Jitendra Shah, assistant pastry chef at Mumbai's Sahara Star hotel, presents his recipe for a sophisticated raspberry dessert.

Raspberry Cremeux

Ingredients

• 800 gm raspberry puree, if using fresh raspberries, puree in a blender and strain through a fine-mesh sieve
• 240 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
• 300 gm egg yolks
• 300 gm whole eggs
• 500 gm unsalted butter, brought to room temperature, easily available in grocery stores and online
• 20 gm gelatine or a gelatine substitute for vegetarians

For the glaze

• 150 ml water
• 300 gm castor sugar
• 300 gm liquid glucose
• 200 ml condensed milk
• 20 gm gelatine or a gelatine substitute for vegetarians
• 2 gm raspberry pink colour

Method

• Boil 2-3 inches of water in a pot.
  Pour the raspberry puree into a saucepan, which can be balanced over the first pot, and cooks like a double boiler.
  Make sure no water enters the saucepan.
  Once the raspberry puree is cooked, take off heat and let it cool down to 30-35°C.
• Soak the gelatine in water in a small bowl and when it softens, drain and keep ready. 
• In another bowl, beat whole eggs, egg yolks and castor sugar with a whisk. 
• Add the cooled raspberry puree to the egg mixture.
  Whisk continuously.
  Add the butter and slowly blend the mixture with a hand blender.
  Once the mixture has a smooth and creamy texture, add the gelatine and pour into a funky mould.
  For Valentine's day festivities opt for a heart-shaped mould or a LOVE mould (both easily available online) and place it in the refrigerator to set for more than 1-2 hours.
• For the glaze boil the water in a saucepan.
• Add the castor sugar and liquid glucose. Once the sugar has melted, add the condensed milk slowly.
  Add the colour and mix well.
• Soak the gelatine in water and when it softens, drain and add to the glaze mixture.
• Once the raspberry mixture sets, unmould and glaze properly.
  Serve chilled.