RYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS
Whip sugar, zest and eggs together until ribbon stage.
Add milk and olive oil, and mix until just combined.
Sift flour, baking powder and salt into the above mixture.
Fold in the California Raisin purée and do not over mix.
Place the mixture into an espuma container and release the foam mix into a plastic deli container.
Microwave for 20 seconds or until a toothpick poked in comes out clean. Then break apart and plate immediately.
Make a Swiss meringue with egg whites and sugar, then fold in raisin purée.
Pipe the meringue into mini tear drops on a silpat and place in a dehydrator overnight. Keep the meringue in the dehydrator until ready for use.
Blend calcium chloride and carrot juice, and let rest for 1hr. Blend in Xantham gum and let mixture rest for 1hr.
Blend alginate and water together. Blend sodium citrate into the water mixture and let rest for 1hr.
Gently spoon desired carrot mixture amount into the alginate-water mixture.
Let mixture stand until a skin has formed on outside and centre is still liquid. Carefully remove the carrot sphere from liquid and dip into plain water to rinse. Keep chilled until assembly.
Combine California Golden Raisins with simple syrup and water in a pot and bring to a boil.
Combine sugar and agar agar powder, and whisk into boiling mixture. Cook on low heat for 5mins. Cool down mixture overnight until set.
Place mixture in blender and blend until smooth. Reserve mixture in piping bag for assembly.
Combine sugar and toasted pecans. Using a food processor, grind them into powder.
Cream sugar powder, vanilla seeds, lemon zest and butter together until light and fluffy.
Add eggs in three stages, taking care to scrape the bowl after each addition.
Fold in flour until just combined.
Pour batter onto a small sheet tray and bake at 180°C for 8mins, until a toothpick poked into the centre of the cake comes out clean.
Cool cake down and dice the cake into small cubes.
Place diced cake onto sheet tray and bake for 4mins until golden brown.
Cool cake down. Place in food processor and blend until a sandy texture is obtained.
Bring milk, sugar and trimoline to a boil. Temper in yolks and make a creme anglaise.
Cool the mixture down to 45°C and blend in cream cheese and rum. Let mixture rest overnight.
Place mixture into a Pacojet container and freeze. Spin ice cream right before plate assembly.
Place pecan sand on a serving plate.
Place California Raisin olive oil cake on plate as desired. Gently place carrot spheres as desired.
Garnish plate with micro cilantro, California Raisin kisses, and California Raisin fluid gel.
Scoop ice cream onto the sand and serve immediately.