1. Ginger Berry Pom Adapted from Williams-Sonoma The Juice Solution – Erin Quon & Briana Stockton
2 tangerines, peeled and seeded
2 red apples, cored
2 cups pomegranate seeds
2 cups raspberries (fresh when in season, frozen when not)
1 inch piece organic young ginger
1 tbsp. honey
Blend ingredients in blender and serve immediately.
2. Brûléed Coffee
Foamed skim milk
½ tsp. sugar
Gently spoon foamed milk over brewed coffee.
Sprinkle sugar on foam and immediately brûlée with torch, about 3 inches above the foam in a circular motion until it colours and smells like caramel.
3. Macerated Strawberries
2 pints fresh strawberries, trimmed
1 tsp. fresh lemon juice
Zest of half a lemon
Sugar to taste (minimum 1 tsp.)
Slice trimmed strawberries into a large bowl and add lemon juice, zest and sugar to taste.
Toss and let stand at room temperature for 15 minutes, or 30 minutes for more juice.
4. Whipped Cream
½ pint 35% whipping cream
½ tsp. Tahitian vanilla extract
½ tsp. sugar
Whip cream in stand mixer on high with whisk attachment until soft peaks form.
Reduce speed and add vanilla and sugar just until combined. Serve immediately.
→ Looking for more Valentine's Day recipes? Check out our 5 Chocoholic Valentine's Day Desserts here!
5. The Chocolate Rocket Adapted from The 52 New Foods Challenge – Jennifer Tyler Lee
2 medium Hass avocados
½ cup unsweetened cocoa powder
½ cup light brown sugar
1/3 cup skim milk
1 tsp. almond extract
Maple syrup to taste (minimum 1 tbsp.)
Pinch of salt Whipped cream and macerated strawberriess
Halve the avocados and remove the pits. Using a spoon, remove the flesh and place in food processor or blender fitted with the metal blade.
Add the cocoa powder, sugar, milk, extract, maple syrup and salt and process for 2 minutes, or until smooth and no chunks of avocado remain.
Chill for 10 minutes before serving with whipped cream and macerated strawberries.
→ Check out more Valentine's Day recipes and gift inspiration at Williams Sonoma!