Valentine's Recipes > Valentine Cranberry Dessert
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
2 1/2 tablespoons water
2 1/2 tablespoons light brown sugar (or to taste)
1 teaspoon arrowroot
for topping:
1/4 pint soured cream
1 1/4 tablespoons light soft brown sugar
pinch ground nutmeg
(see measure conversions for more information)
- Cover and simmer gently for 5 minutes.
- Stir in the sugar and cook for a further 3 - 4 minutes.
- Blend the arrowroot with the remaining water and stir into the cranberry mixture.
- Bring to the boil and simmer for 1 - 2 minutes until thickened and no longer cloudy, stirring constantly.
- Leave the mixture to stand for 20 minutes (or until cool), then taste and stir in more sugar if liked.
- Divide the mixture equally into two small ovenproof ramekins.
- Spread the soured cream over the cranberry mixture, almost to the edges.
- Mix the sugar and nutmeg and sprinkle evenly on top of the cream.
- Place under the grill for a few seconds, until the sugar is melted and bubbling.
- Remove immediately from the heat, leave to settle for 1 - 2 minutes, then serve hot. - Alternatively, serve chilled.
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Comment Script
This recipe is part of the Valentine's 2007 Recipes Menu
Starter - Cupid's Spinach Tantaliser
Main Course - Truite de Vénus
Dessert - Cranberry Heart Throb
How to make Valentine cranberry dessert:
Also known as "Cranberry Heart Throb", this dessert can be served hot or chilled. Leave to chill after grilling, then cover with cling film and refrigerate for at least 2 hours before serving.
Ingredients
1/2 cup (4oz) cranberries2 1/2 tablespoons water
2 1/2 tablespoons light brown sugar (or to taste)
1 teaspoon arrowroot
for topping:
1/4 pint soured cream
1 1/4 tablespoons light soft brown sugar
pinch ground nutmeg
(see measure conversions for more information)
Method
- Put the cranberries and 2 tablespoons of water into a saucepan.- Cover and simmer gently for 5 minutes.
- Stir in the sugar and cook for a further 3 - 4 minutes.
- Blend the arrowroot with the remaining water and stir into the cranberry mixture.
- Bring to the boil and simmer for 1 - 2 minutes until thickened and no longer cloudy, stirring constantly.
- Leave the mixture to stand for 20 minutes (or until cool), then taste and stir in more sugar if liked.
- Divide the mixture equally into two small ovenproof ramekins.
- Spread the soured cream over the cranberry mixture, almost to the edges.
- Mix the sugar and nutmeg and sprinkle evenly on top of the cream.
- Place under the grill for a few seconds, until the sugar is melted and bubbling.
- Remove immediately from the heat, leave to settle for 1 - 2 minutes, then serve hot. - Alternatively, serve chilled.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Valentine's Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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