California Raisin, Pear & Beetroot Entremet

AuthorCalifornia Raisins
Rating

Jason Tan | Senior Chef-Instructor, Pastry & Baking, At-Sunrice Global Chef Academy
In choosing the fruits and vegetables to complement California Raisins, I picked beetroot due to its earthy notes, which marry the flavour of California Raisins beautifully, while the pear bridges these two ingredients together to bring out the sweetness and taste of the California Raisins.

California Raisin, Pear & Beetroot Entremet
Yields1 Serving
Yields 2 (20-cm) cakes
PEAR & BEETROOT MOUSSE
 224 g pear purée
 336 g beetroot purée
 35 g cornstarch
 75 g sugar
 16 g gelatine sheet, pre-soaked
 550 ml whipped cream
CALIFORNIA RAISIN PEAR COMPOTE
 100 g California Natural Raisin paste
 5 g NH pectin
 50 g sugar
 410 g pear purée
GENOISE
 250 g egg
 135 g sugar
 135 g cake flour, sifted
 18 g butter
PEAR SYRUP
 10 g pear purée
 50 ml sugar syrup (30° Bx
 50 ml pear brandy
RED MIRROR GLAZE
 150 ml water
 300 g sugar
 300 g glucose
 200 ml condensed milk
 20 g gelatine sheet, pre-soaked
 300 g white chocolate
 red colouring, as desired
CALIFORNIA RAISIN BRETON
 85 g California Natural Raisins
 225 g butter
 100 g sugar
 100 g egg yolks
 300 g cake flour, sifted
 5 g salt
 15 g baking powder
PEAR & BEETROOT MOUSSE
1

Bring purées, cornstarch and sugar to a boil. Remove from heat and add bloomed gelatine sheets. Cool to 40°C before folding in whipped cream.

CALIFORNIA RAISIN PEAR COMPOTE
2

Mix pectin and sugar. Warm pear purée and add pectin mixture. Bring to a boil and combine with California Raisin paste.

3

Pour into 14-cm round inserts.

GENOISE
4

Whisk eggs and sugar over a bainmarie until it reaches 45°C. Then whisk using a mixer until it reaches a ribbon stage. Gently fold in flour and butter.

5

Pour mixture into an 18-cm round mould and bake at 160°C for about 20 minutes until a skewer inserted comes out dry.

PEAR SYRUP
6

Mix all ingredients together and lightly brush génoise with syrup to moisten the sponge and prevent it from being dry.

RED MIRROR GLAZE
7

Bring water, sugar, red colouring and glucose to 103°C. Add condensed milk and bloomed gelatine.

8

Emulsify with white chocolate and chill overnight. Use at 40°C.

CALIFORNIA RAISIN BRETON
9

Cream butter and sugar until light and fluffy. Incorporate egg yolks and emulsify. Gently fold in flour, salt and baking powder, then fold in California Raisins. Chill dough overnight.

10

Roll dough to 1-cm thickness and bake in a preheated oven at 160°C for 20 minutes.

To Assemble
11

Pipe desired amount of beetroot and pear mousse into a cake ring mould.

12

Add insert of California Raisin pear compote and soaked genoise sponge. Fill with more mousse before finishing with the California Raisin breton. Freeze overnight before unmoulding.

13

Apply glaze and decorate as desired.

CategoryCooking Method,

Ingredients

Yields 2 (20-cm) cakes
PEAR & BEETROOT MOUSSE
 224 g pear purée
 336 g beetroot purée
 35 g cornstarch
 75 g sugar
 16 g gelatine sheet, pre-soaked
 550 ml whipped cream
CALIFORNIA RAISIN PEAR COMPOTE
 100 g California Natural Raisin paste
 5 g NH pectin
 50 g sugar
 410 g pear purée
GENOISE
 250 g egg
 135