THEN CHUI FOONG | CHEF INSTRUCTOR, SCHOOL OF HOSPITALITY, REPUBLIC POLYTECHNIC
Yields1 Serving
Macerated California Raisins
150 g California Natural Raisins
80 g creme de cassis
240 g tequila
Dulcey Chocolate Jelly
600 g fresh milk
12 g gelatin, bloomed
300 g Dulcey 32% chocolate
Long Net Stinkhorn Wrap
10 pcs long net stinkhorn, soaked in cold water until soft
500 g water
120 g sugar
Dulcey Chocolate Decoration
250 g Dulcey 32% chocolate
150 g Caramelia crunchy pearl
Isomalt Decoration
100 g isomalt
20 g fresh dill
30 g long net stinkhorn
Macerated California Raisins
1Macerate the California Natural Raisins with creme de cassis and tequila for 1 week.
Dulcey Chocolate Jelly
2Bring milk to a boil and add gelatin.
3Pour hot milk gradually over Dulcey 32% chocolate to form an emulsion.
4Cool the mixture to 30°C and add the macerated raisins. Chill in the refrigerator until set.
Long Net Stinkhorn Wrap
5Poach the soft long net stinkhorns in water and sugar until tender and strain away the syrup.
6Fill the long net stinkhorns with the macerated raisins. Chill them in the refrigerator for 2hrs.
Dulcey Chocolate Decoration
7Temper Dulcey chocolate.
Decorate with Caramelia crunchy pearl and leave to crystalise.
Isomalt Decoration
8Spread isomalt on baking silpat. Bake at 180°C for 10mins or until melted.
9Place fresh dill and long net stinkhorn on top of melted isomalt, continue to bake
for 3mins.
10Remove from oven, cool down and store in an air-tight container.
TO ASSEMBLE
11Place long net stinkhorn wrap into Dulcey jelly, and then both in a desired mould. Chill in the refrigerator until set, unmould and store chilled.
12Portion the Dulcey jelly into desired thickness. Use Dulcey chocolate decoration as a base for Dulcey jelly.
13Decorate with dill isomalt and macerated California Natural Raisins. Serve chilled.
Ingredients
Macerated California Raisins
150 g California Natural Raisins
80 g creme de cassis
240 g tequila
Dulcey Chocolate Jelly
600 g fresh milk
12 g gelatin, bloomed
300 g Dulcey 32% chocolate
Long Net Stinkhorn Wrap
10 pcs long net stinkhorn, soaked in cold water until soft
500 g water
120 g sugar
Dulcey Chocolate Decoration
250 g Dulcey 32% chocolate
150 g Caramelia crunchy pearl
Isomalt Decoration
100 g isomalt
20 g fresh dill
30 g long net stinkhorn
Directions
Macerated California Raisins
1Macerate the California Natural Raisins with creme de cassis and tequila for 1 week.
Dulcey Chocolate Jelly
2Bring milk to a boil and add gelatin.
3Pour hot milk gradually over Dulcey 32% chocolate to form an emulsion.
4Cool the mixture to 30°C and add the macerated raisins. Chill in the refrigerator until set.
Long Net Stinkhorn Wrap
5Poach the soft long net stinkhorns in water and sugar until tender and strain away the syrup.
6Fill the long net stinkhorns with the macerated raisins. Chill them in the refrigerator for 2hrs.
Dulcey Chocolate Decoration
7Temper Dulcey chocolate.
Decorate with Caramelia crunchy pearl and leave to crystalise.
Isomalt Decoration
8Spread isomalt on baking silpat. Bake at 180°C for 10mins or until melted.
9Place fresh dill and long net stinkhorn on top of melted isomalt, continue to bake
for 3mins.
10Remove from oven, cool down and store in an air-tight container.
TO ASSEMBLE
11Place long net stinkhorn wrap into Dulcey jelly, and then both in a desired mould. Chill in the refrigerator until set, unmould and store chilled.
12Portion the Dulcey jelly into desired thickness. Use Dulcey chocolate decoration as a base for Dulcey jelly.
13Decorate with dill isomalt and macerated California Natural Raisins. Serve chilled.
Blonde with California Raisins
