As Rose Day approaches, get ready to embark on a delightful culinary journey that will make your taste buds bloom with joy. Whether you're preparing an intimate dinner for two or hosting a gathering with cherished friends and family, these delectable delights are sure to elevate your Rose Day celebration. Explore a collection of exquisite recipes crafted to add a touch of romance to your festivities. Surprise your loved ones with homemade creations that not only taste divine but also speak the language of love.


Here are some dishes that you can try on this day.


1. Banana Split Sundae (By Gagan Anand, Founder, Scuzo Ice ‘O’ Magic)


Ingredients:



  • Ripe bananas, split lengthwise

  • Vanilla ice cream

  • Chocolate ice cream

  • Strawberry ice cream

  • Chocolate sauce

  • Strawberry sauce

  • Whipped cream

  • Chopped nuts (such as walnuts or almonds)

  • Cherries


Method:




  • Place the split bananas in a bowl or banana split dish.




  • Take a scoop of each flavour of ice cream between the banana halves.




  • Drizzle chocolate sauce and strawberry sauce over the ice cream.




  • Top with whipped cream and sprinkle chopped nuts over the sundaes.




  • Finish with a cherry on top.




  • Serve the banana split sundaes immediately and enjoy this classic treat!




2. Strawberry Baileys Fraisier (By Chef Somoshree Khandekar, Founder, SOMO Patisserie)


The Fraisier is a quintessential French dessert that transcends the ordinary, showcasing a harmonious blend of textures and flavors. In every bite, one experiences the sweetness of ripe strawberries, the subtle kick of Baileys, and the lightness of the sponge. The artful assembly and meticulous attention to detail make it a culinary delight, while the infusion of Strawberry Baileys adds a contemporary twist.


For Génoise (Sponge)



  • 100 g eggs

  • 20 g egg yolk

  • 75 g caster sugar

  • 75 g plain flour (T55)

  • 12 g melted butter


For Crème Pâtissière



  • 250 ml milk

  • 1 vanilla bean paste

  • 40 g egg yolks

  • 60 g sugar

  • 120 g plain flour (T55)

  • 20 g corn flour

  • 125 g butter


For Whipping Cream



  • 300 ml whipping cream

  • 30 g icing sugar


For Soaking



  • Strawberry and cream Baileys


For Decoration



  • About 12-14 strawberries


Method:


For Génoise



  • Whisk eggs and sugar over a bain-marie (not exceeding 40°C) until volume is achieved. Remove and whisk until the batter triples in volume or reaches the ribbon stage.

  • Fold in flour in 3 inclusions with a spatula. Lastly, fold in the melted butter.

  • Bake in a 9 by 9 inches square pan or ring on a tray lined with parchment paper at 175 degrees Celsius for 10 minutes or until the cake springs back when pressed. 


Crème Diplomat



  • Warm milk and half the sugar with vanilla bean paste. Blanche egg yolks with the rest of the sugar, add sifted flour and cornflour mix.

  • Pour ⅓ of the milk onto the egg yolks. Return to the pan and cook until smooth and the mixture thickens to a custard consistency.

  • Cling wrap touching the surface of the custard and allow it to cool. Whip the cream and icing sugar to a medium-stiff peak. Soften the cooled pastry cream on a stand mixer.

  • Use a whisk attachment to aerate it and add one-third of the whipped cream. Mix well, then fold in the remaining whipped cream.


Assembly



  • Cut out circular cake discs using a 3-inch ring from the baked and cooled génoise.

  • Place crème diplomat into a piping bag fitted with a round nozzle.

  • Place a disc of génoise in the base of the ring, lining the side with strawberry halves.

  • Soak the sponge well with Strawberry Baileys Irish Cream. Pipe the cream between the strawberries and at the base.

  • Once the cream is piped halfway, add chopped strawberries. Fill the ring with more cream until it reaches the rim. Level with an offset spatula.

  • Chill overnight or until set in the fridge.

  • Place a whole strawberry on top before serving.


3. Choux Swan with Belgian Chocolate Mousse (Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore)


For choux paste (Baking time 25-30 min)



  • 125 butter

  • 250 lit water

  • 5 no eggs

  • 150 gm flour 


Method 



  • In a heavy saucepan, add butter and water together. Let it boil, once its boiled add flour. Close the gas, and mix well to smooth mixture. Let it cool.

  • Once its cool, add eggs one by one and mix it with wooden spoon only to avoid air bubbles.

  • Then pipe a shell and a number ‘2’ for the swan (bake it at low temperature just to get colour, 230 C for 3-4 min only) on parchment paper. Later bake it at 230 C for 20 minutes.


For chocolate mousse (Preparation time 10-15 minutes)



  • 3 nos  eggs

  • 200 g dark chocolate

  • 250 ml cream

  • 25 gm sugar

  • Fresh cream for topping 


Method



  • Separate the egg yolk and egg white.

  • Mix well the egg yolks with the melted chocolate.

  • Whipped cream to soft peak, fold it in chocolate mixture.

  • whipped egg white and sugar on a double boiler fold in a chocolate mixture.


Assemble the swan:



  • Cut the shell horizontally.

  • Pipe the chocolate mousse, topped with fresh cream and fresh fruit of your choice.

  • Keep the shell top part crossed, and the shaped number ‘2’ put it in front of the shell to look like a swan.

  • Dust icing sugar if you want.

  • Serve cold.