Valentine’s Day Special Red Lady Recipe By Chef Govind Chouhan

Embrace the spirit of love this Valentine’s season with a delectable red dessert sure to captivate your beloved’s heart. Radiant and irresistible, this crimson confection promises to enchant with its rich flavors and decadent allure. Treat your special someone to a sweet sensation that speaks volumes of your affection, making this Valentine’s Day an unforgettable celebration of love and indulgence.

Here’s the Red Lady recipe by Govind Chouhan, Pastry Sous Chef, Renaissance Ahmedabad Hotel.

RED LADY

Components: Strawberry yogurt Bavarian, vanilla pate sablé, chocolate rose

Strawberry Yogurt Bavarian

Ingredients

Castor sugar 30gm

Fresh cream6 0gm

Semi whipped cream 200gm

Yoghurt 50gm

Gelatine 12gm

Chilled water 60ml

Lemon juice 8ml

Method

Remove from heat and let it cool at room temperature. Add yogurt and blend the mixture by using a hand blender. Melt gelatine and add it to the mixture.

Gently fold semi whipped cream by using a rubber spatula. At the last stage add fresh cream and mix well.

Pour the mixture in the desired silicon mould and rest in the deep freezer overnight.

Vanilla Pate Sablé

Ingredients

Starch 35gm

Refined flour 120gm

Salt a pinch

Icing sugar 60gm

Butter 33gm

Milk 50ml

Method

Roll the dough 2-3mm thick and cut it in round shape using a cookie cutter.

Bake the cookie sable at 170 degrees till golden brown.

Chocolate rose

Ingredients

Castor sugar 17gm

Water 12gm

Liquid glucose 79gm

Red cocoa butter As require

Method

To let it cool down spread out it over a table.

Keep the dough in the refrigerator overnight. Take the dough out and knead it to a smooth paste.

Roll the dough between transparent sheets and cut it into a round shape at least 2.5cm diameter.

Keep 10 round cut outs overlapping and roll and cut into half. Spray red cocoa butter

Red Mirror Glaze

Ingredients

Water 40gm

Valrhona Ivoire white chocolate,35% 75gm

Condensed milk 50gm

Cristal Neutral glaze 30gm

Red food color As required

Granulated sugar 75gm

Water 75gm

Gelatine 10gm

Cold water for gelatine soak 50gm

Method

Pour the hot mixture over chocolate and emulsify.

With a hand blender,mix condensed milk and neutral glaze,adding red color.

Glaze will be ready when it reaches 35 degree celsius.

Assemble

Arrange the mousse on a wire net.

Pour red glaze over frozen mousse.

By using a plate knife, keep glazed mousse on vanilla sable. Garnish with red chocolate rose