LIM KIM WAH | EXECUTIVE PASTRY CHEF, SATS CATERING
Marinate apple with lemon juice, then use a juice extractor to extract fresh juice. Add citrus acid.
Boil the juice with sugar and agar agar powder. Add in gelatin.
Heat milk, cream, orange zest, sugar and California Raisins in a pan on low heat. Remove from heat and let infuse
Blend the mixture in a blender until smooth and strain. Gently reheat the mixture and stir in gelatin until it dissolves.
Pour into a tray, set aside to cool.
Heat cream in a heavy based saucepan until almost boiling, then remove from heat. Beat in egg yolks, sugar and vanilla seeds. Return the pan to the heat.
Stir the mixture over low heat until it thickens enough to coat the back of the wooden spoon. Set aside until completely cooled.
Once cooled, transfer the mixture to an ice cream machine and churn. Set aside.
Set the apple jelly with cake ring onto a clean plate.
Scoop the California Raisin panna cotta according to own shape preference.
Dress the dessert with a mint leaf and finish with a quenelle of vanilla bean ice cream.