SWEET TREATS TO MAKE FOR YOUR SWEETHEART THIS VALENTINE’S DAY

Treat your sweetest with these delicious desserts from The Dessert Game by Reynold Poernomo.

CHOCOLATE LAVA S’MORES
SERVES 4
My s’mores version has a touch of oomph without being overly sickening. You’ll need to start this recipe about 4 to 5 hours in advance.

GANACHE CENTRES
INGREDIENTS

150ml thickened (whipping) cream
150g 55% dark chocolate
15g unsalted butter

METHOD

Pour the cream into a small saucepan and bring it to a simmer.
Put the chocolate in a heatproof jug. Pour in the hot cream and, using an immersion blender, blend in the chocolate.
Add the butter and blend until glossy and smooth.
Pour the ganache into four 5cm (2-inch) diameter silicone mini muffin moulds.
Place in the freezer for 4 to 5 hours or until frozen solid.

COOK’S NOTE:
If you don’t have an immersion blender, use a whisk or regular blender.

LAVA CAKES
INGREDIENTS

150g unsalted butter, plus extra for greasing
150g 60% dark chocolate
65g dark palm sugar (Jaggery)
3 eggs
3 egg yolks
40g plain (all-purpose) flour
Pinch of salt

METHOD

Combine the butter, chocolate and palm sugar in a heatproof bowl over a saucepan of simmering water and stir occasionally until melted and combined.
Whisk in the eggs and egg yolks. Add the flour and salt and whisk until the batter is thick and smooth.
Transfer to a bowl and refrigerate for at least 30 minutes.
Preheat the oven to 170°C (340°F). Grease four 7cm cake rings with butter and tightly line the bottoms with foil to create a base, then grease the foil bases.
Place the cake rings on a baking tray. Alternatively, grease four 8.5cm ramekins with butter.
Transfer the chilled batter to a piping bag and half-fill the greased moulds, then place a frozen ganache round in the centre of the batter. Make sure the ganache is sitting directly in the middle of the batter. Pipe more batter over the ganache until the moulds are three-quarters full.
Bake the lava cakes for 18 to 20 minutes. Meanwhile, prepare the Italian meringue.
Allow the cooked cakes to cool for a few minutes, then run a small knife around the edge of each one to loosen them and turn them out.

Related article: Easy 2-ingredient chocolate cake

ITALIAN MERINGUE
INGREDIENTS
180g white (granulated) sugar
50ml water
90g egg whites

METHOD

We’ve got leftover egg whites, so we may as well turn them into meringue…
Combine the sugar and water in a small saucepan over low heat. Once the syrup reaches 100°C on a sugar thermometer, place the egg whites in a mixer fitted with the whisk attachment and turn the speed to medium-low.
As soon as the syrup reaches 118°C, remove the pan from the heat, turn the mixer to medium speed and slowly pour the syrup onto the egg whites in a thin stream down the side of the bowl. Turn the mixer to full speed and whisk until the bowl has completely cooled down.

ASSEMBLY

Freeze-dried mandarin segments
Grated citrus zest, to garnish (optional)
Edible flowers, to garnish (optional)
Ice cream of your choice, to serve

NOTES:
You can replace the freeze-dried mandarin segments with fresh orange segments. Use any leftover ganache to make amazing hot chocolate or heat it and pour it over the ice cream alongside the lava cakes.

METHOD

Stand each lava cake on a serving plate.
Place a spoonful of the meringue on the side of each cake. Work it upwards, making little peaks with the back of the spoon.
Use a blowtorch to brown the meringue.
Lightly brown the freeze-dried mandarin segments with the blowtorch.
Garnish each lava cake with the mandarin segments, some citrus zest and edible flowers, if using. Top it all off with a dollop of ice cream and cut into that bad boy to see it ooze.

INDIVIDUAL PAVLOVAS
The pavlova itself is the perfect vessel for so many different flavours and toppings throughout all of the seasons.

INGREDIENTS

150g egg whites (see Notes)
300g caster (superfine) sugar
10g cornflour (cornstarch)

NOTES: You’ll need about 4 egg whites for this recipe, depending on the size of the eggs.

METHOD

Preheat the oven to 100°C (200°F).
Line a baking tray with baking paper.
Combine the egg whites and sugar in a mixer fitted with the whisk attachment. Whisk until medium peaks form.
Sift the cornflour onto the mixture and whisk at full speed until stiff peaks form.
Transfer the meringue to a piping bag fitted with a 3cm round nozzle.
Carefully pipe four large dollops of meringue onto the tray, about 7.5 cm wide and 5cm high. (Alternatively, spoon the meringue onto the tray and shape it to the desired size).
Bake the pavlovas for 50 minutes or until slightly beige in colour.
Remove the tray from the oven and allow the pavlovas to cool completely.
Once cooled, gently poke a hole in the top of each one – the pavlovas should be hollow with a marshmallowy base.

BOOZY BERRY PAVLOVAS
SERVES 4
These little touches are a beautiful upgrade of the classic.

MACERATED BERRIES
INGREDIENTS

5 large mint leaves
100g blueberries
100g strawberries, quartered
50ml bourbon or whisky
70g soft brown sugar
Grated zest and juice of ½ lime

METHOD

Roll the mint leaves and chi fonade – that’s a fancy way of saying finely chop the mint leaves. You want to chop them, not bruise them, so make sure your knife is really sharp.
Combine the berries, bourbon or whisky, brown sugar, lime zest, lime juice and mint in a bowl and lightly toss together.
Refrigerate the mixture for 30 for 45 minutes to allow the berries to release their juices.

ELDERFLOWER CHANTILLY
INGREDIENTS
300ml thickened (whipping) cream
45g caster (superfine) sugar
30ml elderflower syrup

METHOD

Combine the cream, sugar and elderflower syrup in a mixer fitted with the whisk attachment. Whisk until stiff peaks form.
Transfer the elderflower chantilly to a piping bag (or store it in an airtight container in the fridge if you’re not using it straight away).

COOK’S NOTE
Use a whisk if you do not have a mixer.

ASSEMBLY

4 individual pavlovas
1 lime

METHOD

Fill the pavlovas with the elderflower chantilly and then spoon the macerated berries on top, letting them overflow, with the juices dripping down the sides.
Use a microplane to grate lime zest over the pavlovas. Serve immediately.

Related article: 3 Valentine’s Day treats

CRÈME CARAMEL
I’ve added Baileys to this beautiful dessert because it actually helps to remove any eggy flavour, but you could also use a touch of rum. These are best enjoyed either chilled or warm.

CARAMEL
INGREDIENTS

200g caster (superfine) sugar

METHOD

Put the sugar in a small, dry saucepan over medium heat.
Cook the sugar, stirring occasionally as it melts and gently caramelises. Continue cooking until the caramel is a deep amber colour – it should be 160-166°C on a sugar thermometer and at a smoking point without burning.
Remove the pan from the heat and carefully pour the caramel into six 180ml ramekins so that it reaches 1cm up the sides.
Set aside for the caramel to harden.

CUSTARD
INGREDIENTS

500ml full-cream milk
30ml Baileys Irish Cream liqueur
Seeds of 1 vanilla bean
Rind of 1 lemon, peeled into strips
4 eggs
2 egg yolks
180g caster (superfine) sugar

METHOD

Preheat the oven to 150°C.
Combine the milk, Baileys, vanilla seeds and lemon rind in a saucepan and bring to a simmer.
Meanwhile, whisk the eggs, egg yolks and sugar in a heatproof bowl until fluffy.
Slowly whisk in the hot milk mixture, being careful not to scald the eggs. (This is called ‘tempering’ the eggs).
Strain the custard mixture into a jug and scoop out any foamy bits floating on top. (You can use a blowtorch to lightly ‘kiss’ the surface of the custard to remove any rogue bubbles.) Set aside to cool to room temperature.
Pour the custard mixture on top of the caramel in the ramekins, leaving a 1cm gap at the top.
Place the ramekins on a wire rack set in a roasting tin and pour in enough water to come halfway up the sides of the ramekins. Cover the roasting tin with foil.
Bake the crème caramels for 25 to 35 minutes or until they are set but wobble when given a slight shake. (If they’re overcooked, the custard will be too firm and there will be a lot of air bubbles around the sides).
Remove the roasting tin from the oven and take the crème caramels out of the water bath. Set aside to cool a little, then either serve warm or place in the fridge to chill.
To serve, run a small knife around the edge of the custard to release it from the ramekin. Carefully flip it onto a serving plate and lift off the ramekin, allowing the caramel to spill over the side. Serve immediately.