california-raisin-cherry-vanilla

California Raisin Cherry Vanilla

CASSIAN TAN, EXECUTIVE PASTRY CHEF, MANDARIN ORIENTAL SINGAPORE

 

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Instructions

  • 1. California Natural Raisin Jus

    Mix all ingredients and keep chilled for 24hrs. Strain.

  • 2. California Natural Raisin Sorbet

    Combine all ingredients in a pot and heat to 85°C. Cool to 4°C. Churn in an ice-cream machine and keep frozen.

  • 3. California Raisin Vanilla Marmalade

    Purify all ingredients in a high-speed blender.

  • 4. California Natural Raisin Bubble

    Mix all ingredients with a hand blender until the mixture is homogeneous.

  • 5. Cherry Meringue

    Whisk egg white until soft peaks form.

    Add caster sugar and whisk up to a firm meringue. Fold in icing sugar.

    Pipe onto parchment paper, meringues the size of 15mm diameter each. Dredge surface with cherry powder. Dry them in a convection oven for 2hrs at 80°C.

  • 6. Chilled Cherry Marshmallow

    Combine sugar and water, and cook to 132°C. Add cherry purée and gelatin.

    Whisk egg white and add sugar. Mix it into the above mixture and whisk until firm.

    Deposit resultant mixture in a metal frame of 40cm x 15cm x 2.5cm. Level top with a palette knife and keep the marshmallow in freezer for at least 4hrs. When needed for service, cut while in frozen state. Defrost in a chiller maintained between 4 and 8°C, which is a good temperature for eating.

  • 7. Vanilla Sauce (Sauce à l’anglaise)

    Mix yolk and sugar well in a bowl with a hand whisk for 1min.

    Boil milk, cream and vanilla seeds in a small pot and pour 2/3 into the yolk and sugar mixture. Mix well with a hand whisk.

    Return all into the pot and cook to 82°C.

    Cool down immediately in an ice bath and bring temperature down to 4°C. Keep the sauce in an airtight container and store in a fridge.

  • 8. GARNISH

    Radish, sliced

    California Natural Raisins

  • 9. TO ASSEMBLE

    Cut the frozen marshmallows into 3cm x 3cm squares. When the marshmallow is defrosted to between 4 and 8°C, make indents on the surfaces with a small parisienne scoop. Fill with vanilla sauce.

    Place onto a plate.

    Pipe marmalade on the plate.

    With a spoon, scoop sorbet into a quenelle shape and place onto the plate.

    Create California Raisin bubble foam with the aid of a hand blender. Spoon out and place on the plate.

    Place cherry meringue on the plate.

    Garnish with sliced radish and California Natural Raisins.