California Raisin Apple Tranche

AuthorCalifornia Raisins
Rating

ESTHER CHENG, EXECUTIVE PASTRY CHEF, ARGENTUM KITCHEN

California Raisin Apple Tranche
Yields1 Serving
Muesli Base
 90 g California Natural Raisins
 75 g unsalted butter, at room temperature
 100 g oat flakes
 25 g almond strip
 1 green apple, peeled and grated
 15 g white sesame seeds
 20 g dark brown sugar
 40 g pure honey
Green Apple Chiboust
 150 g cream
 160 g egg yolk
 60 g sugar
 40 g custard powder
 3 pcs gelatin, bloomed
 200 g green apple purée
 120 g sugar
 40 g water
 150 g egg white
 40 g sugar
California Raisin & Apple Compote
 500 g water
 50 g California Raisins
 2 green apples, peeled
 70 g sugar
 1 pc vanilla pod, split and seeds scraped out
 40 g lemon juice
 30 g juice binder
Almond Sponge
 30 g cake flour
 2 g baking powder
 80 g ground almond
 80 g sugar
 170 g whole egg
 50 g butter, melted
Muesli Base
1

Combine California Natural Raisins together with soft butter.

2

Mix oat flakes, almond strips, grated green apple, white sesame seeds, dark brown sugar and pure honey well. Spread out as a layer on a baking tray and bake at 170°C until golden brown.

3

When mixture is cooling down, add in California Raisins and soft butter. Mix well and press into a mould to about 1cm thickness.

4

Return to the oven and bake at 150°C for 5 mins, to bind all the ingredients. Remove from oven and let cool.

5

Freeze the cold muesli base together with the mould.

Green Apple Chiboust
6

Boil cream.

7

Mix egg yolk, sugar and custard powder. Pour into boiling cream and cook
until 84°C.

8

Stir gelatin into hot mixture, followed by green apple purée. Set aside.

9

Boil 120g sugar together with water until 121°C.

10

Make an Italian meringue by whipping up egg white and 40g sugar. Slowly pour in the sugar syrup, whip and cool down.

11

Fold the Italian meringue into the green apple custard mixture. Pipe the chiboust into a mould.

12

Cut the almond sponge the same size as the mould. Put the sponge on top of the chiboust and freeze.

Almond Sponge
13

Sift flour and baking powder together.

14

Whip together ground almond, sugar and eggs until stiff. Slowly fold in the sifted flour mixture and lastly, fold in melted butter.

15

Line a baking tray with silicon paper, pour the sponge mixture on the tray and bake at 180°C for about 15mins.

California Raisin & Apple Compote
16

Boil water, pour in California Raisins, and soak for 10mins. Strain the California Raisins and set aside. Keep the California Raisin-infused water.

17

Using a melon bailer, scoop out balls from the apples. Retain the leftover apple flesh.

18

Into the California Raisin-infused water, add sugar, vanilla seeds, lemon juice, apple balls and leftover apple flesh. Simmer for about 15mins.

19

Remove from heat, strain out the apple balls and leftover apple flesh. Blend the leftover apple flesh with the juice, and add juice binder to thicken.

20

Add the soaked California Raisins and apple balls into the thickened juice.

GARNISH
21

Edible flowers

TO ASSEMBLE
22

Unmould the muesli base and chiboust. Put the chiboust upside down on the muesli base.

23

Serve the chiboust with California Raisin & apple compote.

24

Garnish with edible flowers.

CategoryCooking Method, ,

Ingredients

Muesli Base
 90 g California Natural Raisins
 75 g unsalted butter, at room temperature
 100 g oat flakes
 25 g almond strip
 1 green apple, peeled and grated