February 11, 2022 • bachelor insider
EXCLUSIVE: Katie Thurston & John Hersey Share Their Favorite Valentine’s Day Date Night Recipes
Celebrate love with Bachelor Nation!
Valentine’s Day is approaching, and here at Bachelor Nation, we love any excuse to cheers to love.
And the key to some Bachelor Nation stars’ hearts is actually through their stomachs.
Enjoying food together, whether that’s a home-cooked meal or a fancy date night out, is an extremely special way to connect.
So former Bachelorette Katie Thurston and her boyfriend, fellow Bachelor Nation star John Hersey, are sharing their favorite romantic recipes.
Check out their exclusive interview with BachelorNation.com below!
Bachelor Nation: Is there a type of food you find to be the most romantic?
John Hersey: For me, any home-cooked meal that we can cook together! A glass of wine while cooking is necessary.
Katie Thurston: Agreed! Anything paired with red wine!
BN: Love that! Do you have a favorite meal that your significant other has made for you?
KT: I love John’s vegan butter chicken (Murgh makhani)!
JH: Katie makes an incredible breakfast, which is perfect, because I’m the worst at making breakfast foods.
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BN: Sounds like you make a great match! Is there a favorite meal you’ve made for your significant other?
KT: My jackfruit pulled “pork” BBQ sliders! This is my favorite recipe to use for these.
JH: Oooh, my garden salad alongside my truffle and mushroom ravioli with a pesto cream sauce.
BN: Those both sound delicious! Do either of you have a recipe you’d like to share that you’ll be preparing for your partner this Valentine’s Day?
JH: Yes! I have a recipe for an amazing dessert — Bittersweet Chocolate Pots de Crème.
Ingredients:
1 ½ cups heavy cream
½ cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
⅛ teaspoon kosher salt
Crème fraîche or whipped cream, for serving
Instructions:
- Preheat oven to 300 degrees.
- In a heavy saucepan, bring cream and milk to a boil.
- Remove from heat; whisk in chopped chocolate until smooth.
- In a large bowl, whisk together the yolks, sugar, and salt. Whisking constantly, slowly pour hot chocolate into yolks.
- Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven.
- Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
- Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes.
- Transfer cups to a wire rack to cool completely.
- Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
