. Add rum and cover with plastic wrap, chill for 1 to 2 hours.

In separate bowls, place fruit and brown sugar. Put on a table next to the grill with bamboo skewers. Have each guest spear pieces of fruit, roll them in brown sugar, and hold over grill until surface glazes and lightly browns.

Cool slightly before eating.

Yield: 2 servings
***

PECAN LOVE TARTS
This is a cookie that you will love. End the evening with a cup of coffee and cookies.

Preheat oven to 350F.
1/2 cup butter or margarine
2 tablespoons confectioners' sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecans, chopped fine

Mix butter, sugar, and vanilla and set aside. Sift together flour, baking powder, and salt. Gradually add flour mixture to creamed butter, then mix in nuts. Roll into 1-inch balls and drop onto greased cookie sheet. Lightly mash each ball slightly flat. Bake at 350F for 15 to 20 minutes. If desired, roll in powdered sugar when cooled.

Yield: 8 Tarts
***

WILD BERRY AND STAR FRUIT COMPOTE
Slow cooking is important for the fruit to retain its shape.

3 cups mixed blackberries, raspberries, strawberries, and blueberries
1/2 cup orange juice
1/2 cup confectioners sugar, sifted
1 tablespoon quick-cooking tapioca
I star fruit (carambola), sliced four times cross-wise to form stars
2 scoops vanilla ice cream
2 sprigs mint leaves


Rinse fruit. Place berries, orange juice, and sugar in a saucepan and bring to a simmer over moderate heat. Reduce heat and simmer for 5 minutes. Using a strainer, remove fruit from saucepan and place in a dish. Set to the side.

Stir tapioca into the liquid left in the saucepan and simmer for 4 to 5 minutes, stirring occasionally. Add berries and star fruit to saucepan and remove from heat. Let sit for 20 minutes.

On two large plates, place ice cream and pour fruit compote over top. Garnish with mint leaves and serve immediately.

Yield: 2 servings
***

ROMANCE WHIPPED CREAM
A great topping for many desserts. A favorite of mine is to always have a can of aerosol whipped cream on hand, it is easy and convenient to use.

1/2 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.

Yield: 1 1/4+ cups