500gCalifornia Natural Raisins, soaked and drained
775mlwater
100mlwhite wine
175gcaster sugar
California Natural Raisin Sorbet
250mlCalifornia Natural Raisin Jus
30gglucose powder
15gtrimoline
1gsorbet stabiliser
40gcaster sugar
California Raisin Vanilla Marmalade
100gCalifornia Natural Raisins
35gwater
1pc Tahitian vanilla pod, split and seeds scraped out
California Natural Raisin Bubble
100gCalifornia Natural Raisin Jus
20gcaster sugar
1glecithin
Cherry Meringue
75gegg white
75gcaster sugar
75gicing sugar
10gcherry powder
Chilled Cherry Marshmallow
410gcaster sugar
200gwater
175gcherry purée
14ggelatin, bloomed
65gegg white
12gcaster sugar
Vanilla Sauce (Sauce a l'anglaise)
40gegg yolk
20gcaster sugar
100gmilk
100gliquid cream
½pc 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.
500gCalifornia Natural Raisins, soaked and drained
775mlwater
100mlwhite wine
175gcaster sugar
California Natural Raisin Sorbet
250mlCalifornia Natural Raisin Jus
30gglucose powder
15gtrimoline
1gsorbet stabiliser
40gcaster sugar
California Raisin Vanilla Marmalade
100gCalifornia Natural Raisins
35gwater
1pc Tahitian vanilla pod, split and seeds scraped out
California Natural Raisin Bubble
100gCalifornia Natural Raisin Jus
20gcaster sugar
1glecithin
Cherry Meringue
75gegg white
75gcaster sugar
75gicing sugar
10gcherry powder
Chilled Cherry Marshmallow
410gcaster sugar
200gwater
175gcherry purée
14ggelatin, bloomed
65gegg white
12gcaster sugar
Vanilla Sauce (Sauce a l'anglaise)
40gegg yolk
20gcaster sugar
100gmilk
100gliquid cream
½pc Tahitian vanilla pod, split and seeds scraped out
Directions
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.
