With only five days left for Christmas, it is time to whip up some tasty treats and bid adieu to the year on a sweet note. SUNDAY PIONEER brings you some exclusive recipes
Whipped cream 1 and a half cup
- Mix cornflour in 2 tbsp of hot milk and 1 tbsp sugar. Add around one cup of mango pulp & two drops of essence into this mixture and keep aside.
- Melt gelatin in hot water and add the same to mascarpone cheese to make it into a mixture.
- Mix both the mixtures and add whipped cream.
- Pour the mixture in a mould (save a little for topping) and put it in refrigerator for 3 hours.
- Demould and make a hollow in between to fill the mango pulp.
- After filling top with the remaining mixture, refrigerate it for 40 minutes.
- Serve cold, topped with chopped mangoes or cheese crumble.
Courtesy: Gaurav Malhotra, Senior Sous Chef, The Ashok
Baking powder One and a half tsp
Blanched skinless almonds Half cup
- Soak raisins, orange peel, crushed almonds, lemon rind and orange rind with rum for 4 hours.
- Cream butter and sugar until fluffy. Beat in eggs one at a time until light.
- Combine flour with baking powder and put it into the wet mixture of step 2.
- Add in the soaked fruit.
- Spread the batter into a foil-lined round baking pan. Arrange the blanched almonds on top.
- Bake at 165 degrees C for about 1/½ hours, until an inserted wooden pick comes out clean.
- Remove cake from pan and serve hot.
Courtesy: Executive Chef Abhijeet Thakre, Taj City Centre Gurugram
Ingredients for Pie Filling:
Sweet Bread Crumbs 1/½ cup
Candied Orange Peel 5 tbsp
Candied Lemon Peel 6 tbsp
Tart shells as a pie base As required
Ingredients for Sweet dough:
- Pre heat the oven to 200 degrees C and keep ready.
- In a clean bowl, soak all the fruit and nuts in alcohol for half an hour.
- Then add the sweet bread crumbs to it and mix well. Mix all of them to make a soft and clean dough.
- With a rolling pin roll the dough into a thin, cut out a disc of 6 inch diameter with a pastry cutter. Keep the disc in a plate and refrigerate for 5 hours.
- Now, use the tart shells as a base and fill the mix till the top. Keep it ready.
- Brush egg white on the edges of the tart shell and cover it with the sweet paste disc and place it in the oven for 12 minutes with the top heat 50 and side and the bottom heat should be zero.
- When the top crust is baked take it out of the oven and cool it on a wire rack.
- For serving, place lovely Christmas decorations on top and dust it with icing sugar.
- Cream the butter and add a pinch of salt, almonds, icing sugar, eggs and 120g of flour. Do not beat it.
- When the mix is homogenous, add the remaining flour as short a time as possible.
- Refrigerate for at least 5 hours before using.
Courtesy: The Chocolate Box and Lounge, Radisson Blu MBD Hotel Noida
Espresso shot 30 ml, milk (one cup), unsweetened chocolate (one tbsp), mint extract (four to five drops)
- Heat milk and add unsweetened chocolate to it. Mix well. Once done, add four-five drops of mint extract. Take the mixture off heat, add the coffee shot and mix well.
- Serve it hot and garnish with mint leaves. Goes best with Rum Cake siders.
Courtesy: Renuka VS, Senior Barista at SLAY Coffee
Garlic ( finely chopped) 2 tsp
- Heat oil in a pan, sauté onions for 10 minutes or till they turn translucent.
- Add finely chopped garlic and sauté until it turns brown, add capers (a form of Jalapeno) and marinara sauce. Bring to simmer, reduce heat and cook the sauce for 15 minutes.
- To boil spaghetti, take a heavy bottom pan, add half litre of water, 1 tsp salt and 1 tsp of olive oil. Let the water come to a boil and add the spaghetti. Boil for 15 minutes. Take out the spaghetti in a colander, run through cold water and drain the remaning water.
- Add the boiled spaghetti to the sauce and toss well.
- Place spaghetti nicely on a serving plate and garnish with parmesan flakes, olives and parsley. Serve hot.
Courtesy: Gaurav Malhotra, Senior Sous Chef, The Ashok