Raspberry Sweet Heart

Whether you’re a romantic or not, this dessert is not only easy on the eye but delicious too. The combination of crunchy brand snap heart, sweet vanilla cream and the sourness of the fresh raspberries is bound to make your taste buds go wild.

The perfect companion
Why not treat yourself to a glass of bubbly without breaking the budget. We recommend Trulli Prosecco, Sparkling Pinot or Sparkling Pinot Blush.

Ingredients:

Brandy Snap Hearts -
4oz Butter
4oz Caster Sugar
4oz Golden Syrup
4oz Plain Flour, sieved
1 tsp Ground Ginger

Sweet Heart Filling -
2 punnets Fresh Raspberries
300ml Whipping or Double Cream
1 Vanilla Pod or 1 tsp Vanilla Extract
50g Caster Sugar
100g Dark Chocolate

Decoration –
250ml Raspberry Coulis

Utensils –
1 x 7.5cm Heart Shaped Cutter
1 x Piping Bag & Small Star Piping Tube 

Method:

Start by making the brandy snap hearts -

• 1. Melt the butter, syrup and caster sugar together in a small saucepan.
• 2. Add flour and ginger to the mixture and combine together well. Remove from the heat and leave to cool.
• 3. To make the hearts, place teaspoon size balls of paste on a baking tray lined with non stick baking parchment. Leave plenty of space between each as they will spread. You will need 3 hearts per serving.
• 4. Bake in a preheated oven - 180°C – for 6-8 minutes or until nice and golden brown.
• 5. Remove from the oven and allow to cool slightly. Then using the heart-shaped cutter, cut the brandy snap and set aside. These will keep well if placed in an air tight container until required.

To make the Sweet Heart Filling –

• 1. Place the cream in a bowl together with the sugar and vanilla.
• 2. Whip together until soft peaks form.
• 3. Put the cream into the piping bag.

To assemble –

• 1. Break up the chocolate and melt over boiling water or in the microwave. Make a small piping cone using baking parchment.
• 2. Place the melted chocolate into the piping cone and on a serving plate pipe a heart with the chocolate, approximately 3cm larger than the brand snap heart. Use the rest of the chocolate to pipe a message onto the plate if desired.
• 3. Flood the chocolate heart with raspberry coulis or puree. Be careful not to overfill, you don’t want to flow out of the chocolate heart.
• 4. Place the first brandy snap heart in the middle of the chocolate heart, on top of the raspberry coulis.
• 5. Pipe the vanilla cream in the centre of the heart.
• 6. Place the raspberries neatly around the edge of the heart (the cream will help hold them in place).
• 7. Place the next heart on top and repeat as the first layer.
• 8. Pipe a rosette of cream on the top layer and garnish with a sprig of mint and dust with icing sugar.

By:
Mike Ward, Head Chef
The Lodore Falls Hotel

Like what you see? Call to book a table...

017687 77285

Follow the recipe below, but if it all sounds too much like hard work then why not come to the Lodore Falls Hotel for lunch or dinner. Call 017687 77285 to book a table.