Symphony of love

Sandals Whitehouse Executive Pastry Chef, Clifton Wright, let Food in on some of his Valentine's Day favourites.

Valentines Day is here and grand Valentine's dinner dates in fancy restaurants and home-made feasts abound. If you're going for the 'stay at home' alternative, pastry chef Clifton Wright has just the idea to top off your soirée, whether you're planning for that special someone or a party of friends.

Banana Chocolate Cake

Ingredients:

8oz icing sugar

12 whole eggs

6oz tsp cocoa powder

6oz walnuts

Lime zest

Method:

(1) Mix sugar, egg yolks and cocoa powder

(2) Whip egg whites and fold in mixture

(3) Bake at 350°F

Chocolate Filling

Ingredients:

2 large bananas

4oz icing sugar

4oz unsalted butter

3 egg yolks

5tsp cocoa powder

6oz milk

Method:

(1) Boil milk and add to sugar

(2) Melt butter and add cocoa powder

(3) Use filling to sandwich sponge cake with diced bananas

(4) Coat with chocolate ganache

Ganache

6oz heavy cream

6oz dark chocolate

Boil heavy cream and chocolate together and use for coating.

Red Berry Jelly

Ingredients:

8oz coconut water

4oz granulated sugar

6 gelatin leaves (soaked in cold water)

Diced strawberry

6oz red berry purée

Method:

(1) Boil coconut water and sugar.

(2) Add gelatin leaves and diced strawberry with red berry purée.

(3) Serve in mini shot glass with chocolate pudding.

Garnish with dipped strawberry

Chocolate Pudding

Ingredients:

4oz chocolate

4oz egg yoke

6oz heavy cream

4oz milk

Vanilla

Boil all ingredients together.