California Raisins, Carrot and Orange Salad Iced Mascarpone Nougat, California Raisin Jello and Golden Carrot Espuma


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  • 1. Iced Mascarpone Nougat

    Beat egg yolk and half of the sugar until fluffy; add mascarpone cheese while continuously beating.

    Add lemon zest, pistachios and walnuts.

    Beat egg white with other half of the sugar, fold into the yolk mixture and fill a square mould.

    Keep in a freezer at -20°C.

  • 2. Carrot Crisp

    Paddle sugar and eggs well, add carrots and raisin purée.

    Sift flour and baking powder together and mix well into the carrot mixture.

    Lastly, pour in oil and mix well.

    Pour the mixture into a baking tray and bake at 190°C for 40-45mins. Once cooled, keep frozen for 1 day.

    Slice very thin 5cm-discs and bake at 120°C for about 30mins until crisp.

  • 3. Orange Carrot Custard

    Mix sugar with potato starch.

    Add orange juice and carrot pulp into a pan and heat up.

    Add gelatin and sugar/starch mixture.

    Bring to a boil and immediately pour into a mould.

  • 4. California Raisin Jello

    Soak California Raisins in approximately 500g hot water and leave overnight. Strain.

    Heat mineral water with vanilla seeds and lemon juice. Add sugar and gelatin.

    Add the soaked California Raisins, leave to cool.

  • 5. Golden Carrot Espuma

    Bring mineral water to a boil and soak California Golden Raisins for 1 day.

    Strain and blend the soaked raisins into a purée.

    Mix well with carrot juice and gelatin.

    Blend well with espuma powder and keep chilled.

  • 6. GARNISH

    Carrot, thinly sliced

    Light orange syrup

    California Raisins




    Toss thinly sliced fresh carrot, which has been lightly poached in light orange syrup. Mix well with California Raisins, orange segments and cress. Arrange with orange carrot custard in the glass.

    Top with iced mascarpone nougat, carrot espuma, and California Raisin jello. Decorate with carrot crisp.