ANDY FOO, EXECUTIVE PASTRY CHEF, GRAND HYATT SINGAPORE
Soak California Raisins in rum for 2 days and blend them into a paste.
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.
Mix egg yolk and sugar well, until all sugar has dissolved. Add the egg yolk mixture into the cream mixture and strain.
Whisk the California Raisin paste into the strained mixture until fully incorporated.
Pour the mixture into an 11cm x 4cm x 5cm height rectangle mould and steam for 45mins in a convection oven.
Combine water, sugar, vanilla pod, coarse black pepper, orange and lemon skins in a pot and cook to 80°C.
Remove the mixture from heat and add in dry hibiscus flowers to infuse for half
Strain immediately and add in gelatin.
Combine all ingredients, place in an airtight jar and steam for lhr in a convection oven. Let age for 3 days.
Pour a layer of hibiscus tea jelly onto the cooled custard and let it set overnight.
When serving, place custard on plate and unmould with a sharp knife.
Decorate with chocolate ornaments and raspberries.
Drizzle rum vanilla marinated California Raisins on the side of the custard.