Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R
California Raisin Pudding
100 g California Raisins
125 ml Water
65 g Butter
50 g Icing Sugar
3 Eggs
1 tsp Vanilla Essence
100 g Cake Flour
2 g Baking Powder
65 ml Milk
0.25 tsp Cinnamon Powder
0.13 tsp Clove Powder
0.13 tsp Nutmeg Powder
0.13 tsp Fine Salt
California Raisin Rum Ice Cream
60 g California Raisins
4 Egg Yolks
15 g Corn Flour
45 g Granulated Sugar
300 ml Milk
300 g Whipping Cream
1 pod Vanilla Bean
30 ml Honey
45 ml Dark Rum
California Raisin Apple Chutney
70 g California Raisins
40 g White Sugar
0.13 g Cinnamon Powder
100 g Apples
45 g Walnuts
45 ml Dark Rum
125 ml Water
0.13 g Fine Salt
7 ml Lime Juice
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