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5 Desserts to Thrill this Valentine’s Day

By Sean Melrose.  

They say the way to your partner’s heart is through their
stomach, though as February 14 rolls around, the phrase could be rewritten to mean
preparing an edible gift will save you from a severe catastrophe. Not to worry,
AGFG are here with some desserts to thrill. If all else fails, just remember
the more chocolate the better.

Cremeux with Chocolate Mousse and Almond Tuille
by Gavin Hughes

Shaped like a heart and loaded with indulgence in all its
forms, this dessert from Byron at Byron could not be more obvious with the
statement it’s making. The delicate textured layers, partnered with that
inviting looking tuille make for a spectacular sight at the table and the
fruity, chocolate flavour combination is a proven winner.

Down Vanilla Custard Tart
by Grant Parry

A real eye-catcher, this dessert from Videre sticks out due
to its heart shaped red raspberry halves, shiny red sorbet and of course the
little heart shaped shortbread wrapped in silverleaf. Definitely designed to
turn someone’s world upside down.

Fogliame by AGFG Chef Shawn Sheather

A useful tool for blowing minds, playing on the moment you
realise that it’s not in fact a bowl of collected autumn leaves, but a forest
floor of chocolatey goodness hiding a shy finger lime and apple cider panna
cotta. Also, there’s hibiscus flowers and who doesn’t like getting flowers on
Valentine’s Day?

and Davidson Plum Splice
by Tom Tilbury

This is one is brought to you by Gather Food and Wine and it’s
certainly for the ambitious and definitely ideal for someone who suffers from
the common ailment we like to call a sweet tooth. A nice touch is the use of
quandongs and granita, adding that voluptuous red colour fitting for a
Valentine’s dessert temptation. The tart flavour of the quandongs combat the
sweetness of the meringue.

Chocolate Panna Cotta
by Andre Mahe

White chocolate is one of the greatest sweets on the planet,
probably only behind regular chocolate, but hey, sometimes you need some
variation. This one from The Trustee, complete with almond tuilles and white
peach sorbet, is simply decadence on a plate. 


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