Valentine’s Day Dessert Recipe: Sweet Passion

Posted by on 2013 Jan 31st with 1 Comment

Just a little over 2 weeks away from the holiday of romance (or “holiday-I-use-as-an excuse-to-eat-chocolate-and-drink-wine”) day, I figured I’d taunt our awesome La Costa Resort readers with a peek at what BlueFire Grill diners can expect for dessert when they join us during the long Valentine’s Day/President’s Day Weekend.

This little bowl of magic has been named by our talented pastry chef, Jaimie Hileman as Sweet Passion (ah, what’s in a name?). It’s FIVE recipes in one – all the creations of Chef Jaimie, so you KNOW it’s made with love. If you’re up for a baking challenge, check out how to make it at home in the below instructions. If I were you, though, I’d just pick up the phone and make the reservation…FIVE recipes in One!!


Sweet Passion Dessert La Costa Resort

Sugar Cookies
Yield: 24 servings

2 sticks                       Butter
1/4 cup                       Powdered Sugar
1/2 cup                       Sugar
1                                     Egg
½ tsp                           Vanilla Extract
2-1/4 cups                 All Purpose Flour
½ tsp                           Cream of Tartar
½ tsp                           Baking Soda

Cream butter and sugars. Add egg and vanilla. Combine dry ingredients and add them slowly to butter mixture. Refrigerate for at least 2 hours. Roll out and cut to desired shapes. (Chef’s note: “I made the heart-shaped cookies, then covered them in chocolate and sprinkled on candied rose petal candies.”)

Italian Meringue
Yield: 8 servings

1-1/2 cups                 Egg Whites
3 cups                          Sugar
2 cups                          Water

Heat sugar with water to 118 degrees C. In stand up mixer, start whipping whites when sugar is at 110 degrees C, then pour sugar in slowly down the side of the mixing bowl when it reaches 118 degrees C. Whip on high until cool and firm. (Chef’s note: “I made this and piped it onto the side, then used a torch to lightly toast it, giving it a toasted marshmallow flavor.”)

Mandarin Mousse
Yield: 8 servings

1 cup                          Mandarin Juice
¼ cup                         Sugar
3 sheets                     Gelatin
1-1/2 cups                 Heavy Cream

Heat mandarin juice with sugar to simmer. Bloom gelatin, dissolve, then add to juice mixture. Whip cream to soft peaks, and fold into juice mixture in thirds. Refrigerate. (Chef’s note: “This is the small half-sphere shape behind the heart-shaped cookie. I made this, and portioned it into a silicon mold”)

Chocolate Truffle Custard
Yield: 8 servings

¼ cup                         Cocoa Powder
1 cup + 2 Tbsp          Granulated Sugar
¼ cup                         Cornstarch
1 ½ cups                    Whole Milk
1 ½ cups                    Heavy Cream
5 each                        Egg Yolks
4 oz                             58% Chocolate, chopped into small pieces
10 Tbsp                      Butter
1 tsp                            Vanilla Extract

In medium sauce pan, whisk cocoa powder, sugar and cornstarch together. Slowly add the milk, whisking to keep the mixture smooth. Add heavy cream and egg yolks. Slowly bring to a boil, whisking continuously so the cocoa does not burn. Once to a boil, remove from heat, add chocolate, butter and vanilla.

Portion into 8 dishes and chill completely.

Special notes: Use good quality cocoa powder – it will make all the difference. My favorite is Valrhona, but something dark and of good quality will work just fine. The chocolate I use is 58%. Anything from the 55% – 68% will work just fine. (Chef’s note: “I made this and portioned it out into a silicon mold, which ended up being the round disc that is on the bottom of the dessert.”)

Blackberry Cabernet Ice Cream
Yield: 8 servings

2 cups                        Sugar
¾  tsp             Salt
1-1/2 cups                 Egg Yolks
2 cups                        Whole Milk
3 cups                        Heavy Cream
1 cup                          Blackberry Puree (about 3 cups whole berries, pureed)
4 oz                             Cabernet
1 stick                         Cinnamon
¼ orange                   Zest only

Combine sugar, yolks and salt. Whisk until smooth. In medium sauce pan, heat milk, cream and blackberry puree to simmer. Temper in yolks and heat until slightly thick, custard stage. Remove from heat and add cabernet, cinnamon and zest. Chill completely. Strain zest and cinnamon out and discard.

Prepare/freeze ice cream as directed for your home ice cream machine. (Chef’s note: “No secrets, aside from a pro scooping ice cream.”)

If you got all the way down here, congrats! I’m impressed! Now that you have all the makings of Sweet Passion, carefully place in bowl as seen in the photo. (I promise to remain impressed, no matter the end result.) Hope you all had fun.

To make a reservation for Valentine’s Day weekend at BlueFire Grill, call 800.854.5000 and view the MENU here.

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