In our next edition of festive recipes, we reached out to Amit Kumar, Culinary Head, LOpéra. With all things sweet up his sleeve, his shares some gems with us:
Boiling water 150g
Black currants 240g
Black raisins 185g
Brown sugar 50g
Red cherries 150g
Brown sugar 300g
Chocolate 72% 100g
Vanilla extract 10g
Chopped dates 150g
Cocoa powder 20g
Baking powder 2g
Cinnamon powder 2.5g
Garam masala 2.5g
Cardamom powder 3g
Combine the black currants, black raisins, sultanas, prunes, figs, brown sugar and rum in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
After 24 hours, mix the flour, dates, cocoa powder, baking powder, butter, spices and eggs along with the soaked fruit mixture in a large mixing bowl.
Grease pudding mould with butter. Pour the pudding mixture into the moulds.
Bake in a double boiler at 140°C for 60 minutes.
Once the pudding is cooked, remove from the pan and set aside to cool.
Cover with cling wrap to keep it soft.
Gingerbread Men Biscuits
Recipe for 500 biscuits
Baking powder 60gm
Brown sugar 1020gm
Garam masala 9gm
Ginger powder 5gm
Take a bowl and mix well butter and brown sugar.
Add eggs and honey little by little.
Add flour, baking powder, garam masala and ginger powder and mix all the ingredients for 1 minute.
Put it for rest at a temperature of 4°C for 10 hours.
Pre heat the oven at a temperature of 160°C.
Cut the biscuits into a shape.
Bake the biscuits for 15 minutes.
Leave the biscuits to cool down for 30 minutes.
Finish by decorating with royal icing.
Recipe for 2 Panettone of 1kg each
Mix all the ingredients together and put them in a dough mixer.
Knead the dough for 5 minutes and keep it at a temperature of 4 for approximately 7 hours.
Mix the flour, Keggs, sugar, improver yeast and starter together in a dough mixer.
Knead the dough at a fast speed for 5 minutes.
Add butter and knead the dough in second speed for 12 minutes.
Transfer the dough in a bowl and keep it at a temperature of 4 for approximately 5 hours.
Black raisin 160gm
Lemon zest 1Nos
Lemon candied 70gm
Orange candied 100gm
Baking powder 10gm
Vanilla sticks 1Nos
Weigh all the ingredients in advance.
Make the dough mixing: flour, egg yolk, salt, raisin, vanilla stick and milk.
Mix the second starter and run the machine for approximately 10 minutes. Then add butter.
Once butter is mixed in the dough, start second speed for approximately 12 minutes until the dough is light and doesn’t stick.
Add lemon and orange candied and mix for another 2 minutes and transfer to a big bowl.
Transfer the dough in a bowl and give it a rest for 2 hours.
After 2 hours, transfer the dough on the table and cut the dough dividing it into 1 kg portions.
Give shape and put in a mould.
After moulding, put in a prover chamber with 50% humidity, at a temperature of 20 for 10-12 hours (full night).
Bring out the Panettone on the table and make a plus (+) sign with the help of a knife.
Add 5 gm butter in the middle of the cut part and transfer to preheated oven at a temperature of 60 for 40-45 minutes.
After baking, insert one stick in the middle of the bread and flip on the other side.
Recipe for 2 cakes of 1kg each
Brown sugar 300gm
Garam masala 20gm
Soaked fruits 520gm
Baking powder 12gm
Preheat the oven at a temperature of 145.
Scale the flour, baking powder and spices and mix together.
Start by mixing the butter and sugar together in the mixer until it looks pale and fluffy.
Gradually add the eggs and the milk.
Add in the dry ingredients and soaked fruits and mix well.
Line the bottom of the cake ring with aluminium foil. Put 800 gm of the plum cake mix and bake at 145 for 35 minutes.
Red Velvet Bûche
Strawberry Cinnamon Jelly
Strawberry Puree 250g
Corn flour 15g
Gelatin 3 g
Heat the strawberry puree in a pan. Add cinnamon, and bring to a simmer.
Soak gelatine in cold water.
Add corn flour to the puree and whisk until thickened. Mix soaked gelatine into the hot puree.
Transfer the puree to a tray which is greased with butter.
Keep the puree in the fridge for 1 to 2 hours until it is set.
Cream Cheese Mousse
Cream cheese 300g
Whipped cream 300g
Soak the gelatine in cold water.
In a bowl, beat the cream cheese using an electric mixer.
Fold in the sugar and yogurt, continuing to beat the mixture until smooth and homogeneous.
Add the whipped cream, folding it gently into the mixture, using a spatula.
Add the gelatine to the mixture and whisk it till integrated.
Refrigerate the mixture until assembling.
Condensed milk 70g
Milk chocolate 150g
Red colour 5g
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Soak the gelatine in cold water.
Boil 75g water, sugar, condensed milk and milk together.
Then pour the hot liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
Colour the glaze with the red colour. Blend the colouring with the glaze until the colour is distributed evenly, then cover the container with cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure it is around 90-96°F.
Tomato red colour 4g
Raspberry red colour 4g
Preheat oven to 160°C.
In a large bowl, whisk together the both colour flour, sugars, salt and cinnamon.
In another bowl whisk together the melted butter. Make a well in the flour mixture and pour in the wet bowl.
Bake the streusel for 20-25 minutes in 160°C.
Once the streusel in cooled down, in a medium bowl, using your fingers, crumble the mixture together until most of the butter has broken down into small pieces.
Sprinkle topping over the batter.
Castor Sugar 134g
Cocoa powder 5g
Red food colour 5g
Vanilla extract 4g
Baking soda 2g
Add eggs and sugar in a bowl and mix it well.
Then add all the dry ingredients and mix it.
Then gradually add milk and whisk. Then add oil.
Spread the batter in the cader and bake it for 14 – 16 minutes in 160°C
Assembling the Bûche:
1. Make a layer in a bûche mould by adding mousse then jelly, then mousse again.
2. Then cover it with red velvet sponge.
3. Then freeze the mould for 3 to 4 hours in minus 20°C.
4. Then glaze the bûche. Cut the bûche into the size you want and sprinkle the streusel.