Hearts and roses are not only synonymous with Valentine’s Day but with teatime as well.

Whether you plan a store bought or homemade special afternoon tea or a high tea, the complement of both to your edibles and table will be the added touch of love.

Assorted Afternoon Tea Sandwiches

High Tea Beef Stew with Heart Shape Pie Crust Toppers

Afternoon Tea or Low Tea vs. High Tea: Please do not refer to your afternoon tea as a high tea.  Remember, a high tea is served in the late afternoon or early evening (5 PM to 7 PM), taking the place of supper or dinner.  Served at a “high” table with seated place settings.  The foods are heartier and consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards, and fresh fruits.  The tea may be served hot or iced.  The addition of any supper dish would be appropriate.  The terms Afternoon Tea and High Tea are not interchangeable.

Truffles, Rose Jellybeans, Peppermint Pillows, Pate de Fruit, Marshmallows

Petit Fours, Meringue Kisses, Rose Macarons

How to use a dessert fork and spoon: When both a dessert fork and spoon are set or presented on a table, the fork tines are facing to the right and the spoon is set above the fork with the bowl facing left. Before one begins, using two fingers, one slides the utensils into position – the fork to the left of the plate and the spoon to the right of the plate.

Both the fork and the spoon are picked up together. For soft desserts the fork is held in the left hand with the tines facing downward (European style), and the spoon in the right hand with the bowl facing upward.  The fork is used to either anchor the dessert or help push the food into the bowl of the spoon. The fork is then lowered, still in one’s hand with tines downward to plate level. The spoon is then lifted to one’s mouth to consume the contents.

If a layered or solid dessert – cake, pie, etc., the fork is used as the main utensil and the spoon is the helper. The spoon is then lowered to the plate level, bowl facing downward. The fork is then lifted to one’s mouth to consume the contents.

How to use a spork: A spork combines a spoon and fork into a single dessert utensil. Because of the tines, it is set on the table with the tines facing to the right.  The spork is set either above the plate with the tines facing to the right or vertically to the left of the plate. See photo above.

Vanilla ~ Rose Mousse 

Ingredients: 1-1/4 cups heavy whipping cream, divided; 2 tablespoons sugar; 2 large egg yolks; 7 ounces white baking chocolate, chopped; 1 teaspoon pure vanilla extract*; 1 teaspoon rose water*; Optional: Edible roses.  *Nielsen Massey Madagascar Bourbon Vanilla Extract and Rose Water.

Preparation: In a double boiler melt the white chocolate.  Set aside.  In a small saucepan, combine 1/4 cup cream and sugar; cook over a medium heat until small bubbles form around the sides of pan but do not allow to boil. In a separate bowl, mix a small amount of the hot mixture into the egg yolks.  Add the mixture into the saucepan. Stir constantly over a low heat until the mixture is thick enough to coat the back of a wood or metal spoon. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth. Add vanilla extract and rose water. Transfer all into a large bowl; cool 10 minutes.  In an electric mixer beat the remaining 1 cup cream until whipped soft peaks form.  Fold in the whipped cream into the white chocolate mixture. Place into the serving dish of choice ~ dessert ramekins, glasses, bowl, spring form pan. Cover with cellophane wrap.   Refrigerate for a minimum of one hour.  Serves 4.

©Ellen Easton