This decadent and delicate dessert chocolate is the ultimate romantic gesture. One bite and true love is guaranteed! From Ashford Castle's amazingly talented pastry chef, Paula Stakelum.

“These hearts can be made in a mould, However, if you don’t have one, you can make this dessert in a glass.” – Paula Stakelum

Yield: Makes 12

Ingredients

For the White Chocolate Bavarois:

  • 345g milk
  • 90g egg yolk
  • 85g caster sugar
  • 300g Valrhona Opalys White Chocolate
  • 300g cream, semi-whipped
  • 5 leaf silver gelatine

For Rhubarb Jelly:

  • 450g Rhubarb Juice (16 stems rhubarb)
  • 100g caster sugar
  • 4 leaf gelatine

For the Almond Sponge:

  • 220g egg whites
  • 55g caster sugar
  • 185g whole eggs
  • 150g ground almonds
  • 150g icing sugar
  • 30g butter, Melted
  • 30g soft flour
  • 50g flaked almonds

For the Pink Glaze:

  • 9 x leaves silver gelatine
  • 125g water
  • 225g glucose
  • 225g caster sugar
  • 225g Valrhona Opalys White Chocolate
  • 160g sweetened condensed milk
  • 90g cold Nappage
  • 2g Pink liquid cocoa colour

 

Method

For the White Chocolate Bavarois:

  1. Soak the gelatine in cold water.
  2. Place the milk into a saucepan and heat gently.
  3. Mix the egg yolk and the sugar together.
  4. Pour the simmering milk over the egg mixture and combine.
  5. Place all back into a saucepan and cook until it thickens slightly.
  6. Squeeze the excess water from the gelatine, add to the custard mix.
  7. Pour over the white chocolate and blend until smooth.
  8. Allow to cool to 30°C/85°F and fold in the semi-whipped cream.
  9. Place into a piping bag for use.

For Rhubarb Jelly:

  1. Juice the rhubarb, in an electric juicer.
  2. Soak the gelatine in cold water.
  3. Place the rhubarb juice and caster sugar into a saucepan and bring to the boil.
  4. Squeeze the excess water from the gelatine and add to the rhubarb mixture.
  5. Pass through a fine sieve.
  6. Pour into a silicone mould or a tray lined with parchment paper.
  7. Freeze to set.

For the Almond Sponge:

  1. Place the whole eggs, ground almonds, icing sugar, butter and flour into a bowl and whisk to combine.
  2. Place the egg whites into an electric mixer and whisk until foamy, gradually add the caster sugar and whisk until combined.
  3. Fold in the egg white mixture to the almond mixture.
  4. Spread onto a baking tray lined with baking parchment, Sprinkle flaked almonds on top.
  5. Bake at 170°C/340°F for 12 minutes or until golden brown colour. Set aside for use.

For the Pink Glaze:

  1. Soak the gelatine in cold water.
  2. In a pot bring the water, glucose, caster sugar and water to the boil, cook to 103°C.
  3. Squeeze the excess water from the gelatine.
  4. Place the condensed milk, white chocolate, cold Nappage, cocoa colour
  5. and gelatine into a bowl.
  6. Pour over the boiling liquid and blend until smooth.
  7. Use at 30°C/85°F. Set aside for use.

To Assemble:

  1. Pipe the white chocolate bavarois into a heart mould, and fill halfway.
  2. Using a 5cm diameter cutter, cut a circle of the almond sponge.
  3. Place the sponge into the mould, add the jelly and fill with bavarois mix.
  4. Place into the freezer to freeze.
  5. Once frozen, remove from the mould, place onto a wire rack and pour over pink glaze.
  6. Alternatively, you can later the dessert in a glass, star with the bavarois and set, add the sponge, add the jelly and finish with the glaze.

Enjoy your Valentines Heart!