Here is a dessert that I created as a valentines day special at Stonefire. I haven’t had a chance to post it because well someone in the land of the rolling prairies to the east of us decided that they needed to have the family day long weekend coincide with valentines day. I have come to see valentines day from a very different perspective this year; my partner of 6 years and fiance left me yesterday. Forty nine point five percent of my being wants to end my life in strange and unusual ways, because I mean really if one is going to release the shackles of their worldly bonds why not do so with some creative flair. Perhaps a deadly game of mouse trap, in a way we are all mice in a game of mousse trap narrowly avoiding traps and hazards in search for our cheese. The other fifty point five percent wants her to be happy and healthy if I have to feel this way for her to be ok then so be it. No matter how hard I try I can’t shed the hope that some day she will work through things and we can be together again.
St. valentine as the long story made incredibly short goes was a Christian who was continuously being thrown in jail for his devote faith and love for god until eventually a roman emperor executed him. No matter what he had to endure he never lost his love in god. Now I am not the sort of man to take the proposal and commitment to share my life with another lightly and do not seem to know how to stop loving. When the sheer site of her warms my soul and her touch ignites it, how do I extinguish that.
Any who enough of my unconscionable bitching what I am trying to get at is that I sympathize with Saint Valentine.
egg whites 4
white wine 1tsp
White Chocolate Rose Mousse
egg yolks 3
cream (mix with chocolate) 1/2 cup
white chocolate 7oz
rose water 1tbs
Strawberry Rhubarb Coulis
frozen strawberries 1cup
frozen rhubarb 1cup
white wine 4tbs
This recipe is incredibly easy to start with we will make the meringue for the pavlova, pre heat your oven to 200 degrees Fahrenheit and make a double boiler with a sauce pot and your mixing bowl. Separate out the egg whites and mix in the sugar and white wine, heat the egg whites over the double boiler until they are warm to the touch. Whip them up on medium high speed and slowly add the cornstarch, continue to whip until stiff peeks have formed. Use a large soup spoon to portion out the meringue onto a parchment lined baking sheet, take the back of the spoon and make an indent in each one, this is where the mousse will sit. Bake for one hour or until they are dry and a light cream colour, turn the oven off and leave the door ajar until they have cooled to room temp.
Now for the mousse melt your white chocolate in a double boiler and heat up 1/2 cup of cream in a pot with the rose water, temper the egg yolks into the cream and poor over the melted chocolate. Mix until everything is combined and set aside. Keep an eye on your chocolate mixture if it begins to cool and set up you may want to periodically return it to the double boiler; keep in mind that you do not want the chocolate mixture to be hot as you do not want to cook the yolks or destabilize the whipped cream. Whip the whip cream to stiff peaks and fold into the chocolate mixture. Refrigerate the mousse for an hour or so before serving
For the strawberry rhubarb coulis place 1 cup of each fruit into a pot with 1/2 cup sugar, 4 tbs white wine, and 1/2 cup water. Cook the mixture on a light boil until the fruit has broken down and the mixture has thickened.
For serving place a generous spoonful of mousse on the pavlova fallowed by the coulis and finally zest some lemon on top for colour and aroma.