Romancing the Palate: Lemongrass & Raspberry Valentine's Day Love Cake

While no country has a monopoly on love, as a Frenchman I’ll admit I’m a bit biased toward my native cuisine, a trusted go-to for romantic occasions. Still, wherever you call home, Valentine’s Day is a perfect excuse to bring out your inner Francophile and create a dessert that feels truly special – whether shared with your other half or dear friends.

Inspired by the elegant desserts served aboard Oceania Cruises, this Lemongrass & Raspberry Love Cake pairs bright raspberry flavors with the subtle, aromatic notes of lemongrass. With layers of silky cream, airy mousse and a glossy raspberry glaze, it’s a small preview of the pastry craftsmanship and culinary spirit that define Oceania Cruises’ commitment to The Finest Cuisine at Sea® — all made right at home.

LEMONGRASS & RASPBERRY LOVE CAKE
Serves 10

INGREDIENTS

Lemongrass Cream
3 ⅓ cups heavy whipping cream
¾ cup sugar
¾ cup egg yolks
4 gelatin leaves
1 cup lemongrass, finely chopped

Raspberry Mousse
1 cup raspberry puree
1 ¾ cups fresh raspberries
¾ cup sugar
6 gelatin leaves
3 ½ cups heavy whipping cream

Raspberry Glaze
4 cups apricot glaze
1 ⅓ cups raspberry puree
1 ¼ cups warm water
10 drops red food coloring

30° Baumé & Raspberry Syrup
¾ cup water
1 ¼ cups granulated sugar
¾ cup raspberry liqueur

Garnish
5 cups fresh raspberries
8 ½ oz white chocolate, cut into mini heart shapes
1 cup passion fruit coulis
2 tbsp powdered sugar
3 tbsp pistachios, crushed

DIRECTIONS

Lemongrass Cream

1. Warm the heavy whipping cream, add the chopped lemongrass and infuse for 1 hour. Strain through a sieve.
2. Blanch the egg yolks with sugar (whisk the egg yolks and sugar together until pale, smooth, and slightly thickened) and slowly pour in the infused cream.
3. Return the mixture to the stovetop and cook over low heat to 185°F, stirring constantly and checking the temperature with the thermometer.
4. Add the gelatin leaves, strain again and cool completely.
5. Fill the cylinder-shaped baking molds to the top and place in the freezer. Reserve remaining cream for final assembly.

Raspberry Mousse

1. Soak the gelatin leaves in ice water for at least 20 minutes.
2. Warm the raspberry puree, fresh raspberries and sugar together.
3. Drain the gelatin leaves and add them to the puree, stirring until dissolved.
4. Whip the heavy whipping cream to soft peaks.
5. Cool the raspberry mixture to room temperature, then gently fold in the whipped cream. Set aside.

Raspberry Glaze

1. Combine all ingredients in a pan and bring to a boil.
2. Cool to room temperature and transfer to a glaze sprayer.

30° Baumé & Raspberry Syrup

1. Combine water and sugar in a pan, bring to a boil and cool down.
2. Add the raspberry liqueur to the syrup until fully dissolved.

Assembly

1. Pipe some raspberry mousse into a ribbed bar cake mold until halfway full.
2. Place a length of frozen lemongrass cream log, slightly shorter than the bar mold, in the center and cover with the remaining mousse.
3. Soak a sponge cake (1 ¼ in x 3 ½ in) in the 30° Baumé & raspberry syrup and place on top of the mousse.
4. Freeze for a minimum of 4 hours.
5. Unmold and fill the top with the reserved lemongrass cream.
6. Spray with raspberry glaze and refrigerate until set.
7. Serve garnished with three fresh raspberries dusted with powdered sugar, two white chocolate hearts, passion fruit coulis and crushed pistachios.

About Executive Culinary Director Eric Barale

Born in Toulouse, France, Eric Barale began his culinary studies at the age of 16, later working at the esteemed Hotel Concorde La Fayette in Paris. He spent the following decade honing his skills at several renowned Relais & Châteaux hotels as well as restaurants throughout France, Monaco, Switzerland, and Italy, most of which were Michelin-starred establishments. In 1990, he taught culinary techniques to young chefs while furthering his education, earning a master’s degree and advanced culinary certifications.

Chef Eric brought his talents to sea in 1999, later joining Oceania Cruises in 2003 as Executive Chef for the launch of its first ship. He rose to Corporate Executive Chef in 2005 and then Culinary Director in 2009, with the addition of overseeing operations at sister company Regent Seven Seas Cruises. A proud member of the prestigious Maîtres Cuisiniers de France since 2010, he became Executive Culinary Director in 2024 alongside Chef Alexis Quaretti. Chef Eric’s passion for fine cuisine and perfection is never satisfied – he’s always looking for the best food, the best methods and the best techniques to elevate innovation at Oceania Cruises.