Love Bites: Recipes with Aphrodisiacs from Top Chefs
Chefs from some of Mumbai's most-happening restaurants share aphrodisiacal recipes with Pooja Bhula
Filo Mille Feuille of StrawberryFirst start with the sauce: Slice 200 gm fresh strawberries, take a pan, add them along with demerara sugar and strawberry crush. Cook on slow flame till the strawberries start leaving juices. Let the moisture evaporate till the sauce thickens. Now that the sauce is ready, let's prepare the Chantilly Cream. Dissolve 6 gm gelatin in hot water, mix together 300 gm cream ceese (mascarpone), 100 gm whipped cream, 50 gm castor sugar and whisk well. Temper the cream mixture with the gelatin to avoid curdling and mix in 1 tbsp honey to ready your cream. For Filo Sheets: Apply melted butter between each filo sheet, stack them one on top of the other on a greased tray and cut the sheets in equal rectangles. Bake in the oven at 165 degree Celsius until they turn golden brown. Once ready, assemble the dessert. Take a serving plate, pipe a blob of Chantilly cream and put on it a single filo sheet to hold the dessert in place. Then pipe the cream on the outer edges of the filo sheets and pour the strawberry sauce in the centre and place another filo sheet. Repeat the process up to 3 layers of filo. Garnish with fresh strawberry and mint leaf.—Chef Farrokh Khambata, Joss
Asparagus and Pine Nut Cappuccino
Take a heavy-bottomed saucepan, on low heat, add 200 ml white sauce, 200 ml asparagus puree, whisk it well and bring to boil. Add 75 ml rich cream as well as salt and black pepper to taste. Continue to simmer till the mixture thickens. Remove the saucepan from the flame and stir in the 2 tbsp cooking white wine. Transfer into serving bowl with 10 gm toasted pine nuts and garnish with a milk froth. The piping hot soup is ready to serve.—Chef Farrokh Khambata, Umame
Caramelized Banana & Toffee Tart with Salted beer Caramel Sauce