Esther Cheng | Owner & Chef, Milk & Honey Group Pte Ltd
When we think of adding California Raisins to gelato recipes, it is common to think of rum and raisin. I wanted to do something different that would also appeal to many and the idea of creating a twist on oatmeal raisin cookies struck me: it is my favourite treat.
Pour oat milk over the California Golden Raisins and soak overnight. Strain the soaked California Raisins and oat milk and reserve both for the gelato.
Roughly chop the soaked California Raisins and set aside.
Mix all other dry ingredients well.
Combine oat milk and cream in another mixing bowl. Pour dry mixture in and
blend well.
Allow this gelato base to age inside the chiller for 6 hours before churning.
Churn the gelato and remove from the machine before mixing in the chopped California Raisins.
Combine egg yolks, egg and sugar. Pasteurise the egg mixture in a water bath to 85°C, then whip the egg mixture to a ribbon stage.
Melt the bloomed gelatine and mix into the pistachio paste. Stir pistachio paste in