THE SACRED INTERNAL FLAME

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

Going on a Date ?

Wanting to spice up your relationship ?

Entertaning, a "new" Man / Woman in your life, ?

Or Rekindling an old Flame ?

Or just wanting a Romantic evening in ?

Whatever your reasons,...

Theres no better way to show effection & Love with Food !

Blessings

Coolwaters,....

Assistant Manager

Chocolate mousse from the Serpent God

Chocolate is an onomatopeic word coming from the Aztec Xocolatl where atle means water and xoc is the noise the drink makes when it is shaken in the container in which it is made. The Aztecs thought the origin of cocoa was Quetzalcóatl - the plumed serpent god - who offered them the plant to alleviate their labours and enjoy their rest. Cocoa was very precious and was used as money; 10 beans bought a rabbit and 12 a courtesan. Legend tells that Montezuma drank 50 cups of frothy xocolatl to increase his amourous vigour.
When Hernan Cortés returned to Portugal in 1518 laden with gold, he brought cocoa beens to plant. Originally the Europeans did not like it as it was very bitter but when someone had the bright idea to add sugar it became a fragrant nectar. It promptly became food for royalty prepared in the most important monastries.
Our oft cited Brillat Savarin said: " it is a great cordial... effective for those temporarily tired in spirit or intellect, those oppressed by time or tormented by some preoccupation, with half a litre expect a miraculous recovery."
Here is a good recipe to end a special meal as sweet as an embrace.

150 g finest quality bitter chocolate 1/4 cup espresso coffee 1/2 tbsp butter 3 yolks 3 egg whites	Chocolate mousse from the Serpent God	Page Top

	Melt the chocolate with the coffee in a double boiler. Stir and when it forms a cream remove from heat, add the butter and the egg yolks immediately stirring in well. You must put the egg yolks in while the chocolate is hot as it cooks them. Cool the chocolate cream and whip the egg whites to stiff peaks. Fold in the egg whites gently and refrigerate for 24 hours. Remove about half an hour before serving. If you are feeling really greedy serve with slightly sugared whipped cream.

Serves Two 200 g butter 200 g bitter chocolate 100 g sugar 1 1/2 tbsp vanilla powder 4 eggs 1 heart shaped baking tin		Chocolate heart cake �?Torta degli innamorati
		Melt the chocolate with the butter in the microwave for a minute or in a double boiler. Cool and stir in the egg yolks. In the meantime whip the egg whites to stiff peaks with the sugar and vanilla. Fold the chocolate into the egg whites gently and pour the mixture into a heart shaped baking tin, previusly buttered and dusted in flour. Bake in a pre-heated oven at 310° F - 160° C - G2 for 25 minutes then turn off the oven and leave the cake inside until it cools. Can be served with whipped cream and decorated with strawberries or raspberries.

Stuffed caramel walnuts from Cleopatra

Cleopatra (69 a.C - 30 a.C), the Egyptian queen of legendary beauty, was famous for her amatorial charms that rendered her irresistible to the men who met her. She had a child with Caesar, Cesarione, then, after Caesar's assassination she fell in love with Anthony causing much jealousy amongst the Roman Senators many of whom accused her of being a witch. Anthony, stabbed by Octavius, dies in her arms and Cleopatra, realising her end was near lets herself be poisoned by an asp. This recipe has been deciphered from a hieroglyphic. These sweets were served at wedding banquets and given their high energy value, we imagine that Cleopatra offered them to her lovers to restore their spirits.

APHRODISIAC RECIPE

Serves Two 50 g almond flour 50 g sugar 1-2 tbsp. orange essence 30 walnut halves 50 g sugar		Stuffed caramel walnuts from Cleopatra

		Mix the almond flour (milled almonds) with the sugar and enough orange essence to form a paste. Place a little of this paste between two walnut halves and press. Melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel. Set them out on grease proof paper to dry.

Champagne ice-cream

An elegant dessert to surprise your date�?Champagne ice-cream This original dessert combines the sweet cool delight of a home made ice-cream with the sparkling excitement of Champagne. You serve the ice-cream in two tall "flutes" full of champagne. Relax and enjoy the evening.

APHRODISIAC RECIPE

Serves Two 2 egg yolks 250 ml milk 40 gr icing sugar rind of 1/2 lemon 1 glass champagne 100 ml whipped cream		Champagne ice-cream

		Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stiriing until it comes to the boil. Remove the rind and let it cool. When it is cold fold inthe whipped cream and the champagne and place in an ice cold metal container. Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk. Serve in champagne glasses and pour chilled champagne on top.

Mango sorbet �?Sorbetto di mango

Nothing is more romantic, for your hot summer night, than to lie on a hammock, star glazing and exchanging languid kisses�?tasting this refreshing sorbet....

APHRODISIAC RECIPE

Serves Two mangos 800 ml water a pinch of salt 1 tbsp cane sugar 1 tbsp gin crushed ice		Mango sorbet �?Sorbetto di mango

		Blend the mango pulp with the water, sugar, salt, gin and crushed ice. Keep in the freezer until ready to serve.

For an evening of kisses �?Cold Zabaglione

It is one of the loveliest times of the year - just about time for summer vacation�? You can finally relax. It’s a beautiful evening, the moon is full and your sweetheart is at your side. You kiss passionately, as the famous latin poet, Catullus, describes so well in his Carme "Voluptas". But since we don’t live with love alone, between one kiss and another, we suggest the following sweet - titbit, to be prepared ahead of time, so that the rest of the evening can be saved for kisses. This is a typical Italian dish which will allow you time to continue your romantic evening, ever sweeter and more delicious.		Voluptas Da mi basia mille, deinde centum, dein mille altera, dein secunda centum, deinde usque altera mille, deinde centum. Dein, cum milia multa fecerimus, conturbabimus illa, ne sciamus, aut ne quis malus invidere possit, cum tantum sciat esse basiorum. Voluptuousness Give me a thousand kisses, then a hundred more. And then another thousand, and a hundred more. Then a thousand more, and another hundred! We’ll confuse the sums, not wishing to know, and avoid the evil eye of envy from seeing how many our kisses really were.

APHRODISIAC RECIPE

Serves Two 3 egg yolks 3 tbsp sugar 2 tbsp Marsala 1 sachet gelatine, dissolved in 3 tbsp warm water For decoration a dash of whipped cream with 1 tbsp sugar 2 cherries		For an evening of kisses �?Cold Zabaglione

		Beat the egg yolks, the Marsala, the sugar and the gelatine in a large bowl. Transfer to a double boiler and beat until the mixture thickens and becomes frothy. Be careful not to boil. Remove from heat and continue to beat for a few minutes. The zabaglione is ready! Pour it into 2 glass dessert flutes and allow to cool in the refrigerator until set. Before serving, decorate with the whipped cream and top with cherries.

Bananas Siu Timtim

A little dessert to sensualise your tête à tête.
Allusive, energizing and light, you may take it out at the right moment. Taste it with sensual pleasure, looking at each other in the eyes, whispering tender love words like �?siu timtim- I adore you, honey�?in Chinese. You’ll touch heaven!

APHRODISIAC RECIPE

Serves Two 2 bananas, ripe and big 250 gr. natural yogurt 50 gr. maple syrup 75 gr.sugar the juice of 1/2 lemon 1 tsp vanilla flavour 3 maraschino cherries, to decorate		Bananas Siu Timtim - Banane Siu Timtim

		Take out the flesh from the bananas and keep the peels wrapped in cling film to avoid oxidation.. Put now the bananas and all the other ingredients in the mixer-machine, mashing well. Make ice cream as usual in the ice cream machine or freeze in a large metallic bowl stirring frequently. When the ice cream is ready, place it in the banana skins and decorate at your taste with the maraschino cherries.

Posted By,...

Coolwaters,...Assistant Manager

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
THE SACRED INTERNAL FLAME	[email protected]

Chocolate mousse from the Serpent God

Stuffed caramel walnuts from Cleopatra

Champagne ice-cream

Mango sorbet �?Sorbetto di mango

For an evening of kisses �?Cold Zabaglione

Bananas Siu Timtim