The lure of the ocean draws lovers each Valentine’s Day to Terranea Resort in Rancho Palos Verdes. Whether celebrating a safe and comfortable stay along our scenic 102 acres, or enjoying a cozy day of romance at home – enjoy these offerings that you’re sure to fall in love with.
Bring a taste of Terranea to your at-home Valentine’s weekend celebration with our Valentine’s Day Prix Fixe Menu To-Go! Our talented culinary team of chefs has created a gourmet menu, featuring a first course of Cream of Wood Mushroom Soup with freshly harvested mixed mushrooms and shaved truffle crackers; second course features Surf & Turf with Filet Mignon Medallions & Grilled Santa Barbara Spot Prawns, Burgundy caramelized glaze, Meyer lemon butter, scalloped new potato with heritage root vegetables; third course includes a Chocolate Mousse Caramel Sea Salt Parfait.
Our romantic dining offerings also include a delicious Valentine’s Day Vegetarian Menu, featuring a first course with Cream of Jerusalem Artichoke with goat milk crème fraiche; the second course offers a Smoked & Roasted Vegetable Polenta Cake & Wood Mushroom Tart with Shaved Truffles, preserved tomato cream, and scalloped new potato with heritage root vegetables; the third course includes a Chocolate Mousse Caramel Sea Salt Parfait.
And don’t forget to purchase sweets for your sweetheart! Terranea’s award-winning pastry team has crafted a decadent selection of desserts and sweet treats to share with loved ones throughout the entire month: Chocolate-dipped strawberries; Chocolate Heart Boxes filled with chocolates; Red Ricciarelli cookies (gluten-free); Red heart-shaped shortbread cookies, Red and white velvet chocolate bark; Chocolate, peanut butter crunch, and sea salt caramel truffles, 9 per box; Spring truffles, assorted flavors in hand-crafted chocolate shoe; Additional Valentine’s Day desserts include a Red Velvet Cream Cheese Cake, and White Chocolate Mousse Toasted Macadamia Nut Lime Tart. Items are available for purchase in sea beans or guests may order in advance online at terranea.com/store.
Looking for a date idea? Terranea also offers endless opportunities to explore the natural environment of the Palos Verdes Peninsula. Through the resort’s Adventure Concierge, guests can get up close and personal with local flora and fauna in the coastal preserve. Private adventure lessons are available to try your hand at archery or horseback riding. The Links at Terranea is also featuring a Valentine’s Day Couples Package with a special rate of $130 for two players, walking carts included. For a kid-friendly activity that’s sure to entertain, purchase a Kids Club Activity Box online or at pointe discovery, or pick up a contactless activity kit fun for the whole family, including Stargazing, Mandala Painting, S’mores roasting and more!
And if you’re looking for the perfect gift, Terranea’s Digital Getaway Certificates and gift cards can be used resort-wide for dining, golf, spa, activities, stays, and more! Available for purchase at terranea.com/store.
Cook up some romance yourself with a little quality time in the kitchen. This unique take on a signature soufflé hints at the ocean without overpowering the dish. Warming ginger adds just a touch of heat to spice up the night.
One dessert. Two spoons. Now that’s pretty sweet.
Salted Dark Chocolate Soufflé with Strawberry, Ginger Chantilly Cream
Makes (1) 16-ounce or (2) 8-ounce soufflés
2 tablespoons water
1 tablespoon peeled, fresh, grated ginger (2-inch piece)
2 tablespoons granulated sugar
Butter inside of a 16-ounce ramekin, dust with granulated sugar. Tap out excess sugar and chill.
3 tablespoons all-purpose flour, or bread flour for a “chewier” texture
1 ounce unsalted butter
1/3 cup dark chocolate chips 62% cocoa, slightly melted
4 fluid ounces whole milk
1 deseeded, scraped vanilla bean, seeds only
3 tablespoons granulated sugar
2 large egg yolks
3 large egg whites, room temp
pinch, cream of tartar
pinch, natural sea salt (plus extra to sprinkle on top)
Strawberry & Ginger Chantilly Cream (recipe below)
Preheat oven to 400º. Combine ingredients for Ginger Syrup. Cook over medium heat until sugar dissolves. Strain liquid and reserve. Should yield approximately 1 tablespoon of syrup. Save ginger pulp for Chantilly Cream recipe below.
In a medium saucepan slowly whisk the flour into the melted butter, making a blonde roux paste. Cook about 3–4 minutes without browning. Remove from heat and add chocolate chips to a warm (not hot) mixture. Stir until fully combined and the chips are completed melted into the base.
Scald milk and vanilla by bringing to a near boil and remove from heat. Add ginger syrup. In a separate bowl, beat egg yolks with sugar until fluffy and pale in color. Slowly add a small amount of hot milk to the egg mixture and then mix the two mixtures. (This prevents the egg yolks from scrambling.) Combine with chocolate roux mixture. Reserve. Can be made a day in advance. Warm over a double broiler until batter stirs easily.
Whip egg whites in a clean bowl on medium until frothy. Add cream of tartar and whip until stiff peaks form yet meringue is still glossy and not dry. Whip ¼ of the meringue into the room-temperature soufflé batter until mixed throughout. Carefully fold in the rest of the meringue (leave visible streaks of meringue). Transfer batter to a piping bag. Pipe into prepared ramekins, with a circular motion. Make sure that the top 1/8-inch of the inside rim of the ramekin is clean by taking a thumb around the top inner edge to remove the butter and sugar. This allows the soufflé to peak and rise with ease. Smooth top of soufflé with a wet finger or back of a wet spoon.
Turn oven temp down to 375º after the first 4 minutes. Bake soufflé on a sheet tray on the middle rack of the oven until it rises 1 inch above rim, about 15 to 20 minutes. Remove from oven. Sprinkle with sea salt. Dust with powdered sugar. Serve immediately with Strawberry & Ginger Chantilly Cream and vanilla bean ice cream.
Note: Oven temps may vary. Place soufflé away from hot spots and resist opening the oven door until they have risen. If the soufflé is not done inside, turn the oven up 25º and reheat until it rises and is cooked through.
Strawberry & Ginger Chantilly Cream
Whip 1 cup of heavy cream with 3 tablespoons of granulated sugar or powdered sugar. Once the cream starts to thicken, add the ginger pulp. Continue to whip until thick peaks form. Fold in 3 to 4 finely diced fresh strawberries. Add additional sugar to taste. Reserve under refrigeration until ready to use.
Clean the mixing bowl and whisk with white vinegar and water and dry completely before whipping egg whites.
Make sure egg whites are room temperature and free of any egg yolks before whipping. Buy a container of pure egg whites for perfect, no-hassle meringue.
Don’t overmix base, and carefully transfer mixture to the piping bag, or the soufflé mixture will deflate and not have enough structure to properly rise.
Undercooked soufflés can be reheated for a few minutes to rise again if they are still warm from the oven. Leave the oven on. Turn it up 25º in case you need to pop the soufflé back in for a couple minutes.
If the top surface is cracking, your oven might be too hot or you may have cooked it too long. A dusting of powdered sugar and Chantilly Cream can solve most soufflé imperfections. Enjoy!
For more information about Terranea Resort’s Valentine’s Day contactless offerings, please visit www.terranea.com/heart.