Verve whips up delicious Valentine's Day treats

"Lots of chocolates for me to eat," crooned Eliza Doolittle in My Fair Lady…and the rest of humanity continues to sing, in unison, odes to those small bites of sinful indulgence.

Unopposed brand ambassadors for the Valentine Day's spirit, the tinsel wrapped boxes of the gooey, crunchy, caramel or nutty delights, as well as cakes, cookies, caviar and champagne, are voted all-time favourites to get the romance going. Fresh strawberries make a scarlet splash in a gently flavoured concoction, to be sipped in candlelight; while a devilish chocolate sorbet is a delicious accompaniment when two's company. And, a white chocolate cake spiked with a dash of whisky, and a steaming cuppa is a sure-fire way to heat up a love story.

So, conjure up creamy confections, colourful bouquets and boxes full of goodies to kick-start your relationship or keep the zing alive in your amour. Though February 14 is universally celebrated as a lover's date, any day is perfect to serenade the love of your life. After all, everyone loves a lover!

Television personality and chat show hostess, Simone Singh, says,

" I like chocolates with raisins and nuts in them but I definitely prefer dark chocolates which leave a slightly bitter aftertaste in the mouth. A lovely hamper of Godiva bars would make an ideal gift for your loved one. My husband, Fahad Samar, and I do love celebrating Valentine's Day, often going away for the weekend on the occasion.... At home, I would cook a dinner, topping it perhaps with a grand finale of champagne, strawberries and cream...."

Strawberry Sling In a champagne swirl

Ingredients:

Yolk, 10 nos; Egg whole, 10 nos; Sugar, 400 gms; Gelatine (dissolved), 50 gms; Fresh strawberries, 1 kg; Champagne, 1 bottle; Cream, 2 lts.

Method:

Place the eggs, yolk, sugar and champagne in a double boiler and whisk till the whisk starts to leave a trail in the mix. After cooling over ice, add dissolved gelatine and soft, whipped cream to the mixture. Pour into glasses and set in the fridge. Serve chilled, with fresh strawberries scattered on the surface.

Spiked Slice Whisky 'n' cake mix

Ingredients:

Cream, 3 lts; Condensed milk, 2 lts; Eggs, 6 nos; Gelatine, 50 gms; Whisky, 300 ml; Flour, 1,000 gms; Butter, 400 gms; Yeast (fresh), 80-90 gms; Salt, 20 gms; Sugar, 100 gms; Cold water, 800 ml; Warm whisky syrup, 500 ml.

Method for the savarins:

Soak the yeast in water and add the rest of the ingredients to make a smooth batter. Fill the batter to 1/3rd the level of a mould of choice. Leave aside for approximately 30-40 minutes. Bake at 180oC for 35 minutes. Cool to room temperature and soak in the warm whisky syrup.

Method for whisky and white cream:

Make sure the cream is semi-whipped. Add condensed milk, gelatine and whisky to it. Make a mould of your choice and line it with a cling wrap. Fill half the mould with the whisky mousse. After allowing it to set partially, put in one soaked savarin.

Spread the rest of the mix on top. Put it in the freezer and let it set for at least five to six hours. Then garnish the cake with white chocolate flakes and sharts. Place one or two prunes on top and serve.

Choco Chill Rich scoops of chocolate

Ingredients:

Milk, 500 ml; Sugar, 450 gms; Cocoa powder, 200 gms; Dark couverture, 150 gms; Water, 990 ml.
Method:

Boil all the ingredients together, till the sugar completely dissolves. Strain and allow the mixture to cool. Then, place it in an ice cream machine to freeze. Serve cold.

Spiked Slice

Whisky 'n' cake mix

Strawberry Sling

In a champagne swirl

Choco Chill

Rich scoops of chocolate