The Printing Press on Valentine's Day

9 days AGOIain Fenwick News & Events

SHARING IS CARING ….

Valentine’s is all about sharing those special moments and to help you get in the mood, The Printing Press Bar & Kitchen is serving up a romantic treat with a deliciously sweet sharing dessert and seductive cocktail. 

End your Valentine’s meal on a high note and tantalise your taste buds with a heavenly Ruby Chocolate Heart with Raspberry sorbet for only £12.95. You’ll also enjoy a Love Potion No 9 sharing cocktail from Edinburgh’s Top Cocktail Bar team with a seductive combination of Beefeater pink gin, crème fraise, lime and cranberry for £12.95 from 11 to 17 February.

To see full menus and to book, visit printingpressedinburgh.co.uk or call 0131 240 7177. 

Colin Fleming, Head Chef for The Printing Press Bar & Kitchen in Edinburgh’s George Street has created a delicious Raspeberry and White Chocolate Truffle recipe you can recreate at home for Valentine’s Day.

Food of Love: Valentine's Raspberry and White Chocolate Truffles

Makes 30

Ingredients

For the ganache

300g white chocolate

100ml whipping cream

12ml honey
200ml whipping cream
100ml raspberry purée (available in supermarket or try making your own)

For the chocolate coating
Melt 300g of white chocolate 
3g cocoa butter

100g freeze-dried raspberries

Method

Chef’s note: You’ll need to make the ganache the day before you want to make the truffles.

For the ganache

  1. Start by melting the white chocolate, whipping cream and honey in a plastic, heat-resistant bowl over a bain marie until smooth.
  2. Add the whipping cream and raspberry purée and stir until combined.
  3. Refrigerate for four hours.
  4. Use an electric mixer to beat the ganache until thick (around 30 seconds) and then refrigerate until cold.
  5. Once cold, use the larger end of a Parisienne scoop (melon baller) to make small balls of the ganache and freeze on a tray lined with greaseproof paper overnight (ensuring each ball is separate).

For the chocolate coating

  1. Melt the white chocolate and cocoa butter together in a plastic, heat-resistant bowl over a bain marie. Stir to gain a smooth consistency.
  2. Spike each ball of ganache with a cocktail stick and dip into the white chocolate.
  3. Roll in the freeze-dried raspberries.
  4. Place in the fridge on a tray lined with greaseproof paper until set. The truffles will keep up to 3 days in the fridge, or you can keep them in the freezer and defrost when needed.

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