{"id":14345,"date":"2016-02-05T18:27:16","date_gmt":"2016-02-05T08:27:16","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=14345"},"modified":"2016-02-11T11:38:26","modified_gmt":"2016-02-11T01:38:26","slug":"valentines-magic-heart-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/valentines-magic-heart-dessert\/","title":{"rendered":"Valentine&#8217;s Magic Heart Dessert"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-550x309.jpg\" alt=\"heart chocolate box ann reardon how to cook that\" width=\"550\" height=\"309\" \/><\/p>\n<p align=\"center\">Desserts with a theatrical element are all the rage at the moment. So after dreaming up several different ideas I finally created this special one for Valentines Day. I know you&#8217;re going to love it.<\/p>\n<p>As many of you already know, my valentine Dave is a writer and his first novel is close to being released. Books take a LOT longer to make than recipes &#8230; It&#8217;s been many months of hard work, with long hours of writing, editing and rewriting. I have actually already read it three times in my secret role (Dave calls me his &#8216;personal proof-reader\/plot tweaker&#8217;) and it&#8217;s such a GREAT story!<\/p>\n<p>One of the coolest things about it was giving you a chance to have some input. Thanks so much to everyone who voted for the nationality of our hero, plus suggested super-creative names for villains, beautiful outfits for our heroine Micki and even the movie that was playing at the cinemas. The book is currently at the final proof-reading stage (by a professional this time) and the cover is with the artists. I&#8217;ll let you know when it&#8217;s ready, I can&#8217;t wait for you to read it.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/gamtn2FoFqk?rel=0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h4 class=\"fn\">To the Valentines Day magic heart dessert you will need:<\/h4>\n<p>(makes 4 large serves, mine were big enough for two people to share, you can reduce the size if you want individual serves)<\/p>\n<p><strong>For the Ice-cream layer<\/strong> (or you can use store bough ice-cream and let it soften at room temp)<br \/>\n750millilitres (25.36 fluid ounces) whole or full cream milk (4% fat)<br \/>\n50g (1.76 ounces) or 3 Tbsp plus 1 tsp skim milk powder<br \/>\n<span class=\"ingredient\"><span class=\"amount\">1 tsp<\/span> <span class=\"name\">vanilla extract<\/span><\/span><br \/>\n8 egg yolks<br \/>\n1 cup or 218g (7.69 ounces) sugar<br \/>\n2 1\/2 cups or 625millilitres (21.13 fluid ounces) <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><\/p>\n<p>Heat the milk and skim milk powder until it is dissolved. Whisk together the egg yolks and sugar. Continue whisking and add in the hot milk. Return the saucepan to the heat until heated through. Then strain into a bowl. Add the remaining ingredients and then leave in the fridge to chill.<\/p>\n<p><strong>For the Pistachio Base<\/strong><br \/>\n6 yolks<br \/>\n50g (1.76 ounces) or 1\/3 cup plus 1 Tbsp powdered (icing) sugar<br \/>\n50g (1.76 ounces) or 1\/3 cup plus 1 Tbsp pistachios or other nuts<br \/>\n2 Tbsp water<br \/>\n100g (3.53 ounces) or 2\/3 cup flour<br \/>\n1\/2 tsp baking powder<br \/>\n2 egg whites<br \/>\nPlace the egg yolks, icing sugar and pistachios into a food processor and process until smooth.<br \/>\nAdd the water, flour and baking powder and gently process to combine.<br \/>\nWhip the egg whites to soft peaks and fold into the pistachio mixture.<\/p>\n<p>Spread onto baking paper on a tray and bake in the oven at 180C (356 degrees Fahrenheit)<br \/>\nfor 7 minutes or until golden and firm<\/p>\n<p><strong>Strawberry White Chocolate Glaze<\/strong><br \/>\n6g (0.21 ounces) or 1\/2 Tbsp powdered gelatine<br \/>\n50g (1.76 ounces) or 2 Tbsp plus 1 tsp glucose syrup<br \/>\n50g (1.76 ounces) or 1\/4 cup sugar<br \/>\n180g (6.35 ounces) or approx 1 1\/4 cup fresh strawberries, washed, hulled and sliced<br \/>\n85millilitres (2.87 fluid ounces) <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n390g (13.76 ounces) white chocolate (use real chocolate continuing cocoa butter)<br \/>\nred food coloring (optional)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-14364\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day-550x311.png\" alt=\"ann reardon how to cook that valentines dessert\" width=\"550\" height=\"311\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day-550x311.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day-400x226.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-dessert-ann-reardon-how-to-cook-that-valentines-day.png 1847w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Mix together the gelatin and cream.<br \/>\nPlace the glucose and sugar in a saucepan and heat until it becomes liquid.<br \/>\nAdd in the fresh strawberries and stir over the heat until they are well softened.<br \/>\nAdd in the gelatin mixture and stir to combine.<br \/>\nPour over the white chocolate and leave for a minute to melt.<br \/>\nStir together and add the red food coloring if desired.<br \/>\nPush through a fine sieve to remove the strawberry pips.<\/p>\n<p><strong>Chocolate Box<\/strong><br \/>\n160g (5.64 ounces) tempered chocolate per finished box,<br \/>\nallow extra for cutting (<a title=\"Chocolate Secrets Revealed\" href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">how do I temper chocolate?<\/a>)<br \/>\nFree Cutting Template: <a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/valentines-heart-box-template.pdf\">valentines box template<\/a><br \/>\nSee the video for instructions on how to make the box.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-14351\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/heart-2-550x413.jpg\" alt=\"valentines dessert ann reardon\" width=\"550\" height=\"413\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/heart-2-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/heart-2-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/heart-2-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/heart-2-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Assembly<\/strong><br \/>\n150g (5.29 ounces) or 1 cup fresh or frozen raspberries<\/p>\n<p>Cut the base to fit a long rectangle container (mine was 8cm (3.15 inches) x 26cm (10.24 inches) at the base). Churn the ice-cream and place a layer over the cake. Arrange the raspberries in straight rows then top with more ice-cream.<br \/>\nFinish with another layer of pistachio cake and place in the freezer overnight to firm up.<\/p>\n<p>Remove the dessert from the container. If you don&#8217;t have a silicone container put some warm water in the sink and<br \/>\nplace the container in so the water goes on the sides &#8211; but not into the dessert. Once the edges are softened tip<br \/>\nout and freeze again. Place the dessert on cups over a tray and pour over the glaze. Return to the freezer.<br \/>\nReserve excess glaze and all that falls into the tray to use for the sauce. Slice into desired portion sizes and<br \/>\nplace in the centre of the plate, add a chocolate box over the top.<br \/>\nTake to the table then pour over the strawberry white chocolate sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-14365\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat-427x1024.jpg\" alt=\"magic heart dessert ann reardon howtocookthat\" width=\"427\" height=\"1024\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat-427x1024.jpg 427w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat-300x720.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat-125x300.jpg 125w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat-60x144.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/magic-heart-dessert-ann-reardon-howtocookthat.jpg 500w\" sizes=\"(max-width: 427px) 100vw, 427px\" \/><br \/>\nCopyright 2016<a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a><\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/valentines-magic-heart-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"heart chocolate box ann reardon how to cook that\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/valentines-day-amazing-best-dessert-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"14350\" \/><\/a><p>Desserts with a theatrical element are all the rage at the moment. So after dreaming up several different ideas I finally created this special one for Valentines Day. I know you&#8217;re going to love it. As many of you already know, my valentine Dave is a writer and his first novel is close to being released. Books take a LOT longer to make than recipes &#8230; It&#8217;s been many months of hard work, with long<\/p>\n","protected":false},"author":1,"featured_media":14350,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[31,2403,2359,952,1184,2402,15,2404,2400,2401,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/14345"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=14345"}],"version-history":[{"count":22,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/14345\/revisions"}],"predecessor-version":[{"id":14461,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/14345\/revisions\/14461"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/14350"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=14345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=14345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=14345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}