Ingredients:

• 200 gm Bittersweet Chocolate
  
• 3 tbsp Granulated Sugar
• 2 cups Heavy Cream
• 1 tsp Vanilla Extract
• 4 Egg Yolks
• Butter
• Gelatine
• Sugar

Method

Whip the cream to soft peaks and combine the chocolate, butter, on top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks and gelatine. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, and then fold in the remaining whites, and finally the remaining whipped cream.

Spoon or pipe the mousse into a chocolate cup. Refrigerate for an hour.

By G Raghunathan, executive chef of The Solitaire Hotel

Photograph by lariat

INGREDIENTS
2 tomatoes
½ cucumber
1 capsicum
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
50 gm olives (black)
100 gm feta cheese

DRESSING
100 ml Olive oil
20 ml white vinegar
20 ml lemon juice
Salt to taste
10 gms white pepper powder
05gm Oregano
2 small cloves garlic

PREPARATION
Cut all vegetables and lettuce in segments and shave feta cheese and keep separate.Arrange vegetables with black olives in flat platter and sprinkle oregano.

Combine all dressing ingredients in a jar, cover tightly and shake vigorously.

Pour this dressing on the top of salad

• 4 trimmed lamb chops
• 3 cloves garlic
• 2 tbs fresh rosemary
• 2 tbs fresh mint leaves
• 3/4 cup red wine
• 1/3 cup butter
• 1/4 tbsp black pepper
• Fresh dill leaves for garnish
• 100ml Olive oil
• Salt to taste

Preparation:

Place chops on grid on covered grill 9 minutes or until instant-read thermometer

inserted into chops registers 160°F for medium or to desired doneness, turningonce

Pesto sauce: - Heat 1 tbs olive oil in pan over medium heat and cook the garlic until softened and add to a food processor along with pine nuts, basil, parsley, mint and process. Add the cup of olive oil while grinding and make it into smooth paste. Finally add lemon juice, salt and pepper to taste.

By G.Raghunathan ,Executive chef, Hotel Solitaire bangalore