Chennai

Kick-start your Valentine’s week with sweet delicacies

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.

migrator

Updated:9th Feb, 2020 at 2:44 AM

Chennai

Almond Strawberry Cream

Ingredients:

Almonds: ½ cup
Strawberries (fresh): 12-14 pcs
Whipping cream: 1 cup
Holy basil leaves (Tulsi): 1 tsp
Sugar (powdered): 3 tbsp

Method

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.

Textures of Raspberry

Ingredients:

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.

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.