Get your Valentine's heart glowing!

This is the post we have all been waiting for... The pre-Valentine's Day post! I had about twenty ideas of cute desserts to make (I mean this IS the highlight of the dessert-year according to me), but I fell for this one. A classic raspberry cheesecake in a glass, with a fun chocolate heart. To me, eating your dessert with a spoon from a glass, adds to a more luxurus experience. Something that brings the memories back to summer, a first date, that bubbelgum excitement and innocence.

Can't say we are really big with mousse-desserts like this or sundaes in Sweden, sometimes swedes get suspicious when something is a little too good (like an overwhelmingly gorgeous sundae). Then they pop right back into the default mode of root vegetables, wet mud and clogs. It just has to be a little awful (which reminds me of a classic Monty Python sketch..)

King Arthur: Old woman. 

Dennis: Man. 

King Arthur: Man, sorry. What knight lives in that castle over there? 

Dennis: I'm 37. 

King Arthur: What? 

Dennis: I'm 37. I'm not old. 

King Arthur: Well I can't just call you "man". 

Dennis: Well you could say "Dennis". 

King Arthur: I didn't know you were called Dennis. 

Dennis: Well you didn't bother to find out did you? 

King Arthur: I did say sorry about the "old woman", but from behind you looked... 

Dennis: What I object to is you automatically treat me like an inferior. 

King Arthur: Well I am king. 

Dennis: Oh, king eh? Very nice. And how'd you get that, eh? By exploiting the workers. By hanging on to outdated imperialist dogma which perpetuates the economic and social differences in our society. 

I love how they are collecting mud on their knees, wearing old rags, being very medieval and using their hands and sticks as tools. It has sort of become my image of misery over the years. The thing is, that even if our modern western life is of a high living standard, some people are still, mentally, in the muddy-situation, know what I mean? It's really down to a decision, weather or not you want to shine with the sun, or rolling around in cold, wet mud. 

THIS is the definition of my fight! To out-glamour all dullness in our society (it can't be that hard?!). 

I Love You Raspberry Cheesecake-Mousse, serves 2

This is a simple dessert with a 6 ingredient mousse, but with a chocolate heart that is a little more advanced to make. If you want to keep it more simple, skip the white chocolate decoration on the heart! (Swedish further down).

• 500 g frozen Raspberries (1.5 cups as thawed) 

• 1.5 cup shredded Coconut (grounded into a flour)

• 0.5 cup virgin Coconut oil

• 2-3 tablespoons light Agave nectar, or the sweetener of your choice

• 0.5 cups Water

• 1/4 teaspoon real Vanilla

Thaw the frozen Raspberries in some hot water. They need to be at room temperature to incorporate with the coconut oil later. Make a fine flour of the shredded Coconut by grinding it in a coffee grinder or blender. Add all of the ingredients to a food processor or blender except the coconut oil, and process until completely smooth. Then add the Coconut oil and process 30 seconds more. Use a virgin coconut oil, that is raw/cold pressed. It has a wonderful taste that enhances your desserts to the maximum!

Chocolate heart

• 50 g Cocoa butter = 1/4 cup as liquid

• 3 tablespoons Virgin Coconut oil (1 tbsp if you don't want to decorate the hearts)

Melt the Cocoa butter and Coconut oil in a water bath or in a dehydrator. Pour in a bowl and stir by hand. If you want to decorate the hearts with text or patterns, pour 2 tbsp in a plastic squeezing bottle and wait for it to thicken. Before you start decorating, you want the consistency of the white chocolate to be rather firm, but loose enough so you can squeeze it out through the narrow pipe. Alternatively you can use a clear plastic bag, and cut off a very small piece of the corner and use it as a pastry bag. The squeezing bottle gives you more precision though.

Now add the following ingredients to the melted oils:

• 2 tablespoons raw Cacao powder

• 1/8 teaspoon real Vanilla

• 2 tablespoons dark Agave

• 0.5 teaspoons Sunflower lecitine (to make the chocolate more crisp and shiny).

Stir by hand very thoroughly to allow the Sunflower lecitine to completely blend with the oils. This will require you to stir with a whisk for 7-10 minutes. Now start making the hearts!

1) Cover a completely flat plate, or tray with grease proof paper. Use some tape to keep the paper in place. 

2) Put it in the freezer to cool down before you continue with the making of the heart. Also make some room in your fridge for the plate.

3) Place a heart shaped cookie cutter on the plate, about 6 cm / 2.5 inch wide. If you have more of them, the better as it will spare you some time. 

4) Put two fingers firmly on the cookie cutter and start to pour some of the melted chocolate in the heart. Wait a moment, and put the plate with the heart in the fridge until hard. 

5) Remove the chocolate heart by first carefully lift the cookie cutter starting from one side, and then firmly push the chocolate out of the cookie cutter. If it should break, no worries. You then melt it in the water bath and have another go. The sunflower lecitine will help the chocolate to stay hard and crisp. 

The decoration

This moment requires your patience and attention to work. When you have your hearts removed from the cookie cutter it's time to decorate them. Make sure the melted white chocolate in the squeezing bottle has the right consistency by trying it on your cutting board. If it's too runny, put the bottle in a glass of cold water and wait a bit. If it's too hard so that nothing comes out; put the bottle in some hot water instead.

If you are not happy with the decorating, just wipe it off with some paper tissue (only do it before it hardens). 

I Love You Hallon Cheesecake-Mousse, 2 portioner

Det här är en enkel dessert med en 6 ingrediens-mousse, men med ett chokladhjärta som är lite mer avancerad att göra. Om du vill hålla det mer enkelt, skippa bara spritsningen med vit choklad på hjärtana.

Hallon Cheesecake Mousse

• 1 dl virgin Cocosolja
• 3 dl riven Cocos
• 500 g frysta Hallon (3 dl som tinade).
• 1 dl Vatten, blötläggningsvattnet till Hallonen
• 1.5-2 msk ljus Agavenektar

Tina Hallonen i lite varmt vatten. Det är viktigt att de får rumstemperatur när de sen mixas ihop med cocosoljan, annars skär det sig. Gör ett fint mjöl av den rivna Cocosen i en elektrisk kaffekvarn el. blender. Tillsätt alla ingredienser till en matberedare eller blender utom Cocosoljan och mixa tills helt slät. Tillsätt då Cocosoljan och mixa ytterligare 30 sek. Häll på fina glas och spritsa sista biten med en stjärnformad tyll-spets.



Chokladhjärtan


• 50 g Kakaosmör = 0.5 dl som smält. 

• 3 msk Virgin Cocosolja (1 msk om du inte vill dekorera hjärtana)

Smält Kakaosmöret och Cocosoljan i ett vattenbad eller torkugn. Häll i en skål och blanda. Om du vill dekorera hjärtana med text eller mönster, häll då 2 msk av de smälta oljorna i en klämflaska med pip och vänta tills oljorna börjar hårdna. Alterntivt kan du använda en genomskinlig 1 l plastpåse och klippa av en pytteliten bit av ena hörnet och använda som en spritspåse. Klämflaskan är dock enklare.

Innan du börjar dekorera så ska den smälta chokladen ha tjocknat nog för att kunna klämmas fram, men inte rinna ut. Prova på skärbrädan först. Skulle det bli fel på hjärtat så är det bara att torka bort med lite papper. 

Tillsätt till skålen med de smälta oljorna:

• 2 msk raw Kakaopulver

• 0.5 krm äkta Vanilj

• 2 msk mörk Agve

• 0.5 tsk Solroslecitin (gör raw choklad mer hård och glänsande).

Rör för hand med en visp länge så att Solroslecitinet kan lösas upp. Det kan ta runt 7-10 min av vispande. 

När den smälta chokladen har gått samman och allt ser fint ut, du har smakat av, så är det dags att göra hjärtana!

1) Klä en helt platt tallrik eller tex bricka med smörpapper. Fäst med tjejp. Ställ in den i frysen så att den är mycket kall innan du börjar med hjärtat. Passa också på att göra plats i ditt kylskåp för tallriken/brickan.

2) Placera en eller flera hjärtformade pepparkaksformar på tallriken (minst 6 cm breda). Om du har fler än en är det jättebra, det sparar dig tid.


3) Placera två fingrar över hjärtat så det hålls på plats, och börja hälla i den smälta chokladen. Hjärtat ska bli ca 1 cm tjockt. Vänta en stund så att chokladen stelnar från den kalla tallriken. Sen ställer du den försiktigt i kylen och väntar tills chokladen hårdnat. 

4) Lyft på hjärtat från smörpappret från en sidan av formen så kan du dra av pappret lättare. Tryck försiktigt ut hjärtat ur pepparkaksformen med fingrarna. Skulle den gå sönder, smälter du bara om den i vattenbadet igen.

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