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.
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.
Mix purée and simple syrup and bring to a boil. Add agar agar powder and boil again.
Pour mixture onto a flat tray and allow to cool. When set and ready to use, cut into circles with a round cutter.
Cook risotto with milk and vanilla bean until the grains are soft.
Mix 300g of the vanilla risotto with citrus zest, icing sugar, mascarpone and California Raisins.
Freeze and cut into cubes. Coat with rice krispies and deep-fry.
Mix all the ingredients well and use an ice cream machine to churn out the sherbet.
Place vanilla and California Raisin carpaccio in a bowl and top with crispy California Raisin vanilla risotto fritter.
Decorate with round strawberry gel slices and fresh mint or rosemary leaves, and serve with a scoop of tomato and California Raisin sherbet.