Gary Rhodes's Valentine's Day Menu - Baileys Crème brulee with orange sorbet

• Pre-heat the oven to 90C
• Mix the egg yolks and sugar together in a bowl. Pour the cream and Bailey's into a saucepan and bring to the boil. Whisk the flavoured cream into the egg yolks and sugar.
• Ladle the mixture into six coffee cups. Place them in a deep tray and pour in boiling water so it reaches halfway up the cups. Cover the tray with foil and bake for 40-50 minutes until just set.
• To test, gently shake a cup, there should be a slight wobble in the centre. Remove from the oven; take out the cups and leave to cool. Refrigerate to chill.
• Sprinkle the top of the brulee with the sugar and glaze with a gas gun until the sugar caramelises to a rich golden brown.

Note: It's important the Brulees are glazed straight from the fridge while still cold
Pistachio Tuiles
Tuile paste
225g icing sugar
150g plain flour
187g butter, melted
4 egg whites
Pistachio nuts

Method:

• Sieve the flour and icing sugar into a bowl
• Mix in the melted butter and egg white
• Mix until you have a smooth paste. Place in the fridge and leave to set for 1 hour
• Chop the peeled pistachios into nibbed almond size pieces.
• Sprinkle a few on top of each spread tuile mix
• To cook the tuiles, cook at 180C for 4-5 minutes until they are just starting to turn golden brown
• Once baked, while still warm, fold the biscuits over a rolling pin, creating a curved finish

ORANGE SORBET
300g caster sugar
Zest of 4 oranges, pared off in strips (not grated)
2 litres orange juice (the juice squeezed from the 4 oranges above, can simply be measure and increased to 2 litre with carton orange juice)
Juice of 1 lemon
Put the sugar, orange zest and juice in a saucepan and warm until the sugar has dissolved. Increase the heat and boil for 5 minutes
Add the lemon juice, strain and leave to cool before churning
Note: 150g of sugar can be replaced with 1 x 450g jar of marmalade, adding it to the sugar, zest and juice, allowing it to melt/dissolve into the juice as it heats.