Home Event and Festivals 9 chefs share their favourite Valentine’s Day recipe

9 chefs share their favourite Valentine’s Day recipe

For Simran Singh Thapar, Executive Chef, The Leela Palace Udaipur, his favourite ingredient is fresh berries. They have a sweet & tangy flavour combination that makes them versatile as desserts and are in tune with the feel and vibes of Valentine’s Day.

Graham Cracker Crumbs, 200 gms
Sugar, 50gms
Unsalted Butter, 6 tbsp
Cream Cheese, 100 gms
Sugar, 250gms
Sour Cream, 200 gms
Vanilla Extract, 1 tbsp
Salt, ¼ tsp
Eggs, beaten, 4 nos.
Strawberries, 400 gms
Sugar, 200 gms
Vanilla Extract, 2 tsp
Salt, 1/8 tsp
Strawberries, chopped, 300 gms
Butter, 50g
Demerara Sugar, 50 gms
Golden Syrup, 50 gms
All-Purpose Flour, 50 gms
Ginger Powder, ¼ tsp
Lemon Zest and Juice, 1 tsp
Brandy, 1 tsp
Cooking Oil, 2 tsp

Move the oven rack to the lower third position and heat the oven to 180°C. Wrap the outer bottom of a 9-inch springform pan tightly with aluminium foil. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling. To make the filling, reduce the oven temperature to 150°C. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the centre. Bake for an hour, until the edges are set and the centre is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. For the sauce, add the diced strawberries to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar. Cook over medium heat, stirring constantly until thickened, about 15 minutes. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally. Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight. Remove the sides of the pan just before serving. For garnish, preheat the oven to 180C and set to heat two baking trays with baking parchment. Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the center. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined. Use a teaspoon to dollop 3 – 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a chip. Space them well apart as they will spread. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Do not allow it to go too dark as they will taste bitter. Leave for a minute to take firm shape. These may even be rolled into cigar shape.