Kick-start your Valentine’s week with sweet delicacies

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:

FOR Raspberry curd

Raspberry puree: 112gm

Milkmaid: 96gm

Greek yoghurt: 82gm

Dried raspberry: 80gm

Raspberry sphere

Raspberry puree: 150gm

Sugar: 10gm

Salt: 1 pinch

Spherification bath

Distilled water: 1000ml

Sodium alginate: 5gm

Method:

• 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.

Flapjack

Ingredients:

Ballentines whisky: 60ml

Home-made cinnamon syrup: 15ml

Maple syrup: 15ml

Egg white: 10ml

Garnish: Whipped cream, Chocolate chips

Method: 

• 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. 

Pomegranate & Vanilla panna cotta

Ingredients:

Fresh cream: 350 ml
Milk: 150ml
Castor sugar: 100gm
Gelatin sheets: 3
Pomegranate juice: 300gm
Agar agar: 3gm
Sugar: 30gm

Method:

• 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.

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