THEN CHUI FOONG | CHEF INSTRUCTOR, SCHOOL OF HOSPITALITY, REPUBLIC POLYTECHNIC
Macerate the California Natural Raisins with creme de cassis and tequila for 1 week.
Bring milk to a boil and add gelatin.
Pour hot milk gradually over Dulcey 32% chocolate to form an emulsion.
Cool the mixture to 30°C and add the macerated raisins. Chill in the refrigerator until set.
Poach the soft long net stinkhorns in water and sugar until tender and strain away the syrup.
Fill the long net stinkhorns with the macerated raisins. Chill them in the refrigerator for 2hrs.
Temper Dulcey chocolate.
Decorate with Caramelia crunchy pearl and leave to crystalise.
Spread isomalt on baking silpat. Bake at 180°C for 10mins or until melted.
Place fresh dill and long net stinkhorn on top of melted isomalt, continue to bake
Remove from oven, cool down and store in an air-tight container.
Place long net stinkhorn wrap into Dulcey jelly, and then both in a desired mould. Chill in the refrigerator until set, unmould and store chilled.
Portion the Dulcey jelly into desired thickness. Use Dulcey chocolate decoration as a base for Dulcey jelly.
Decorate with dill isomalt and macerated California Natural Raisins. Serve chilled.