California Raisin Bourbon Vanilla Custard with Hibiscus Tea Jelly and Raspberries

AuthorCalifornia Raisins
Rating

ANDY FOO, EXECUTIVE PASTRY CHEF, GRAND HYATT SINGAPORE

California Raisins Bourbon Vanilla Custard with Hibiscus Tea Jelly and Raspberries
Yields1 Serving
California Raisin Bourbon Vanilla Custard
 90 g California Raisins
 20 ml rum
 250 g fresh milk
 250 g fresh cream
 ½ pcs vanilla pod, split and seeds scraped out
 225 g egg yolk
 125 g sugar
Hibiscus Tea Jelly
 200 ml water
 35 g sugar
 ½ pc vanilla pod
 1 g coarse black pepper
 15 g orange skin
 15 g lemon skin
 20 g dry hibiscus flowers
 2 pc gelatin sheets, bloomed
Rum Vanilla Marinated California Raisins
 100 ml rum
 20 ml syrup
 40 g California Natural Raisins
 ½ pc vanilla pod
California Raisin Bourbon Vanilla Custard
1

Soak California Raisins in rum for 2 days and blend them into a paste.

2

Combine fresh milk and fresh cream with the vanilla seeds in a pot and bring to
a boil. Once boiled, remove the cream mixture from heat.

3

Mix egg yolk and sugar well, until all sugar has dissolved. Add the egg yolk mixture into the cream mixture and strain.

4

Whisk the California Raisin paste into the strained mixture until fully incorporated.

5

Pour the mixture into an 11cm x 4cm x 5cm height rectangle mould and steam for 45mins in a convection oven.

Hibiscus Tea Jelly
6

Combine water, sugar, vanilla pod, coarse black pepper, orange and lemon skins in a pot and cook to 80°C.

7

Remove the mixture from heat and add in dry hibiscus flowers to infuse for half
a minute.

8

Strain immediately and add in gelatin.

Rum Vanilla Marinated California Raisins
9

Combine all ingredients, place in an airtight jar and steam for lhr in a convection oven. Let age for 3 days.

GARNISH
10

Chocolate ornaments

11

Raspberries

12

Gold leaves

13

Edible flowers

TO ASSEMBLE
14

Pour a layer of hibiscus tea jelly onto the cooled custard and let it set overnight.

15

When serving, place custard on plate and unmould with a sharp knife.

16

Decorate with chocolate ornaments and raspberries.

17

Drizzle rum vanilla marinated California Raisins on the side of the custard.

18

Decorate with gold leaves and edible flowers.

CategoryCooking Method

Ingredients

California Raisin Bourbon Vanilla Custard
 90 g California Raisins
 20 ml rum
 250 g fresh milk
 250 g fresh cream
 ½ pcs vanilla pod, split and seeds scraped out
 225 g egg yolk
 125 g sugar
Hibiscus Tea Jelly
 200 ml water
 35 g sugar
 ½ pc vanilla pod
 1 g coarse black pepper
 15 g orange skin
 15 g lemon skin
 20 g dry hibiscus flowers