A perfect dessert to share with your loved one. Interactive & fun.

INGREDIENTS

200g punnet of strawberries

10 pink marshmallows

200ml fresh cream

200g white chocolate

200g dark chocolate

100ml cream 

100g muscovado sugar

100g unsalted butter

METHOD

Wash strawberries and pat dry lightly with kitchen towel. Do no remove the stalks.

Melt both chocolates separately over double boilers on low heat

Hold the strawberries by their stalks and dip them ¾ of the way in the melted chocolate and place on baking sheet to dry

For added effect: Use a fork to drizzle white chocolate over the dark chocolate dipped strawberries and red food glitter over the white chocolate dipped strawberries, for a fun and sexy Valentines feel.

For the toffee sauce, place equal quantities of butter, cream and muscovado sugar in saucepan. Cook until desired thickness.

For the marshmallow sauce, place marshmallows and cream into saucepan. Melt on low heat, stirring continuously and adjust with more cream if needed.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.