California Raisin Oat Milk Gelato, Pistachio Semifreddo & Pistachio Dacquoise

AuthorCalifornia Raisins
Rating

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.

California Raisin Oat Milk Gelato, Pistachio Semifreddo & Pistachio Dacquoise
Yields1 Serving
Yields 2 (1-kg) cakes
OAT MILK-SOAKED CALIFORNIA RAISINS
 150 g California Golden Raisins
 1000 ml oat milk
CALIFORNIA RAISIN OAT MILK GELATO
 140 g oat milk-soaked California Golden Raisins
 230 g sugar
 50 g milk powder
 10 g dextrose powder
 50 g gelato stabilizer
 1070 ml reserved oat milk from soaking California Raisins (top up with plain oat milk)
 130 ml cream
PISTACHIO SEMIFREDDO
 2 egg yolks
 1 egg
 40 g sugar
 4 g gelatine powder, pre-soaked
 15 g pistachio paste
 250 ml whipped cream
PISTACHIO DACQUOISE
 145 g egg white
 145 g sugar
 40 g corn flour
 130 g pistachios, toasted and chopped
PISTACHIO GLAZE
 62 g sugar
 38 ml water
 125 ml liquid glucose
 700 g neutral glaze
 80 g pistachio paste
OAT MILK-SOAKED CALIFORNIA RAISINS
1

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.

CALIFORNIA RAISIN OAT MILK GELATO
2

Roughly chop the soaked California Raisins and set aside.

3

Mix all other dry ingredients well.

4

Combine oat milk and cream in another mixing bowl. Pour dry mixture in and
blend well.

5

Allow this gelato base to age inside the chiller for 6 hours before churning.

6

Churn the gelato and remove from the machine before mixing in the chopped California Raisins.

PISTACHIO SEMIFREDDO
7

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.

8

Melt the bloomed gelatine and mix into the pistachio paste. Stir pistachio paste into egg mixture, then fold in the whipped cream.

9

Pipe semifreddo into desired mould as an insert for the gelato cake.

PISTACHIO DACQUOISE
10

Whisk egg whites and sugar to medium-hard peaks. Gradually fold in corn flour.

11

Fold in chopped pistachios and fill the batter into a piping bag fitted with a plain nozzle.

12

Pipe the batter onto a silpat mat and bake at 180°C for 15 to 20 minutes.

PISTACHIO GLAZE
13

Boil sugar, water and liquid glucose together. Pour the boiling syrup into the neutral glaze and pistachio paste, and blend well.

To Assemble
14

Fill half of the mould with gelato. Place the pistachio semifreddo in the middle of the mould, then fill with the rest of the gelato. Blast freeze it, then unmould the frozen gelato cake.

15

Heat up glaze to 35°C and glaze the gelato cake immediately.

16

Transfer the cake onto the pistachio dacquoise and decorate with California Golden Raisins and chopped pistachios.

CategoryCooking Method, , ,

Ingredients

Yields 2 (1-kg) cakes
OAT MILK-SOAKED CALIFORNIA RAISINS
 150 g California Golden Raisins
 1000 ml oat milk
CALIFORNIA RAISIN OAT MILK GELATO
 140 g oat milk-soaked California Golden Raisins
&nbs