A Sweet Vegetarian Finish to A Valentine’s Day Supper

Photo courtesy of The Vegetarian Society

Last week I shared recipes for a Vegetarian Valentine’s Day Dinner Menu. Today it is time for a delicious dessert platter which includes Champagne Sorbet, a Chocolate Pot, Champagne Jelly, Strawberry Tart and heart-shaped Love Biscuits. Even better, apart from the freezing time for the sorbet, you can all of these recipes from the Cordon Vert Cookery School in a total of around 30 minutes. Whether you decide to make all of these delicious recipes served on a platter for two or just indulge in one or two of these treats, there’s plenty of inspiration here to help you create the perfect sweet finish to your Valentine’s Day celebrations.

Champagne Sorbet

Preparation Time 5 minutes

Cooking Time 5 minutes plus freezing time

200 grams sugar

250 ml (1 cup) tap water

250 ml (1 cup) Champagne

250 ml (1 cup) chilled water

Simmer the sugar and tap water in a pan for five minutes.

Add the Champagne and chilled water and allow to cool.

Pour into a large plastic container and put in the freezer. Stir every 40 minutes until it starts to freeze (which should take about 2½ hours).

Leave in the freezer until just before serving.

Chocolate Pot

Preparation Time 5 minutes

1 avocado, peeled and de-seeded

2 teaspoons cocoa powder

1 drop vanilla extract

1 tablespoon maple syrup

1 tablespoon pomegranate molasses

Place all of the ingredients in a food processor and blend thoroughly, scraping the sides down from time to time.

Place the prepared mixture in a small serving bowl. Chill until serving time.

Love Biscuits

Preparation Time 5 minutes

Cooking Time 10 – 14 minutes

75 grams caster sugar, with a little extra for sprinkling on the biscuits

125 grams vegan margarine or butter

125 grams type ’00’ flour (sometimes called Italian style flour)

125 grams self raising flour

a pinch of salt

1 lemon, juice and zest

the zest of 1 orange

¼ teaspoon ground ginger

a few drops orange essence

Pinch of dried chilli

1 tablespoon pomegranate syrup

Icing sugar, for dusting work top

Preheat the oven to 350°F/180°C/Gas 4.

Cream the sugar and margarine. Stir in all the remaining ingredients.

Dust the work top with a little icing sugar and roll the dough out to about 4 mm thick (roughly ¼ inch thick). Cut out the biscuits with a heart shaped cutter and place on a baking tray lined with parchment paper. Dust with a little caster sugar.

Bake in the oven for 10 – 14 minutes or until golden brown.

Allow to cool on the baking sheet for a minute or two. The biscuits will crisp up as they cool. Carefully remove the biscuits from the baking tray.

Click here for recipes for the Strawberry Tart and the Champagne Jelly.

The Vegetarian Society have a very helpful website, a great place to find inspiration and support if you are considering a vegetarian lifestyle, or if, like me, you are trying to reduce the amount of meat in your family’s diet.

Happy Valentine’s Day!

Shared with My Meatless Monday,

Just Another Meatless Monday, Full Plate Thursday,

Seasonal Celebration Wednesday