Three Romantic Desserts For All Lovers

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Three Romantic Desserts For All Lovers
Three Romantic Desserts For All Lovers

Video: Three Romantic Desserts For All Lovers

Video: Three Romantic Desserts For All Lovers
Video: Anniversary special Desserts | 3 Easy Romantic Dessert ideas | 5 min Party desserts 2023, June

If the February weather makes you celebrate the holiday at home, the romantic menu becomes its main frame. Three Moscow chefs have taken care of making the evening truly sweet for your couple. Believe me, it is not at all difficult to compose a real love set of exquisite desserts "like a restaurant" (of course, if you make a reasonable dose of effort).

Chocolate flan

from the pastry chef of the restaurant "Tkemali" Sergey Spirin


You need

135 g dark chocolate (70% cocoa)

135 g milk chocolate

120 g butter

60 g flour

60 g sugar

7 eggs


Melt the butter, black and milk chocolate in a water bath. Beat the sugar and eggs until fluffy, then pour them into the chocolate mass in a thin stream. Add flour and beat well. Bake flans in silicone molds or on an aluminum baking sheet in a preheated oven for 12-13 minutes at 180 degrees. Serve hot with a scoop of ice cream and strawberry or raspberry jam (decorate the plate as desired).

Ptifours with raspberry confit and butter cream

by Ravil Tazutdinov, chef of the Shefmarket food delivery service


You need

80 g white chocolate

15 g cocoa

5 g corn starch

100 g raspberry puree

2 chicken eggs

5 g baking powder

120 g white sugar

10 g sheet gelatin

60 g icing sugar

250 g mascarpone cheese

120 g condensed milk

1 tangerine

100 g butter, 100 g wheat flour

1 pack of food gel coloring

50 g waffle crumbs


Soak the gelatin in cold water for 10 minutes. Dissolve the starch in a tablespoon of water. Put raspberry puree in a saucepan, add 20 g of sugar, stir and bring to a boil, add starch and keep on low heat for half a minute. Squeeze out the gelatin, add to the puree, mix well and refrigerate for 25 minutes.

Sieve flour, cocoa, and baking powder through a sieve. Break the eggs into a bowl, add 100 g of sugar and beat with a mixer until fluffy. Combine with flour, cocoa and baking powder, mix well. Pour the dough into a parchment-lined baking dish and bake in the preheated oven for about 10 minutes. After baking, cover the biscuit with cling film or a towel and leave to cool.

Peel the tangerine and take it into wedges. To prepare the cream, combine cold mascarpone and icing sugar, beat with a mixer at high speed.

Melt 40 g of chocolate and 50 g of butter in a steam bath. Remove from heat, mix chocolate with waffle chips. Also, prepare the icing on the steam bath: put the remaining chocolate and butter, condensed milk in a bowl and melt. Divide the glaze in half and add the color to one part.

Cut the sponge cake in half lengthwise, apply a waffle layer on one half of the crust, spread the cream evenly and put the raspberry puree on top. Cover the cake with the second crust and refrigerate for 20 minutes. Cut the biscuit into 4 x 4 cm cakes and cover each cake with icing. Garnish with tangerine wedges, waffle crumbs, powdered sugar and cocoa.

Raspberry souffle One Love

from the pastry chef of the karaoke venue "Quadrille" Sergey Spirin


You need

For soufflé

500 g raspberry puree

15 g gelatin

70 g sugar

300 g cream (33% fat)

100 g protein

For a biscuit

120 g sugar

120 g flour

6 g baking powder

4 eggs

120 g protein (measure with a measuring cup)

For glaze

150 g white chocolate

75 g glucose

15 g gelatin

100 g condensed milk

20 g food coloring (red)


For a soufflé, soak the gelatin and then dissolve in a water bath. Whisk the whites with sugar, mix with raspberry puree, cream and gelatin. Pour the whole mass well in a blender and refrigerate in the refrigerator.

While the soufflé hardens, prepare a biscuit: mix all the ingredients and place in a heart-shaped mold. Bake in the oven for about 30 minutes at 160 degrees. Remove the biscuit from the oven, cover with cling film and let cool. Put the raspberry soufflé on the biscuit and place the cake in the freezer for 2-3 hours until it solidifies.

Prepare the icing using the water bath method (referring to the previous recipe) and cover the whole biscuit heart with icing. Cool until the glaze hardens. Decorate dessert with fresh raspberries and decorate with words and wishes from melted white chocolate.

Photo: archives of press services

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