California Raisin & Vegan Pistachio Waffle

AuthorCalifornia Raisins
Rating

Dylan Ooi | Owner & Founder, The Gelato Connection Pte Ltd
The addition of California Raisins to the waffle, syrup and jelly lends extra taste, colour and textural interest to this dessert, and showcases a different perspective of a much-loved, classic treat.

California Raisin & Vegan Pistachio Waffle
Yields10 Servings
VEGAN PISTACHIO GELATO
 790 ml unsweetened almond milk
 70 g sugar
 54 g glucose
 86 g pistachio paste
VEGAN WAFFLE
 75 g California Natural Raisins
 640 g all-purpose flour
 160 g wheat flour
 50 g baking powder
 2 pinches salt
 150 g sugar
 1 pod vanilla bean
 150 ml vegetable oil
 1475 ml water
 25 g orange zest
DRAGONFRUIT SAUCE
 300 g dragonfruit purée
 90 g sugar
 10 ml orange concentrate
HONEY CALIFORNIA RAISIN SYRUP
 1000 ml honey
 600 g California Golden Raisins, chopped
 1000 ml water
CALIFORNIA RAISIN JELLY
 50 pcs California Natural Raisins
 500 ml water
 150 g sugar
 32 g vegetarian gelatine powder
VEGAN PISTACHIO GELATO
1

Mix all ingredients well and pasteurise in a water bath to 80°C. Batch freeze and extract the gelato when ready. Put into a blast freezer for 10 minutes, then store in freezer until ready to use.

VEGAN WAFFLE
2

Combine dry ingredients (except California Raisins) in a bowl, and wet ingredients in another.

3

Gradually add the dry mixture into the wet mixture and blend well.

4

Place in chiller and let it rest for 10 minutes.

5

Preheat the waffle maker and then pour the waffle mix in and sprinkle with California Raisins.

6

Cook at 250°C for 3 minutes. Once cooked, remove from machine and cut into desired shape.

DRAGONFRUIT SAUCE
7

Boil the ingredients together for 10 minutes. Remove from heat and allow to cool.

HONEY CALIFORNIA RAISIN SYRUP
8

Boil all ingredients together for 15 minutes. Remove from heat and allow
to infuse for 20 minutes.

9

Blitz the mixture well, then cool and serve.

CALIFORNIA RAISIN JELLY
10

Heat up water and sugar in a pot until sugar dissolves.

11

Gradually add gelatine powder into syrup and stir well. Bring to boil, ensuring there are no lumps.

12

Place 5 California Raisins into each desired mould, then pour syrup in and place in a chiller to let it set for at least 2 hours.

To Assemble
13

Brush dragonfruit sauce onto plate, add waffle pieces and top with a scoop of gelato. Serve with California Raisin jelly and a drizzle of honey California Raisin syrup.

CategoryCooking Method

Ingredients

VEGAN PISTACHIO GELATO
 790 ml unsweetened almond milk
 70 g sugar
 54 g glucose
 86 g pistachio paste
VEGAN WAFFLE
 75 g California Natural Raisins
 640 g all-purpose flour
 160 g wheat flour
 50 g baking powder
 2 pinches salt
 150 g sugar
 1 pod vanilla bean
 150 ml vegetable oil
 1475 ml water
 25 g orange zest
DRAGONFRUIT SAUCE
 3