Ingredients

Serves 2

Prawn cocktail

8 large prawns, cooked, de shelled, and deveined
2 leaves lettuce shredded
1 avocado, peeled, de seeded, and cut into 1 cm dice
2 sprigs dill
1 tablespoon, salmon roe (optional)
One lemon
Salt pepper
Cocktail sauce
¼ cup good quality organic mayonnaise (or home made if you prefer)
1 tab tomato sauce
3 drops Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice


Valentine's Chocolate Creme
400 ml Cream
5 egg yolks
90 gm bittersweet chocolate (chopped)
15 ml kahlua
90 gm castor sugar
1 vanilla bean (optional)

Drinking chocolate powder for decoration

Method

Prawn Cocktail

To make the sauce:
Mix the above ingredients together,
Season to taste
Store in the refrigerator, in a sealed container
This sauce can be made a day or two in advance

To assemble the cocktail:
Presentation is the most important thing to consider when serving this dish so use the best looking glass or bowl that you have.

Arrange the lettuce in the bottom of the glass, and then cover with the avocado; it’s a good idea to add a squeeze of lemon to the avocado to stop from going brown.

Add a little salt and pepper to season the avocado.
Cut the prawns into bite size pieces, but not too small, and arrange on top of the avocado
When you are ready to serve spoon on he cocktail sauce carefully so the dish doesn’t look messy
Arrange the sprig of dill on top and the salmon roe,

Serve with champagne and silky underwear, or none if you desire!!!

 
Valentine's Chocolate Creme

Bring cream to the boil and pour over the chocolate then mix until well combined.
Mix egg yolks together with the sugar until creamy and stir into the chocolate mix.
Mix in Kahlua.

Pour mix through a strainer and fill ramekin moulds with it. Place moulds into a tray with hot water 3 cm up the sides.

Place into a hot oven set at 150°C for approximately 30 minutes until just set.
Remove from the water bath and cool overnight.

Serve with your favourite partner and a glass of liqueur.
Also goes well with fresh strawberries.