Prep time:

Cooking time: 1 hour

Total time:

Serves: 5

250g Plain Flour

125g Cold Butter

80g Icing Sugar

1 Egg

1tbsp Cold Water

300ml Double Cream

110ml Milk

200g Dark Chocolate

2 Eggs

30g Sugar

Handful of Raspberries

Isla Atkins creates a dessert for Valentines Day

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...