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 mer