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Valentine dessert

The chefs of HANOS Den Haag-Delft created a delicious dessert especially for Valentine's Day.

Ingredients

1units.itemsSilicone mold heart
300gdouble dutch tonic
30gGlucose
70gRose water
100gyuzu lemonade
25gvegetal sosa

250gBlood orange
250gWater
5gAgar agar

1units.itemsSilicone mold Stone
red velvet spray
ruby ice cream

panna cotta elements
white velvet spray

1units.itemssilicone mold canelle
sorbet ice prosecco/white peach
Gold powder

1units.itemscanelle mini elements
yuzu pearl mini elements
Dobla pearl gold
Dobla golden crumble
Pitaya
Raspberry
Paztizz tops
Edible roses

Preparation

  1. Mix all ingredients except the vegetal, and slowly bring to a boil. Remove the pan from the heat and gently mix in the vegetal with a whisk.
  2. Let the liquid cool and pour it into the mold. Place the mold gently in the refrigerator or blast freezer. When the heart is fully set, unmold it.
  3. If there are still some air bubbles, remove them with a blowtorch.
  4. Rinsing and drying the heart briefly will give extra clarity.
  5. Store in the refrigerator until plating.

  1. Mix all ingredients and slowly bring to a boil.
  2. Mix the agar agar well with a whisk but avoid air bubbles.
  3. Pour this onto a tray and let it set in the refrigerator.
  4. Blend the mixture in a food processor or thermoblender, then pour into a squeeze bottle or piping bag.
  5. Store in the refrigerator until plating.

  1. Take the ice cream out of the freezer for a moment until it is spreadable to fill the molds.
  2. Level off well and place in the blast freezer to -40°C or overnight in the freezer.
  3. Remove the ice cream from the mold and spray it with the red velvet spray, then place back in the freezer until plating.

  1. Take the ice cream out of the freezer for a moment until it is spreadable to fill the molds.
  2. Level off well and place in the blast freezer to -40°C or overnight in the freezer.
  3. Place some gold powder in a bowl.
  4. Remove the ice cream from the mold and place it in the bowl with gold powder.
  5. Gently shake the ice cream through the powder before it starts to melt.
  6. Then place back in the freezer until plating.

  1. Remove the ring from the packaging and spray it well with the velvet spray, then store in the freezer until plating.

  1. Cut slices of pitaya and cut out with a smaller round cutter.
  2. Place the edible roses in the freezer or blast freezer to -40°C.
  3. Prepare all the above ingredients for plating.
  4. Place the ring on the plate.
  5. Place the stone with ruby ice cream in the center of the ring.
  6. Place the heart on the stone.
  7. Now arrange the left side of the ring with all the remaining ingredients.
  8. Canelle with ice cream, of course, as the last step.
  9. Finishing touch... crumble the frozen roses over the dessert at the table.