Too Sweet to be Forgotten

Whether you like it or not, Valentine is here to stay…FOREVER!! Well, once in a year of course. Take note, it’s Feb 14^th.   So whether YOU LOVE or LOATHE this time of the year, there is no escaping to this reality!

In this age of e-mails, e-cards and abbreviated text messages, the notion of Love letters apparently becomes quaint, but sharing Valentine’s sweets, apart from the usual Flowers and Chocolates and yes...Teddy Bears,  are indispensable!

Executive Chef Sultan has compiled some of the sweetest desserts you and your love one can share this Valentine’s Day, available at any of our outlets.  (If your time permits, you can even try it on your own)

Have a look at these desserts that is truly too sweet to be forgotten!

Dark and white chocolate brownie with fresh berries

(La Cascada-Elite Crystal Hotel)

Dark and white chocolate brownie with fresh berries

Ingredients

Butter-300

Sugar-625gm

Egg-10no

Dark chocolate-625gm

White chocolate-625gm

Flour-325gm

Mixed nuts-125gm

Vanilla essence-5ml

Method:

• ·         Beat egg and sugar in a mixing bowl with the help of a whisk till fluffy.
• ·         Divide butter into two equal part and mix with both dark chocolate and white    chocolate and melt them both.
• ·         Mix the flour and nuts together and divide the mix in to two equal parts.
• ·         Take the beaten egg and divide into two bowls and pour the melted dark chocolate in one bowl and white chocolate in two other.
• ·         Then fold the flour with the both chocolate mixtures.
• ·         One both mixtures are ready pour it in a greased tray.
• ·         Mix both the dark and white mixer like a marble effect.
• ·         Bake the mixture in a pre heated oven at around 150 degrees c for about 30min till it is cooked.
• ·         When it is cooked make it cool and cut it in desired shape served it with fresh berries.

Vanilla cheese cake with fresh strawberries

Ingredients:

Egg yolk- 3 pcs

Whole egg- 1 pcs

Sugar- 100 g

Whipped cream -250 g

Cream cheese-250 g

Vanilla essence-15ml

Gelatine-15 g

Cookies crumb for base-200g

Fresh strawberry-100g

Strawberry coulee-50ml

Method:

·       Soak gelatin in little water
·       Mix egg yolk, egg, sugar in a mixing bowl put it on a double boiler and whisks it till                   it become creamy consistency.
·       Put cream cheese in the mixture mix it properly.
·       Heat the gelatin and pour it in the mixture.
·       Take it out from double boiler let it  cool.
·       Then put vanilla essence and fold whipped cream in the mixture.
·       Once mixture is ready pour it in a desired mold with a base of cookie crumb and                        freeze it.
·       Once it is set serve it with fresh strawberries 

IL Giardino (Elite Seef Residence)

Dark and white chocolate mille feuille with fresh berries in raspberry coulee

Ingredients:
Dark Chocolate- 250 g
White Chocolate- 600g
Fresh Cream- 300 g
Whipped Cream- 600 g
Gelatin- 15 g
Assorted Fresh berries- 100 g
Raspberry Coulee -200 g

• Method:
  ·        Take the dark chocolate in a bowl and melt it on a double boiler.
  ·        Once it is melt pour the chocolate on butter paper and spread it with a pallet knife          evenly.
  ·        Once its set cut it with a heart shape cutter in an individual pieces.
  ·      For filling.
  ·        Put gelatin in little water.
  ·        Heat fresh cream in a saucepan and bring to boil.
  ·        In a separate bowl put the white chocolate and pour the boiled cream in it and mix          well till all chocolate melt.
  ·        Heat the gelatin and pour in the chocolate mixture.
  ·        Then gently fold the whipping cream in the chocolate mixture.
  ·        Then assemble the heart shape dark chocolate pieces fill it with white chocolate              mousse
  ·         Present it with glass of mixed berries pored with raspberry coulee.

Raspberry macaroons with white chocolate and raspberry mousse

Ingredients:

For raspberry macaroons

Almond powder-250gm

Icing sugar-205gm

Egg white 1-65gm

Sugar-160gm

Water-50ml

Egg white 2-75gm

Red food colour-few drops

Pastry cream-200gm

Fresh raspberries-100gm

For white chocolate and raspberry mousse

White chocolate-600gm

Fresh cream-300gm

Whipped cream-600gm

Gelatine -15gm

Raspberry coulee-100gm

Method:

1. Pre heat the oven to 160 degree C.
2. Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
3. In a saucepan mix sugar and water heat it till one string consistency.
4. Pour the 2^nd egg white in a mixer whisk with the sugar syrup till soft peak meringue is formed.
5. In a separate bowl mix the 1^st egg white with the sieved dry ingredients and the food colour till mix properly. Then gently fold the meringue in to the mixture till it mixed properly.
6. Using a piping bag with a 1cm / 1/3" nozzle, fill with the macron mixture. Place the silicon mats (see note in the introduction) or paper template onto a baking sheet. Pipe small blobs(can be shaped as heart )onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
7. Gently tap the baking sheet a few times on the work surface to help the macron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macron will become smooth and shiny.
8. Bake the macrons in the preheated for 7 - 8 minutes , open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macrons are cooked when they feel firm and are slightly raised.
9. Slide the mat or grease proof paper onto a wire cooling rack and leave to cool completely do not be tempted to remove the macaroons from the mat until they are cold or you will break them.
10. Once it is cold filled it with pastry cream and fresh strawberries.

White chocolate raspberry mousse
·        Put gelatin in little water.
·        Heat fresh cream in a saucepan and bring to boil.
·        In a separate bowl put the white chocolate and pour the boiled cream in it and mix well            till chocolate melt.
·        Heat the gelatin and pour in the chocolate mixture.
·        Then gently fold the whipping cream in the chocolate mixture.
·        Then u can pour the mousse in a glass with raspberry coulee.

     La Brasserie (Elite Resort & Spa)

Chocolate Bavaroise

Chocolate Bavaroise

Ingredients:

Whipped Cream- 1 Liter

Sugar- 200 g

Egg Yolks 200 g

Milk - 500 ml

Gelatin 25 g

Chocolate powder-50 g

Lovers Angle (Raspberry Mousse Cake)

Ingredients:

Raspberry Puree 1kg

Lemon Juice 100 g

Sugar- 100g 

Cream- 2 Litters

Raspberry Essence

Julios @ Elite Grande Hotel

CHOCO SAFFRON SLICE

Recipe:
Milk: 50 ml
Cream:50 ml
Saffron:15 mg
White chocolate : 12.5 gram
Dark chocolate : 12. 5 gram
Gelatin : 4 gram
For Garnish :
Chocolate sauce :half tea spoon
Red current : 1 small bunch
Raspberry sauce :Half tea spoon

Method:
1-Boil milk,cream and saffron together and after boiling cool it and keep in refrigerator for minimum 5 hrs.
2-After 5 hrs take the milk out add gelatin and devide equally in 2 sperate bowls and add white and dark chocolate separately .
3-Now take a pastry mold and put half of dark chocolate mixture and over it put white chocolate mixture.
4-Now put this in the refrigerator for 1 hr. After 1 hr demold it in a plate, Serve cold with garnish of chocolate sauce , Raspberry sauce and a small bunch of red current.