RYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS
California Raisin Olive Oil Cake
214 g sugar
1 lemon zest
2 eggs
104 g milk
160 g first press extra virgin olive oil
360 g cake flour
8 g baking powder
Pinch of salt
70 g California Raisins, soaked in 30g dark rum, and puréed
Dehydrated California Raisin Kisses
114 g egg white
226 g granulated sugar
4 g California Golden Raisins, soaked in 2g dark rum, and puréed
Carrot Sphere
1 ½ g calcium chloride
200 g fresh carrot juice
1 g Xantham gum
2 ½ g alginate
500 g cold filtered water
1 g sodium citrate
California Golden Raisin Fluid Gel
50 g California Golden Raisins
80 g simple syrup
80 g water
2 g granulated sugar
2 g agar agar powder
Pecan Sand
165 g granulated sugar
60 g pecans, toasted
1 vanilla pod, split and seeds scraped out
2 lemon zest, chopped finely
220 g butter, softened
4 large eggs
60 g all purpose flour
Cream Cheese Ice Cream
750 ml milk
275 g sugar
75 g trimoline
5 egg yolks
500 g cream cheese
30 g dark rum
GARNISH
Micro cilantro
California Raisin Olive Oil Cake
1
Whip sugar, zest and eggs together until ribbon stage.
2
Add milk and olive oil, and mix until just combined.
3
Sift flour, baking powder and salt into the above mixture.
4
Fold in the California Raisin purée and do not over mix.
5
Place the mixture into an espuma container and release the foam mix into a plastic deli container.
6
Microwave for 20 seconds or until a toothpick poked in comes out clean. Then break apart and plate immediately.
Dehydrated California Raisin Kisses
7
Make a Swiss meringue with egg whites and sugar, then fold in raisin purée.
8