What better way to express love than through food? Here are some recipes from culinary experts that demonstrate the use of aphrodisiacs like strawberries, pomegranate and raspberries.
Strawberries (fresh): 12-14 pcs
Whipping cream: 1 cup
Holy basil leaves (Tulsi): 1 tsp
Sugar (powdered): 3 tbsp
- Toast the almond flakes in the oven at 180°C for 4 minutes.
- Cut the strawberries into 1 cm dices.
- Whip the cream along with sugar. Do not over whip it or the butter will separate.
- Mix the almond flakes and strawberries into the cream along with hand torn holy basil.
- Garnish with almonds and sliced strawberries.
- In a mixing bowl mix raspberry puree, milkmaid and Greek yoghurt and bake at 150°C.
- Prepare a coarse powder of dried raspberry and keep it aside.
- Mix raspberry puree, sugar and salt. Then set it in a desired mould and freeze it.
- Mix distilled water and sodium alginate in a bowl and dip the frozen raspberry in the mix and keep it on a plate.
- Pre-plate the dessert with raspberry curd, raspberry soil and raspberry spheres.
- Add the whisky and syrups in a shaker along with the egg white.
- Reverse shake well. Pour it in a coupe glass (stemmed glass).
- Garnish with whipped cream and chocolate chips. Serve with cut strawberries.
- Recipe by bar executive Ashish Varma from Sheraton Grand Chennai Resort and Spa.
Castor sugar: 100gm
Gelatin sheets: 3
Pomegranate juice: 300gm
Agar agar: 3gm
- Bring milk, cream and sugar together to a boil. Cool down to luke warm temperature.
- Take gelatin in separate bowl and soak with water (30 ml). Refrigerate for some time and then melt over double boiler.
- Add gelatin to a warm mixture of cream and milk, keep it aside for 30 minutes and pour in mould or glass.
- Take fresh pomegranate juice and sugar, warm it and add agar agar. Bring it to a boil, cool the mixture and add on top of panna cotta. Set again in refrigerator, serve chilled.