As Valentine’s Day approaches, the sweet anticipation of shared moments and quiet gestures fills the air. To add a touch of culinary enchantment to your celebration, consider these 5 exquisite desserts that quietly speak the language of love. From delicate pastries to rich confections, each treat is a whispered expression of affection, perfect for surprising your loved ones in the most subtle yet delightful way. This Valentine’s Day, let the art of dessert create a moment of quiet surprise, making the day even more special for those close to your heart by Gagan Anand, Founder, Scuzo Ice ‘O’ Magic, India’s First Live Popsicle & Dessert Café:
Red Velvet Gelato
Ingredients:
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons red food colour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cream cheese, softened
1/2 cup mini chocolate chips (optional, for added texture)
Instructions:
● In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.
● Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
● Remove the saucepan from the heat and whisk in the unsweetened cocoa powder, red food colour, vanilla extract, and salt until smooth and well combined.
● Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool for about 15-20 minutes.
● Once the mixture has cooled slightly, whisk in the softened cream cheese until smooth and fully incorporated.
● Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
● Once chilled, transfer the mixture to an ice cream maker and churn until it reaches a soft-serve consistency.
● If desired, stir in the mini chocolate chips during the last few minutes of churning.
● Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours or until firm.
● Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your homemade red velvet gelato.
Fresh Strawberry & Cheese Gelato
Ingredients:
1 cup fresh strawberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 ounces’ cream cheese, softened
1 teaspoon vanilla extract
1/2 cup Biscuit crumbs
Instructions:
● In a small saucepan, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries are soft and syrupy, about 8-10 minutes. Remove from heat and let cool completely.
● In a medium saucepan, combine the whole milk, heavy cream, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.
● Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
● Remove the saucepan from the heat and whisk in the softened cream cheese and vanilla extract until smooth and fully incorporated.
● Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
● Stir in the cooled strawberry mixture and Biscuit crumbs until well combined.
● Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
● Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
● Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours or until firm.
● Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your homemade strawberry cheesecake gelato!
Rum Cake Gelato
Ingredients:
For the rum cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup milk
1/4 cup dark rum
1 teaspoon vanilla extract
For the gelato base:
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup rum cake, crumbled
Instructions:
● Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
● In a medium bowl, whisk together the flour, baking powder, and salt.
● In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
● Stir in the milk, dark rum, and vanilla extract until well combined.
● Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
● Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
● Allow the rum cake to cool completely in the pan before removing and cutting it into small cubes. Set aside.
● To make the gelato base, combine the whole milk, heavy cream, and granulated sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.
● Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
● Remove the saucepan from the heat and stir in the dark rum and vanilla extract until well combined.
● Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool slightly.
● Once cooled, cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
● Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
● During the last few minutes of churning, add the crumbled rum cake pieces and continue churning until evenly distributed.
● Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours or until firm.
● Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your homemade rum cake gelato!
Chocolate Strawberry Gelato
Ingredients:
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 ounces’ semi-sweet chocolate, chopped
1 teaspoon vanilla extract
Instructions:
● In a small saucepan, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries are soft and syrupy, about 8-10 minutes. Remove from heat and let cool completely.
● In a medium saucepan, combine the whole milk, heavy cream, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.
● Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
● Remove the saucepan from the heat and whisk in the unsweetened cocoa powder, chopped semi-sweet chocolate, and vanilla extract until the chocolate is melted and the mixture is smooth.
● Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
● Stir in the cooled strawberry mixture until well combined.
● Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
● Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
● Transfer the gelato to a freezer-safe container, smoothing the top with a spatula. If desired, swirl in additional chopped strawberries or chocolate shavings for extra flavor and texture.
● Cover tightly and freeze for at least 4 hours or until firm.
● Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your homemade Chocolate Strawberry Gelato!
Fruit Cocktails Gelato
Ingredients:
2 cups fruit cocktail (canned in syrup, drained)
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions:
● In a blender or food processor, puree the drained fruit cocktail until smooth. You can leave some small fruit chunks for texture if desired.
● In a saucepan, combine the pureed fruit cocktail, whole milk, heavy cream, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil.
● Once steaming, remove the saucepan from the heat and stir in the vanilla extract and lemon juice (if using). Mix well to combine.
● Allow the mixture to cool to room temperature. Once cooled, cover the saucepan and refrigerate for at least 2 hours or until thoroughly chilled.
● After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
● Transfer the churned gelato into a freezer-safe container. You can fold in additional fruit chunks at this stage if you prefer extra fruitiness.
● Cover the container with a lid or plastic wrap and freeze the gelato for at least 4 hours or until firm.
● Before serving, allow the gelato to soften slightly at room temperature for a few minutes. Scoop into bowls or cones and enjoy your homemade fruit cocktail gelato!
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