VALENTINE’S DAY

                      

This day is very special to me! It’s the date I got engaged to my American boyfriend!

 French language is known as the language of love!  Learn the essentials to make your evening romantic…

Love = Amour

Love at first sight = le coup de foudre (it’s what happened to me!)

I love you = Je t’aime

I love you too = Moi aussi, je t’aime

Engagement = les fiancailles

To get engaged = se fiancer a

Engagement ring = une bague de fiancailles

Will you marry me? = Veux-tu m’epouser ?

Marriage = le Mariage

Honeymoon = la lune de miel

Wedding Anniversary = l’anniversaire de Mariage

 

If you can’t escape for this special occasion, think about a romantic getaway on your table!

Let’s get started: Fresh flowers, romantic music, candles, pink Champagne and amuse-bouche or lots of appetizers! And of course, a wonderful dessert, such as my delicious chocolate lava cake or my raspberry delight. Quelle gourmandise!

 

 

RASPBERRY DELIGHT

                                                    

Serving 4

 For the dough:

 2 ¾ oz of sugar

½ oz of all purpose flour

2 large egg whites

2 ½ oz of melted butter

  

For the raspberry cream:

2/3 cup of heavy cream

1 1/8 of Confectioners’sugar          

4 ¼ of raspberries

 

 

For the raspberry sauce:

7 ¾ of raspberries

1 tbsp of water

1 1/8 of Confectioners’sugar

Juice of ½ a lemon

 

Presentation:

   Fresh mint leaves, raspberries and Confectioners’sugar

 

THE DAY BEFORE: Preparation of the dough.

In a medium bowl, combine the sugar with the flour, continuing to whisk, add the egg whites and the melted butter. Whisk until the ingredients are all mixed together.

Refrigerate overnight. This will allow a change in the consistency of the dough.

 

THE NEXT DAY: Bake the dough.

Preheat the oven to 350 F.

Using a baking pan, make 20 little mounts of dough with 1 tsp (used as measurement). Space each mount of dough by 6 inches.

Using a spoon, spread the dough into fine discs (about 2 ½ inches of diameter).

Bake for about 8 to 10 minutes. They need to be pale brown.

After cooking, take them out of the baking pan and put them on a flat dish. The cookies will be very fragile when cool. Set aside.

 

Preparation of the raspberry cream:

Put the heavy cream in a mixer and whip it.

With a fork, crush the raspberries and add the Confectioners’sugar. Add the mixture to the whip cream and mix until just combined. Refrigerate.

 

Preparation of the raspberry sauce:

Wash the raspberries and put them in a blender with the water, the lemon juice and the Confectioners’sugar. Process until smooth. Strain the preparation to eliminate the seeds. Refrigerate.

 

Presentation:

Using 4 plates, place 1 cookie on each plate. Add ½ tbsp of raspberry cream in the middle of each one. Place another cookie on top of the cream. Add another ½ tbsp of cream and repeat until all the cookies are used. You will have 4 to 5 cookies per serving.

Decorate with Confectioners’sugar, raspberries, mint leaves and pour the sauce around the cookies.

Bon Appetit!

 

Note: I think that 4 cookies per person are perfect, as the picture, but you can create your own…