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

March 18, 2024

Valentine’s special dessert

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.


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

red lady
red lady

Strawberry Yogurt Bavarian


    Fresh strawberry 150gm
  • Castor sugar 30gm
  • Fresh cream6 0gm
  • Semi whipped cream 200gm
  • Yoghurt 50gm
  • Gelatine 12gm
  • Chilled water 60ml
  • Lemon juice 8ml
  • Method

      Soak gelatine in chilled water and keep it aside. In a saucepan, add strawberries, castor sugar and bring to boil. Heat it over medium flame till strawberries get soft and add lemon juice.
  • 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


      Almond powder 30gm
  • Starch 35gm
  • Refined flour 120gm
  • Salt a pinch
  • Icing sugar 60gm
  • Butter 33gm
  • Milk 50ml
  • Method

      Mix butter, icing sugar, salt and almond powder until smooth. Add milk followed by the sifted flour and starch. Rest the dough in the freeze for about 3-4 hours.
  • 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


      Dark chocolate (Melted) 200gm
  • Castor sugar 17gm
  • Water 12gm
  • Liquid glucose 79gm
  • Red cocoa butter As require
  • Method

      Simply dissolve all components over low heat. Pour it over chocolate that has melted and stir with a silicone spatula until a dough forms.
  • 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


      Liquid glucose 75gm
  • 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

      Soak gelatine in cold water and set aside. Bring water, sugar and glucose to a boil and add soaked gelatine.
  • 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

      Take out frozen strawberry yogurt mousse from the deep freezer and remove from silicon mould.
  • 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
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