Chef Chachaya Raktakanishta
Director of Academic, CULINEUR, School of Culinary Arts and Entrepreneurship
Soak the raisins in white rum for at least 3 hours, or preferably overnight.
Reserve 80 g of raisins and rum for garnishing and blend the rest with water until it forms a fine paste. Set aside.
Preheat oven to 200°C. Line a 11x15x1-inch tray with parchment paper. Sift flour, cocoa powder and baking soda together.
In an electric mixer with a whip attachment, whip eggs, sugar and ovalett on high speed for 5 minutes.
Add sifted flour gradually in 3 batches, alternating the flour with the milk 3 times. Add the vanilla extract.
Pour in the warm melted butter and mix on low speed. Scrape the bowl several times to catch the batter stuck on the sides.
Pour the batter into the prepared pan, bake for 10 minutes, or until done. Remove from the oven. Turn the sponge over onto a wire rack, remove the parchment paper and leave to cool completely.
Cut the sponge into half and place one layer onto a 7x11-inch baking pan lined with 3 layers of cling wrap. Brush the sponge with the liquid from the reserved rum raisin.
Bring milk to a boil in a sauce pan. In a mixing bowl, mix egg, yolks, sugar and custard powder together. Pour in the boiling milk and mix until well combined. Return the mixture to the sauce pan and cook until it thickens. Add the raisins.
Add the gelatin leaves and stir to dissolve. Let it cool down. Add rum.
Whip the whipping cream to soft peaks and fold in with the custard mixture. Then fold in the rum-soaked raisins and spoon the mixture on top of the sponge cake, filling the top of the tin. Smoothen with a spatula and place in the freezer for 2 hours.
After removing from the freezer, cut into 24 pieces.
Blend the California Raisin Rum Paste with water, heat the mixture and add the gelatin, continuously stirring until the gelatin has dissolved. Remove from the heat and allow to cool slightly. Pour a thin layer of glace over the mousse.
Chill or freeze for 1 hour, unmould and cut into desired shapes.