California Raisin Tenderness with Stewed Berries

AuthorCalifornia Raisins
Rating

SAM HUANG | PASTRY CHEF, SHANGRI-LA HOTEL SINGAPORE

California Raisin Tenderneess with Stewed Berries
Yields1 Serving
California Raisin Tenderness
 450 g California Raisins
 120 g rum
 30 g sugar
 320 g butter
 400 g caster sugar
 5 eggs
 300 g cake flour, sifted
 4 g salt
 100 g almond powder
 100 g corn flour
 20 g baking powder
Almond Crumble
 100 g butter
 100 g caster sugar
 50 g cake flour
 50 g almond powder
Stewed Berries
 500 g mixed frozen berries
 250 g raspberry purée
 75 g sugar
 15 g corn flour
 1 lemon zest
Green Macaron Shell
 240 g almond powder
 240 g icing sugar
 10 g green colour powder
 90 g egg white
 240 g sugar
 60 g water
 180 g egg white
Vanilla Whipping Cream
 200 g cream
 10 g icing sugar
GARNISH
 California Raisins
 Raspberries
California Raisin Tenderness
1

Soak California Raisins in rum and 30g sugar overnight.

2

In a mixer, beat butter with 400g sugar, and add eggs gradually. Add the soaked California Raisins, sifted flour and the rest of the dry ingredients.

3

Bake in convection oven at 160°C for 45mins.

Almond Crumble
4

Mix all the ingredients together and store in the refrigerator for at least 6hrs before baking.

5

Bake at 170°C for 30 mins. Set aside to cool.

Stewed Berries
6

Heat up frozen red berries with raspberry purée and sugar to 45°C.

7

Add in corn flour and lemon zest. Cook until the mixture boils and then set aside.

Green Macaron Shell
8

Make a paste out of almond powder, icing sugar, colour power and 90g egg white.

9

Cook sugar and water to 118°C. Pour the syrup over egg white and lightly whip to realise an Italian meringue.

10

Keep whipping until it reaches 35°C, then slowly mix it into the almond paste until smooth and shiny dough.

11

Pipe macarons of 3cm diameter onto a parchment paper. Bake on double sheet pan in a deck oven at 150°C for 11 mins.

Vanilla Whipping Cream
12

Whip up cream with icing sugar and keep refrigerated until needed.

TO ASSEMBLE
13

Brush the stewed berries in one line in the centre of a plate.

14

Place the California Raisin Tenderness in the middle of the stewed berries line, pipe vanilla whipping cream on the top of it, and place California Raisins and the almond crumble on the stewed berries.

15

Break the macaron into small pieces. Place them on top the stewed berries together with some raspberries and California Raisins.

CategoryCooking Method,

Ingredients

California Raisin Tenderness
 450 g California Raisins
 120 g rum
 30 g sugar
 320 g butter
 400 g caster sugar
 5 eggs
 300 g cake flour, sifted
 4 g salt
 100 g almond powder
 100 g corn flour
 20 g baking powder
Almond Crumble
 100 g butter
 100