Indulge in the art of love with these enchanting Valentine’s Day recipes, meticulously crafted to captivate your taste buds and create unforgettable moments. From decadent desserts to savory delights, each dish is a celebration of romance, designed to add a touch of culinary magic to your special day. Elevate your Valentine’s experience with these recipes, as they blend passion and flavor for an intimate and delightful dining experience with your loved one.

Vanilla Mousse With Raspberry Jelly by Chef Dinesh Rana, Executive Chef, Courtyard by Marriott Aravali Resort

Ingredients

Vanilla Mousse:

Cream: 250g

Milk: 250ml

Vanilla pod: 1

Sugar: 75g

Egg yolk: 120g

Gelatin: 18g

Whipped cream: 400g

Method:

Boil milk and cream with sugar.

Add vanilla pod and egg yolk, bring to 85°C.

Add bloomed gelatin, stir, and let it cool.

Add whipped cream once cooled.

Raspberry Jelly:

Raspberry puree: 250ml

Sugar: 25g

Agar-agar: 2g

Sugar: 6g

Method:

Boil puree with sugar until 90°C.

Add agar-agar with sugar and pour on top of mousse.

Vanilla Sable:

Flour: 340g

Sugar: 225g

Egg yolk: 95g

Butter: 255g

Salt: 3g

Baking powder: 16g

Method:

Mix sugar and butter, add egg yolk, then add flour, baking powder, and salt.

Preheat oven to 180°C, bake for 12 minutes.

Cut into a round shape immediately after removing from the oven.

Dust with cocoa butter.

Assembly:

Pour mousse into mold, let it cool.

Add jelly, chill for 14 minutes.

Place sable base on top, freeze for five hours.

Remove mold, garnish with cocoa red spray.

Poached Pears In Mulled Wine by Chef Aman Jaiswal, Executive Chef, Essex Farms

Ingredients:

Pears: 1kg (peeled)

Red wine: 1 1/2 bottles

Star anise: 2g

Cinnamon: 1g

Crushed blueberries: 35g

Cloves: 4

Brown sugar: 35g

Method:

Peel and cut pears, deseed.

In a pan, combine wine, star anise, cinnamon, blueberries, cloves, and brown sugar.

Simmer until pears are soft.

Remove pears, reduce wine to 3/4th.

Place pears in reduced wine. Enjoy poached pears in mulled wine.

Raspberry And Rose Entremet by Chef Sandeep Kalra, Director of Culinary,  Pullman and Novotel New Delhi Aerocity

Ingredients

Raspberry Pate Bombe:

Egg yolks: 12

Castor Sugar: 240g

Water: 50g

Raspberry puree: 200g

Gelatin: 5g

Whipping cream: 500g

Rose and Gulkhand Cremeux:

Milk: 180g

Fresh cream: 180g

Egg yolks: 6

Fresh rose petals: 20g

Gulkhand: 50g

White chocolate: 100g

Gelatin: 1g

Almond Dacquoise:

Almond powder: 600g

Egg whites: 200g

Castor sugar: 200g

Assemblage:

Pipe Raspberry Pate Bombe into a 1kg ring.

Cut frozen rose and raspberry cremeux, place in the center.

Add cut almond dacquoise.

Freeze for glazing later.

Lamb Ragu Pasta by Chef Arun Thakur- Executive Sous Chef, Shangri-La Eros New Delhi

Pasta Dough:

Pasta ’00’ flour: 0.200kg

Egg yolks: 3

Beet juice: 0.050lt

Salt

Stuffing:

Lamb shank: 0.500kg

Rosemary: 0.002kg

Leek diced: 0.050kg

Celery diced: 0.050kg

Carrot diced: 0.050kg

Onion sliced: 0.050lt

Garlic: 0.005kg

Peppercorn: 0.002kg

Bayleaf: 0.001kg

Red wine: 0.150kg

Tomato puree: 0.100kg

Olive oil: 0.010lt

Flat leaf parsley: 0.005kg

Parmesan cheese: 0.050kg

Salt: 0.002kg

Pasta Sauce:

Unsalted butter: 0.030kg

Vegetable stock: 0.030kg

Cheese Fondue:

Grana Padano: 0.025kg

Cream: 0.025kg

Method:

Make pasta dough, roll thin sheets.

Prepare lamb ragu stuffing with vegetables, wine, and tomato puree.

Make cheese fondue by melting Grana Padano and cream.

Assemble pasta with lamb ragu, sauce, and cheese fondue.

Zanzi-Tiramisu by Chef Hemant Joshi

Ingredients

Mascarpone Mix:

Mascarpone cheese: 500g

Eggs: 4

Sugar: 50g

Vanilla essence: 5ml

Whipped cream: 200g

Syrup:

Sugar: 10g

Water: 19ml

Coffee powder: 03g

Rum (Kahlwa): 3.5ml

Lady Finger Layer:

Lady finger: 4pc

Syrup: 40ml

Cream: 90g

Method:

Cook egg yolks, sugar, and milk until thickened.

Chill, mix in mascarpone cheese.

Beat cream with vanilla until stiff peaks.

Dip lady fingers in coffee-rum syrup.

Layer mascarpone mix and lady fingers.

Repeat layers, dust with cocoa powder.

Khoya Dumpling With Roasted Strawberries by Chef Pawan, Executive Chef, Red, Vasant Vihar

For Sugar Syrup:

Sugar: 500g

Water: 500ml

For Clotted Cream:

Elle & Vire cream: 500g

Roasted Strawberry:

Strawberry: 500g

Powder sugar: 30g

Mint leaves: 1gm

For Khoya Dumpling Dough:

Flour: 450g

Khoya: 250g

Cottage cheese: 120g

Cornflour: 15g

For Frying:

Ghee: 300ml

For Soaking:

Sugar: 500g

Water: 500ml

Garnish:

Mint leaves: 1g

Instructions:

Make sugar syrup by boiling sugar and water.

Warm Elle & Vire cream, let it reduce.

Cut strawberries, marinate with sugar and mint, grill.

Mix khoya dumpling dough, shape into small portions, fry in ghee.

Soak in sugar syrup for 1-2 hours.

Garnish with roasted strawberries and clotted cream. Enjoy!