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.
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.
Mix pectin and sugar. Warm pear purée and add pectin mixture. Bring to a boil and combine with California Raisin paste.
Pour into 14-cm round inserts.
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.
Pour mixture into an 18-cm round mould and bake at 160°C for about 20 minutes until a skewer inserted comes out dry.
Mix all ingredients together and lightly brush génoise with syrup to moisten the sponge and prevent it from being dry.
Bring water, sugar, red colouring and glucose to 103°C. Add condensed milk and bloomed gelatine.
Emulsify with white chocolate and chill overnight. Use at 40°C.
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.
Roll dough to 1-cm thickness and bake in a preheated oven at 160°C for 20 minutes.
Pipe desired amount of beetroot and pear mousse into a cake ring mould.
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.
Apply glaze and decorate as desired.
Ingredients
Directions
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.
Mix pectin and sugar. Warm pear purée and add pectin mixture. Bring to a boil and combine with California Raisin paste.
Pour into 14-cm round inserts.
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.
Pour mixture into an 18-cm round mould and bake at 160°C for about 20 minutes until a skewer inserted comes out dry.
Mix all ingredients together and lightly brush génoise with syrup to moisten the sponge and prevent it from being dry.
Bring water, sugar, red colouring and glucose to 103°C. Add condensed milk and bloomed gelatine.
Emulsify with white chocolate and chill overnight. Use at 40°C.
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.
Roll dough to 1-cm thickness and bake in a preheated oven at 160°C for 20 minutes.
Pipe desired amount of beetroot and pear mousse into a cake ring mould.
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.
Apply glaze and decorate as desired.