A way to anyone's heart, is through their stomach... well we'd like to believe that! Why not whip up a storm together in the kitchen, as you and your partner try your hands out on these recipes courtesy Himanshu Taneja, Culinary Director, South Asia, Marriott International.
Hazelnut and Coffee Cream Tart
Ingredients
Chocolate sable
360 gm butter
680 gm flour
40 gm cocoa powder
280 gm icing sugar
5 gm salt
100 gm almond powder
150 gm egg
Baked chocolate mix
480 gm Amul cream
200 gm milk
480 gm dark chocolate
100 gm egg (100gm)
5 gm butter
100 gm hazelnut paste
30 gm Espresso
Preparation
For the chocolate sable, cream butter and sugar and add eggs to it
Add all the dry ingredients and mix. Rest them for six hours after lining the tart mould with a 2 mm thickness
Half-bake the tart for 12 minutes at 180 degrees. Take out and allow to cool
For the baked mix, heat up milk and cream and add chocolate, hazelnut, and espresso. Add the eggs at the end
Pour the mix into a tart shell. Bake in the oven at 100 degrees for 15 minutes.
Fromage Blanc and Framboise parfait on Brown Butter Cake
Ingredients
Yoghurt Mousse
300 gm Elle and vire cream
240 ml yoghurt
75 nos caster sugar
5 gm vanilla bean
10 gm gelatin
Pistachio Cake
90 gm pistachio paste
70 gm butter unsalted browned
100 gm caster sugar
35 gm egg yolk
150 gm refine flour
2 gm sea salt
130 gm pistachio powder
Raspberry cream
250 gm raspberry puree
60 gm icing sugar
10 gm gelatin sheets
250 gm E&V cream
Preparation
For pistachio brown butter cake, mix all the dry ingredients and keep them aside. Take the butter, heat it in a pan and make it golden brown. Meanwhile, whisk the egg yolk and add all the dry ingredients. Last, add the brown butter and bake in a tray for 10 min. Take it out of the oven and keep it in the refrigerator
For the yoghurt mousse, soak the gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin, and set in the freezer
For raspberry cream, boil puree, add icing sugar, and add gelatin. Fold in whipped cream and pipe inside the yoghurt mousse and freeze
Place it in the deep freezer for a day, then serve it on top of the pistachio cake the next day.