California Raisin Cherry Vanilla

AuthorCalifornia Raisins
Rating

CASSIAN TAN, EXECUTIVE PASTRY CHEF, MANDARIN ORIENTAL SINGAPORE

California Raisin Cherry Vanilla
Yields1 Serving
California Natural Raisin Jus
 500 g California Natural Raisins, soaked and drained
 775 ml water
 100 ml white wine
 175 g caster sugar
California Natural Raisin Sorbet
 250 ml California Natural Raisin Jus
 30 g glucose powder
 15 g trimoline
 1 g sorbet stabiliser
 40 g caster sugar
California Raisin Vanilla Marmalade
 100 g California Natural Raisins
 35 g water
 1 pc Tahitian vanilla pod, split and seeds scraped out
California Natural Raisin Bubble
 100 g California Natural Raisin Jus
 20 g caster sugar
 1 g lecithin
Cherry Meringue
 75 g egg white
 75 g caster sugar
 75 g icing sugar
 10 g cherry powder
Chilled Cherry Marshmallow
 410 g caster sugar
 200 g water
 175 g cherry purée
 14 g gelatin, bloomed
 65 g egg white
 12 g caster sugar
Vanilla Sauce (Sauce a l'anglaise)
 40 g egg yolk
 20 g caster sugar
 100 g milk
 100 g liquid cream
 ½ pc Tahitian vanilla pod, split and seeds scraped out
California Natural Raisin Jus
1

Mix all ingredients and keep chilled for 24hrs. Strain.

California Natural Raisin Sorbet
2

Combine all ingredients in a pot and heat to 85°C. Cool to 4°C. Churn in an ice-cream machine and keep frozen.

California Raisin Vanilla Marmalade
3

Purify all ingredients in a high-speed blender.

California Natural Raisin Bubble
4

Mix all ingredients with a hand blender until the mixture is homogeneous.

Cherry Meringue
5

Whisk egg white until soft peaks form.

6

Add caster sugar and whisk up to a firm meringue. Fold in icing sugar.

7

Pipe onto parchment paper, meringues the size of 15mm diameter each. Dredge surface with cherry powder. Dry them in a convection oven for 2hrs at 80°C.

Chilled Cherry Marshmallow
8

Combine sugar and water, and cook to 132°C. Add cherry purée and gelatin.

9

Whisk egg white and add sugar. Mix it into the above mixture and whisk until firm.

10

Deposit resultant mixture in a metal frame of 40cm x 15cm x 2.5cm. Level top with a palette knife and keep the marshmallow in freezer for at least 4hrs. When needed for service, cut while in frozen state. Defrost in a chiller maintained between 4 and 8°C, which is a good temperature for eating.

Vanilla Sauce (Sauce a l'anglaise)
11

Mix yolk and sugar well in a bowl with a hand whisk for lmin.

12

Boil milk, cream and vanilla seeds in a small pot and pour 2/3 into the yolk and sugar mixture. Mix well with a hand whisk.

13

Return all into the pot and cook to 82°C.

14

Cool down immediately in an ice bath and bring temperature down to 4°C. Keep the sauce in an airtight container and store in a fridge.

GARNISH
15

Radish, sliced

16

California Natural Raisins

TO ASSEMBLE
17

Cut the frozen marshmallows into 3cm x 3cm squares. When the marshmallow is defrosted to between 4 and 8°C, make indents on the surfaces with a small parisienne scoop. Fill with vanilla sauce.

18

Place onto a plate.

19

Pipe marmalade on the plate.

20

With a spoon, scoop sorbet into a quenelle shape and place onto the plate.

21

Create California Raisin bubble foam with the aid of a hand blender. Spoon out and place on the plate.

22

Place cherry meringue on the plate.

23

Garnish with sliced radish and California Natural Raisins.

CategoryCooking Method

Ingredients

California Natural Raisin Jus
 500 g California Natural Raisins, soaked and drained
 775 ml water
 100 ml white wine
 175 g caster sugar
California Natural Raisin Sorbet
 250 ml California Natural Raisin Jus
 30 g glucose powder
 15 g<