IT’S Valentine’s Day and love is in the air!

Check out this week’s page three in the Advertiser to see how she got on and if she found the right ingredients to create a stylish three-course menu.

Below are two dessert recipes she tackled at the class with help from head chef Simon Ayres and sous chef Jon Tite.

Chocolate mousse (serves 2)

100g melted dark chocolate (left to cool for five minutes)

100ml double cream

2 egg yolks

2 tbsp sugar

Whisk cream until semi whipped.

Whisk eggs and sugar until pale and fluffy.

Fold chocolate into egg sabyon then quickly fold in the double cream.

Flavour with whatever takes your fancy. If using alcohol, half a shot will do.

Cheesecake crumble (serves 2)

100g cream cheese

100ml semi whipped double cream

50g caster sugar

Whisk the cream cheese and sugar together.

Fold in the semi whipped cream.

Taste and adjust if needed.

Crumble topping

100g flour

100g butter

2 tbsp sugar

Combine all ingredients on a bowl.

Rub the butter, flour and sugar together until it resembles breadcrumbs (cold hands work best).

Spread out on a baking tray.

Bake at 180 degrees for 15 to 20 mins turning every few minutes.

Both desserts can be presented in a clear wine glass for a restaurant style affect and can be topped with ingredients of your choice.