California Raisin, Tomato & Strawberry Combination

AuthorCalifornia Raisins
Rating

Ben Goh | Pastry Chef, InterContinental Singapore
This is a simple and delightful dessert that allows the inherent flavours of the key ingredients to shine through. The sweetness of the California Raisins tempers the natural acidity of the juicy tomatoes and enhances the overall dish.

California Raisin, Tomato & Strawberry Combination
Yields5 Servings
VANILLA & CALIFORNIA RAISIN CARPACCIO
 100 g California Natural Raisins
 144 ml water
 16 ml lemon juice
 2 pods vanilla bean
 ½ cinnamon stick
 5 g gelatine sheet, pre-soaked
STRAWBERRY GEL
 40 g strawberry purée
 10 ml simple syrup
 1 g agar agar powder
 fresh mint leaves or rosemary, for decoration
SIMPLE SYRUP
 50 ml water
 30 g sugar
CRISPY CALIFORNIA RAISIN VANILLA RISOTTO FRITTER
 50 g California Natural Raisins
 100 g risotto
 500 ml milk
 1 pod vanilla bean
 60 g icing sugar
 180 g mascarpone
 30 g rice krispies
 zest of 1 orange
 zest of 1 lemon
TOMATO & CALIFORNIA RAISIN SHERBET
 100 g California Raisin paste (blend 150g California Natural Raisins with 50ml water)
 450 ml tomato juice
 130 g glucose powder
 400 ml water
VANILLA & CALIFORNIA RAISIN CARPACCIO
1

Boil all ingredients except gelatine and California Raisins. Add them in after the mixture has come to a boil. Place into a small round container and chill.

STRAWBERRY GEL
2

Mix purée and simple syrup and bring to a boil. Add agar agar powder and boil again.

3

Pour mixture onto a flat tray and allow to cool. When set and ready to use, cut into circles with a round cutter.

CRISPY CALIFORNIA RAISIN VANILLA RISOTTO FRITTER
4

Cook risotto with milk and vanilla bean until the grains are soft.

5

Mix 300g of the vanilla risotto with citrus zest, icing sugar, mascarpone and California Raisins.

6

Freeze and cut into cubes. Coat with rice krispies and deep-fry.

TOMATO & CALIFORNIA RAISIN SHERBET
7

Mix all the ingredients well and use an ice cream machine to churn out the sherbet.

To Assemble
8

Place vanilla and California Raisin carpaccio in a bowl and top with crispy California Raisin vanilla risotto fritter.

9

Decorate with round strawberry gel slices and fresh mint or rosemary leaves, and serve with a scoop of tomato and California Raisin sherbet.

CategoryCooking Method

Ingredients

VANILLA & CALIFORNIA RAISIN CARPACCIO
 100 g California Natural Raisins
 144 ml water
 16 ml lemon juice
 2 pods vanilla bean
 ½ cinnamon stick
 5 g gelatine sheet, pre-soaked
STRAWBERRY GEL
 40 g strawberry purée
 10 ml simple syrup
 1 g agar agar powder
 fresh mint leaves or rosemary, for decoration
SIMPLE SYRUP
 50 ml water
 30 g sugar
CRISPY CALIFORNIA RAISIN VANILLA RISOTTO FRITTER
 50 g California Natural Raisins
 100 g risotto
 500 ml milk
 1 pod vanilla bean
 60 g