Edwin Leow | Assistant Pastry Chef, Le Meridien Singapore, Sentosa
This is a modern interpretation of a strudel. I paired pumpkin with California Raisins as baked pumpkin has a distinctive taste that complements the natural sweetness of California Raisins perfectly. Orange lends a refreshing twist and the technique of twisting when dipping the sour cream parfait lollipop adds a contemporary touch.
Yields 12 portions
CALIFORNIA RAISIN, PUMPKIN & ALMOND CREAM
40 g California Natural Raisins
75 g pumpkin, peeled
35 ml orange juice
75 g butter
15 g sugar
75 g ground almonds
75 g eggs
34 g plain flour, sifted
ZESTY FILO PASTRY
3 layers filo pastry
20 g sugar
30 g ground almonds
zest of 1 orange
melted butter, for brushing
SOUR CREAM PARFAIT LOLLIPOP
75 g egg yolk
75 g sugar
125 ml sour cream
25 g trimoline
5 g gelatine sheet, pre-soaked
30 ml lemon juice
225 ml whipping cream
LOLLIPOP DIP
200 g white chocolate, melted
50 g cocoa butter, melted
10 g orange coloured cocoa butter, melted
ORANGE LIQUEUR-INFUSED CALIFORNIA RAISINS
100 g California Natural & Golden Raisins
100 ml orange liqueur
10 ml sugar syrup
CALIFORNIA RAISIN CUSTARD SAUCE
20 g orange liqueur-infused California Golden Raisins
10 g sugar
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