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California Raisin Cherry Vanilla

Yields1 Serving

CASSIAN TAN, EXECUTIVE PASTRY CHEF, MANDARIN ORIENTAL SINGAPORE

California Raisin Cherry Vanilla

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.