This menu is designed to create a romantic and memorable dining experience for you and your loved one. Each dish is carefully crafted with exquisite ingredients and flavors that complement each other perfectly. From the refreshing salad to start, to the indulgent main courses featuring succulent scallops and tender wagyu short rib, and finishing with a decadent chocolate soufflé, every bite is sure to delight the senses and create lasting memories.
🍽️ Menu 🍽️
Starter: 🥗 Endive and Frisée Salad 🥗
2 endives, leaves separated (about 200 grams)
1 small head of frisée, torn into bite-sized pieces (about 150 grams)
60 grams pomegranate seeds
60 grams candied walnuts
50 grams shaved 24-month aged Parmesan
Champagne vinaigrette (recipe below)
Main Course: 🍽️ Seared Diver Scallops with Saffron Risotto 🍚
4 large diver scallops (about 200 grams)
200 grams Arborio rice
750 milliliters chicken or vegetable broth
0.5 grams saffron threads
60 milliliters dry white wine
30 grams unsalted butter
Salt and pepper to taste
🍖 Australian Wagyu Braised Short Rib 🍖
2 pieces Australian Wagyu short rib (about 220 grams each)
500 milliliters beef stock
120 milliliters red wine
1 onion, diced (about 100 grams)
2 cloves garlic, minced
1 carrot, diced (about 100 grams)
1 celery stalk, diced (about 100 grams)
1 sprig fresh rosemary
Salt and pepper to taste
Creamy Parmesan polenta (recipe below)
Gremolata (recipe below)
Dessert: 🍫 Dark Chocolate Soufflé with Raspberry Ice Cream 🍧
🍽️ Recipes and method:
Champagne Vinaigrette:
60 milliliters champagne vinegar
5 milliliters Dijon mustard
2.5 milliliters honey
60 milliliters extra virgin olive oil
Salt and pepper to taste
Creamy Parmesan Polenta:
180 grams polenta
1 liter water or chicken broth
50 grams grated Parmesan cheese
30 grams unsalted butter
Salt and pepper to taste
Gremolata:
Zest of 1 lemon
2 tablespoons chopped fresh parsley (about 10 grams)
1 tablespoons chopped fresh mint (about 5 grams)
1 clove garlic, minced
Dark Chocolate Soufflé:
120 grams dark chocolate, chopped
30 grams unsalted butter
60 grams granulated sugar
2 large eggs, separated
Pinch of salt
Raspberry ice cream (store-bought or homemade)
👩🍳 Instructions 👨🍳
Champagne Vinaigrette:
In a small bowl, whisk together champagne vinegar, Dijon mustard, and honey.
Slowly drizzle in olive oil while whisking continuously until emulsified.
Season with salt and pepper to taste.
Creamy Parmesan Polenta:
In a saucepan, bring water or broth to a boil.
Gradually whisk in polenta, stirring constantly to prevent lumps.
Reduce heat to low and simmer, stirring occasionally, until polenta is thick and creamy, about 20 minutes.
Stir in grated Parmesan cheese and butter until melted and incorporated.
Season with salt and pepper to taste.
Gremolata:
In a small bowl, mix together lemon zest, chopped parsley, chopped mint and minced garlic. Set aside.
Dark Chocolate Soufflé:
Preheat oven to 190°C (375°F). Grease two ramekins with butter and coat with sugar.
In a heatproof bowl set over a saucepan of simmering water, melt chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk together egg yolks and sugar until pale and fluffy. Gradually whisk in melted chocolate mixture.
In another clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold egg whites into the chocolate mixture until no white streaks remain.
Divide the mixture between the prepared ramekins and smooth the tops.
Bake for 12-15 minutes until puffed and set.
Serve immediately with a scoop of raspberry ice cream.
Pair it with your favorite bottle of wine or champagne for the perfect Valentine's Day celebration. Cheers to love and delicious food! 🥂❤️
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