It's the season of love - a celebration of grand gestures, delightful indulgences, and memories made with someone special. Celebrate this Valentine's Day with special curated recipes by experts for your loved one.

Strawberry cream cheesecake by Executive Pastry chef Selva, The Westin Koregaon Park
Ingredients
800 gm cream cheese
800 gm milk
248 gm butter
80 gm cornflour
168 gm flour
6 gm salt
400 gm egg yolk
800 gm egg white
460 gm sugar
8 gm cream of tartar
2 lemon zest
2 vanilla pod
Strawberry confit
350 gm strawberry puree
160 gm sugar

Preparation
Set a double boiler, melt butter, add cream cheese, milk. Once melted let it cool
Once it is cool, add egg yolks
Add all your dry ingredients (Cornflour, flour, salt, lemon zest, vanilla)
Beat your egg whites and sugar, add it to your mix
Bake it at 150 degree for 30minutes
Glaze it with Strawberry Confit.

Chocolate Texture by Paul Kinny, Director Culinary, The St. Regis Mumbai
Ingredients
300 gm dark chocolate (70% Guanaja Valrohna)
150 gm milk chocolate
1000 gm heavy cream
300 ml whole milk 4% Fat
6 gm Maldon salt
100 gm organic honey
2 Vanilla pod
Chocolate spray
200 gm Couverture dark chocolate 54.5 per cent
200 gm cocoa butter
Chocolate soil
200 gm dark chocolate (Callebaut 54.5 per cent)
100 gm caster sugar
40 ml water

Preparation
In a glass bowl, measure milk chocolate and dark chocolate and keep aside
Scrape vanilla pod with a sharp knife and add to a heavy bottomed pan along with pod scraps
To the same pan, add heavy cream, whole milk, maldon salt, honey. Bring this to a boil and cover for about 15 minutes to let the vanilla infuse its flavor in it
pour the liquid over the measured chocolate and blend to fine mixture (quick tip: discard your vanilla scraps before you blend)
strain the mixture through a fine mesh strainer (quick tip: ensure no air bubbles remain during this process)
immediately fill the mixture into molds and freeze over night
Add measured dark chocolate pellets in a bowl and keep aside
In a heavy bottomed pan, roughly cut cocoa butter and add to the pan, heat till the butter is completely dissolved
Pour the warm melted cocoa butter over the dark chocolate and mix well
Add activated charcoal powder to attain desired colour
Blend to a smooth mixer with the help of hand blender, strain through a fine mesh strainer, keep aside
Fill the spray mixture into a portable spray gun (quick tip: ensure the mixture is at 40 degree celsius before you spray to get a brittle snap to your product)
Before demolding your pebbles spray the base of stones
Demold all chocolate texture onto a silmat, spray the chocolate texture ensuring covering every corner
In a heavy bottom pan add sugar and water cook to a soft ball consistency
Add dark chocolate, whisking constantly ensuring you get right into the sides of the pan
Cook for a couple minutes to make sure all the chocolate is fully incorporated
Turn out onto a silmat and cool at room temperature.

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