Isn’t it nice that there is one day a year we can smother our loved ones with gifts, candies, cards or flowers? Valentine’s Day dates back all the way to medieval times where Geoffrey Chaucer wrote about romantic love: “For this was on Saint Valentine’s Day, when every bird cometh there to choose his mate“. The Dancing Chefs love to make Valentine’s Day extra special, adding an Salsa touch. Chocolates are too common, so get experimental! Nothing speaks to the heart as well as food and that’s why we couldn’t help but sharing a dessert recipe with you. You can serve this dessert during that romantic dinner or bring it to a Salsa party!
Rompope gelatine with strawberries
4 tbsp water
5 tbsp powdered gelatin
½ cup cream
1 cup Rompope
4 drops vanilla essence
4 egg whites
1 pound or 500 grams strawberries
2 tbsp sugar
1 tbsp Anise liquor (optional)
Place the water in a small bowl and sprinkle the gelatin in and leave to rest for 5 minutes untill all the water has been absorbed.
Heat the cream a bit in a small saucepan. Remove from the stove and mix in the gelatin until it’s disolved. Strain the mixture in a bowl, add the Rompope and vanilla, stir well and put aside.
Whisk the egg whites until stiff in a big mixing bowl. Fold into the Rompope mixture, then pour into a lightly greased round mold. Place into the refrigerator for at least 4 hours, or better the whole night.
Place the strawberries in a glass bowl, add the sugar and anise liquor and leave to rest for 2 hours. Puree, strain and keep aside.
Turn the gelatin into a serving dish and pour the strawberry sauce on top.