Prosecco DOC Rosé, chocolate and strawberries - it's pretty much a Valentine's Day shopping list. So that's what top chef Danilo Cortellini, Head Chef at the Italian Embassy along with Agostino Schiavo, Bar Supervisor at The Arts Club, have used to come up with three food and drink recipes to help your at-home Valentine's Day hit the romantic heights.
Prosecco DOC Rosé and strawberries spritz
The perfect drink to celebrate Valentine’s day in full swing. A brand-new cocktail using the new Prosecco DOC Rosé, infused with strawberries and perfumed with rose petals. Definitely no holds barred on the romance here. Fruity on the nose, this spritzer can be enjoyed both as an aperitif or as a long drink to enjoy with your meal.
- 75ml of Prosecco DOC Rosé, brut
- 25ml of vodka
- 20ml of lime juice
- 15ml of rose/elderflower cordial
- 1 tsp of brown sugar
- 4 strawberries
- Rose petals to garnish
- Ice cubes
Serve in large Prosecco glasses. You can mix this cocktail directly in the glass.
- Add the chopped strawberries, the lime juice and the sugar and stir well to dissolve the sugar and break down the strawberries.
- Then add the vodka and cordial and fill the glass with ice cubes.
- Now add half of the Prosecco and stir to mix everything well.
- Add the final top up of Prosecco DOC Rosé and garnish with a couple of rose petals.
Tips: There are edible roses available from in a few retail stores but if you have already bought regular red roses for your loved one, use those to garnish your cocktail. Just make sure they are well rinsed.
If the rose cordial is difficult to find, switch it for an easier elderflower cordial. If using a syrup, reduce the amount by half.
Prosecco DOC and raspberries chocolate truffles
Rich in flavour, these truffles have a refined flavour thanks to the Prosecco, but also because of the sharpness of the freeze dried berries. They are super easy to make and can be prepared days in advance so you will not have to spend the special day in the kitchen. Makes about 35-40 truffles. Preparation is around 15 minute plus an overnight rest.
- 600g of dark chocolate 54%
- 80ml Prosecco DOC extra dry
- 225ml Double cream
- 50g of freeze-dried raspberries
- Pinch of sea salt
- Line a tray or a wide container with baking parchment and make sure the edges of the paper stick out.
- In a large, heat proof bowl gently heat the cream over a simmering pot of water (bain-marie).
- Add the chocolate and a pinch of salt and mix until all is melted and combined. Make sure the water never boils as it could split the mixture.
- Remove the chocolate from the heat and stir in the bubbly Prosecco.
- Pour the chocolate mixture into the tray and level the surface with a spatula. It should be between 2 and 3cm thick. Let it sit for 5 minutes and while still warm sprinkle with the freeze-dried raspberries making sure there is an even layer over the chocolate.
Let the chocolate block rest in the fridge overnight if possible, or at least 5 hours and when cold and firm.
- Next, grab the baking parchment by the edges to remove the chocolate block from the tray and place it over a chopping board.
- Warm a knife with hot water, wipe dry and trim the ends of the block to make it neat. Save the trimmings to snack over while working!
- Now carefully slice the block into squares and repeatedly rinse the knife with warm water while doing it to be as precise as possible. If the block becomes too soft put it back in the fridge for a while.
Serve the Prosecco truffles at room temperature for extra creaminess. You can dust some cocoa powder on them or a little sprinkle of sea salt flakes or edible gold leaves.
Tip: "I keep my chocolate truffles squared because of personal taste plus they're much quicker and less messy to make. If freeze dried fruit is an issue simply dust the chocolates with cocoa or chopped nuts or edible gold for extra luxury."
Prosecco DOC and strawberry panna cotta
A match made in heaven for a Valentine's Dinner - this combines the mild acidity of the Prosecco DOC with the sharpness of strawberries, balanced by the sweetness of the vanilla and the luxury of the cream. Serves four. Preparation time is about 30 minutes (plus 2 hours chilling).
- 200g of fresh strawberries for ganish
- 100g of almond crumble (or crumbled cookies)
- Fresh basil to garnish
For the Vanilla Panna Cotta
- 185ml of double cream
- 70ml of whole milk
- 25g of sugar
- ¼ of vanilla pod
- 4g of gelatine leaf
For the Strawberry Sorbet
- 500ml of water
- 200g of sugar
- 220g of ripe strawberries
- For the Prosecco DOC Jelly
- 100g of strawberry puree
- 200ml of Prosecco DOC extra dry
- 15g of sugar
- 8g of gelatine leaf
- To make the panna cotta, mix the double cream well with milk, sugar and scrape in the vanilla seeds. Bring the mixture to boiling point and remove quickly from the heat. Melt the pre-soaked gelatine (in cold water) into the panna cotta mixture, and let it cool down while mixing.
- To prepare the Prosecco DOC jelly, soak the gelatine in cold water and blend the strawberries until smooth. Pass the strawberry puree through a fine sieve. Heat a small quantity of the Prosecco DOC and melt the gelatine in it while still warm. Remove from the heat and add the rest of the Prosecco DOC and the strawberry puree.
- The strawberry sorbet can be made well in advance. Clean the strawberries thoroughly. Prepare the syrup by combining the water and sugar in a saucepan and bring to boil. Remove from the heat and allow to cool down. Blend the syrup with the ripe strawberries, pass through a fine sieve and pour it into the ice cream maker. Once ready, let it set in the freezer for a couple of hours.
Now you can build your layered dessert. Tumbler glasses are recommended.
- Pour in each glass a couple of spoons of panna cotta and let it set in the freezer for 10 minutes.
- Next, pour in a spoon of Prosecco DOC jelly on top of the panna cotta and let it set for 10 more minutes in the freezer. At this stage you can add a slice of fresh strawberry if you wish to.
- Once the jelly is well set add another layer of vanilla panna cotta and so on until you have at least 3 white and 2 red layers. 5. Keep it in the fridge until it is ready. And to finish, add a spoonful of crumble on top of the panna cotta and sit a scoop of sorbet on top of it. Garnish with fresh basil and serve straight away with a cold glass of Prosecco DOC extra dry.
Tip: "I would recommend using a Dry or Extra Dry Prosecco DOC for this dessert."
Prosecco DOC Rosé has arrived in the UK, making this the first Valentine's Day when you can enjoy your favourite sparkling wine in a romantic pink hue with notes of cherry blossom, wild berries, strawberries and roses. Find out more.
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