California Raisin & Pumpkin Duet

AuthorCalifornia Raisins
Rating

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.

California Raisin & Pumpkin Duet
Yields24 Servings
Yields 24 (8-cm) domes
CITRUS PISTACHIO SPONGE
 150 g ground pistachios
 150 g icing sugar
 50 g egg
 80 g egg yolk
 120 g cake flour, sifted
 275 g egg white
 100 g sugar
 zest of 1 orange
PUMPKIN CREMEUX
 60 g egg yolk
 60 g sugar
 240 ml cream
 150 g pumpkin puree
 4 g gelatine sheet, pre-soaked
CALIFORNIA RAISIN & RUM MOUSSE
 100 g rum-soaked California Natural Raisins
 80 g California Natural Raisins
 110 ml cream
 110 ml milk
 85 g sugar
 0.90 g xanthan gum
 0.40 g alginate
 8 g gelatine sheet, pre-soaked
 800 ml whipped cream
GLAZE
 150 g glucose
 150 g sugar
 75 ml water
 100 ml condensed milk
 10 g gelatine sheet, pre-soaked
 150 g white chocolate
CITRUS PISTACHIO SPONGE
1

Whisk ground pistachios, icing sugar, eggs, egg yolk and orange zest until the mixture is light. Make a meringue with egg white and sugar.

2

Fold ground pistachio mixture with meringue and then fold in cake flour.

3

Spread onto a 60cm-by-40cm baking tray and bake in a preheated oven at 200°C for 8 minutes.

PUMPKIN CREMEUX
4

Mix egg yolk, sugar and small amount of cream in a bowl. Set .

5

Heat up pumpkin purée and remaining cream.

6

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

7

Sieve pumpkin crémeux and fill 3-cm dome moulds. Freeze.

CALIFORNIA RAISIN & RUM MOUSSE
8

Warm up cream and milk to dissolve the sugar.

9

Add xanthan gum, alginate, California Raisins and bloomed gelatine, then blend mixture with a submersible blender.

10

Let it cool before folding in rum-soaked California Raisins and whipped cream.

GLAZE
11

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.

To Assemble
12

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.

CategoryCooking Method,

Ingredients

Yields 24 (8-cm) domes
CITRUS PISTACHIO SPONGE
 150 g ground pistachios
 150 g icing sugar
 50 g egg
 80 g egg yolk
 120 g cake flour, sifted
 275 g egg white
 100 g sugar
 zest of 1 orange
PUMPKIN CREMEUX
 60 g egg yolk
 60 g sugar
 240 ml cream
 150 g pumpkin puree
 4 g gelatine sheet, pre-soaked
CALIFORNIA RAISIN & RUM MOUSSE
 100 g rum-soaked California Natural Raisins
 80 g California Natural Raisins
 110 ml cream
 110 ml milk
 85 g sugar
 0.90 g xanthan gum