Love isn’t measured in grand gestures but in the warmth of shared moments. This Valentine’s Day, celebrate love with exquisitely handcrafted desserts by top chefs.
Be it the Berry Caviar Cheesecake, the Fruit Posset, or the Raspberry Bonbons— each recipe stands perfect for creating sweet memories that will last forever
Berry Caviar Cheesecake
This indulgent cheesecake from Chef Varad Kotnala, Executive Sous Chef at The Ritz-Carlton, Bangalore combines the richness of classic New York-style cheesecake with an elegant topping of berry caviar and delicate caramel nest.
The creamy, velvety texture of the filling contrasts beautifully with the buttery biscuit base, while the berry caviar adds a sophisticated touch making it perfect for special occasions.
Berry Caviar Cheesecake (Serves 8-10) Ingredients: For the Base:
- Plain biscuits: 200g
- Unsalted butter (melted): 120g
For the Filling:
- Cream cheese (softened): 500g
- Plain flour: 2 tbsp
- Vanilla extract: 1 tsp
- Sour cream (full fat): 125g
- Caster sugar: 300g
- Lemon zest: 1 lemon
- Large eggs (room temperature): 3
For Toppings:
- Berry caviar
- Caramel nest
Method:
- Preheat oven to 160°C/320°F (140°C fan). Prepare a 20cm springform tin with parchment paper.
- For the base: Process biscuits until fine, combine with melted butter and press into tin.
- For the filling: Beat cream cheese until smooth. Gradually incorporate flour, vanilla, sour cream, sugar, and lemon zest. Add eggs one at a time, mixing until just combined.
- Pour filling over the base and bake for 55 minutes until lightly golden and slightly jiggly.
- Cool in oven with door ajar, then refrigerate for a minimum of 4 hours.
- Garnish with berry caviar and caramel nest before serving.
Fruit Posset
A classic English dessert transformed with bright citrus notes and fresh fruits. This silky-smooth, creamy dessert offers the perfect balance of sweet and tart flavours. Its elegant simplicity and make-ahead convenience make it an ideal choice for dinner parties or special occasions.
Fruit Posset (Serves 6)
Ingredients:
- Heavy cream: 480ml (2 cups)
- Granulated sugar: 133g
- Lemon zest: 1½ tablespoons
- Lemon juice: 90g (from 2 lemons)
- Fresh fruits: 1½ cups (raspberries, blueberries, or mixed berries)
Method:
- Prepare a 2-cup glass measuring cup and six small ramekins or dessert cups.
- In a medium saucepan, combine cream, sugar, and lemon zest. Bring to a boil over medium heat.
- Simmer for 8-12 minutes, stirring frequently until mixture reduces to exactly 2 cups. Monitor by checking with a measuring cup periodically.
- Remove from heat and stir in lemon juice. Let cool for 20 minutes.
- Strain the mixture through a fine-mesh strainer into a bowl.
- Divide evenly among prepared ramekins.
- Refrigerate uncovered for a minimum of 3 hours.
- Cover with plastic wrap and chill for up to 2 days.
- Serve topped with fresh berries of choice.
Chef’s Note: For perfect consistency, ensure the cream mixture reduces to exactly 2 cups during simmering.
Raspberry Bonbons
This Valentine’s Day special recipe by Pastry Chef Amit Kumar Patra, Hilton Bangalore Embassy Golflinks—Raspberry Bonbons— is the perfect treat to add a spark to your love. With its delightful flavours and beautiful look, it’s sure to make your celebration extra special.
Ingredients:
- 250g – white chocolate
- Edible pink and white colour – as needed
- 100g – fresh raspberries
- 20g – sugar
- 10g – liquid glucose
- 2g – corn flour
Method:
- Melt the white chocolate over a double boiler. Once melted, divide the chocolate into two portions.
- Add red food colouring to one portion to create the pink chocolate. In the other portion, add white food colouring to keep it white.
- Using acrylic chocolate moulds, pour a layer of white chocolate into each mould and gently tap to remove air bubbles.
- Pour the pink chocolate on top, ensuring it forms a shell by allowing the excess chocolate to drip out.
- In a saucepan, combine water, sugar, liquid glucose, and raspberries. Cook the mixture until it thickens.
- Once thickened, add cornflour and mix well. Let the raspberry mixture cook for an additional 2 minutes.
- After the raspberry filling cools down, spoon it into the chocolate shells.
- Seal the bonbons by adding another layer of pink chocolate over the raspberry filling.
- Allow the bonbons to set completely before demolding.
Yield: 2-5 servings (depending on size)
Prep Time: 1.5 hours
Serving Size: 3 people
Read more: Food Voyager
