Jack Goh | Section Head, Baking & Pastry, School of Hospitality, ITE College West
This dessert highlights the natural flavour and sweetness of California Raisins while enhancing the mellow taste of pumpkin.
Whisk ground pistachios, icing sugar, eggs, egg yolk and orange zest until the mixture is light. Make a meringue with egg white and sugar.
Fold ground pistachio mixture with meringue and then fold in cake flour.
Spread onto a 60cm-by-40cm baking tray and bake in a preheated oven at 200°C for 8 minutes.
Mix egg yolk, sugar and small amount of cream in a bowl. Set .
Heat up pumpkin purée and remaining cream.
Temper egg yolk mixture with hot pumpkin mixture, then return to heat and cook until it reaches 85°C. Remove from heat, then add gelatine
Sieve pumpkin crémeux and fill 3-cm dome moulds. Freeze.
Warm up cream and milk to dissolve the sugar.
Add xanthan gum, alginate, California Raisins and bloomed gelatine, then blend mixture with a submersible blender.
Let it cool before folding in rum-soaked California Raisins and whipped cream.
Make a syrup with glucose, sugar and water. Add condensed milk and bloomed gelatine, and mix well. Pour mixture onto white chocolate and stir uniformly.
Pipe a layer of California Raisin and rum mousse into a mould and insert frozen pumpkin cremeux, followed by a piece of pistachio sponge. Freeze, then unmould cake and glaze.