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.
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.
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.
