Sat | Jan 29, 2022

Love Kitchen : Make it Your Sweet Spot

Published:Tuesday | February 7, 2017 | 12:00 AMKimberly Goodall
Molten chocolate is the perfect sweet treat for Valentine's Day. .
Let Chef Cunny’s strawberry cheesecake ice cream be your guilty pleasure this Valentine's Day.
Coconut and Ginger Creme Brulee is sweet and satisfying to your taste buds.

Nothing says 'I love you' like home-made sweet treats that you can serve up to your sweetheart. Create your own love kitchen with mouth-watering goodies like chocolate, chocolate syrup, whipped cream, strawberries, and bananas that will take you to that sweet spot.

If you are not sure where to turn, you are in luck. Courtesy of Chef Noel Cunningham, here are some sweet deals for you and yours.

According to Chef Cunningham, "These desserts are easy to make and you don't have to be a professional to make these delicious treats from scratch."


In photo: Coconut and Ginger Creme Brulee is sweet and satisfying to your taste buds.

Coconut and Ginger Creme Brulee

(Makes 4)


1 cup coconut milk

2-3 large slices of fresh ginger

1tbs softened butter

3 large egg yolks

2 large eggs

1/2 cup white sugar plus 4 tbs. for the top

(Special Equipment)

Rimmed sheet tray

4 (4oz) ramekins

Kitchen torch


1. Preheat oven to 3258F. In a medium saucepan, add coconut milk and fresh ginger slices. Warm gently over medium heat until milk comes to a simmer. Do not let it boil. Let stand for 10 minutes.

2. Place ramekins on a rimmed sheet tray and use the softened butter to coat the inside of each and set aside.

3. In a large mixing bowl, add egg yolks, eggs and sugar. Whisk until light and foamy. Remove the ginger slices from the coconut milk and add to egg mixture. Gently whisk until custard is light and frothy. Pour mixture into a 2-cup glass measuring cup (this makes it easier to fill) and gently pour custard into ramekins.

4. Place sheet tray in oven then carefully pour hot water into the bottom of the tray, until it reaches quarter way up the sides of the ramekins. The water will help create steam during baking and aid in setting the custard.

5. Bake for 30 to 35 minutes. Custard will have a slight jiggle when finished, but a cake tester should come out clean. Chill covered for six hours.

6. When you're ready to serve, remove chilled ramekins from the refrigerator and sprinkle one tablespoon of sugar evenly across the top of each. Using a kitchen torch, heat sugar until golden brown and a hard shell forms on the surface.

Chef Cunny's strawberry cheesecake ice cream

A scoop of delicious ice cream is just what you need to make that day extra special, especially when it's this delicious. This strawberry cheesecake ice cream recipe is quick and simple and only takes a few ingredients to seal the deal for your special someone.


Strawberry Filling

1 16oz package fresh strawberries, hulled

2/3 cup sugar

2tsp vanilla

Juice from 1/2 lemon

Ice cream

1pt heavy whipping cream

1 can (14oz) sweetened condensed milk

4oz cream cheese, room temperature

1/2 cup crushed graham cracker


1. For the strawberry sauce, combine strawberries, sugar, vanilla and lemon juice in a medium saucepan. Cook over medium heat until sugar dissolves and the strawberries soften, six to eight minutes.

2. You may need to break the strawberries down a bit with a fork or a potato masher.

3. Transfer sauce to a bowl and refrigerate until cool.

4. For the ice cream, using a handheld mixer, begin by whipping the cream cheese until smooth. Add the sweetened condensed milk and continue beating until smooth. In a separate bowl, using the hand mixer with whisk attachments, whip the heavy whipping cream until stiff peaks form.

5. Fold whipped cream ever so gently into the cream cheese mixture. Pour half the whipped cream mixture into a 9x5 inch loaf pan. Drizzle with strawberry sauce and 1/4 crushed graham crackers and using a butter knife, swirl.

6. Pour remaining whipped cream mixture on top. Drizzle with remaining strawberry sauce and graham cracker. Swirl again.

Freeze for 4-8 hours or overnight.


Molten Chocolate


1/2 cup (113g) unsalted butter, cut into pieces

6 ounces (170g) semi-sweet or bittersweet chocolate chips

3 large eggs, separated

1/3 cup (65g) granulated white sugar

1tsp pure vanilla extract

1/8tsp cream of tartar

1tbs granulated white sugar


1. Preheat oven to 1808C or 3508F.

2. Melt chocolate and butter together over a double boiler or Microwave it for 2 minutes with 30 second intervals, checking in between and stir.

3. Once the chocolate and butter melts completely, mix in the butter and add vanilla. Stir well - let it cool.

4. In a mixing bowl, beat eggs yolk with 1/3 cup sugar till creamy and sugar granules dissolve then whisk egg white with 1 tsp of sugar till light and fluffy.

5. Combine the egg yolk and egg white mix in the chocolate and butter until just incorporated. Do not over mix or the batter will deflate.

6. Butter bottom and sides of your ramekins and pour the batter about 3/4 full. Place the ramekins on a baking tray and bake for 10-15 minutes. Serve hot with whipped cream or vanilla ice cream.

Chef Noel Cunningham


Instagram and twitter: @iamchefcunny