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.
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.
Combine dry ingredients (except California Raisins) in a bowl, and wet ingredients in another.
Gradually add the dry mixture into the wet mixture and blend well.
Place in chiller and let it rest for 10 minutes.
Preheat the waffle maker and then pour the waffle mix in and sprinkle with California Raisins.
Cook at 250°C for 3 minutes. Once cooked, remove from machine and cut into desired shape.
Boil the ingredients together for 10 minutes. Remove from heat and allow to cool.
Boil all ingredients together for 15 minutes. Remove from heat and allow
to infuse for 20 minutes.
Blitz the mixture well, then cool and serve.
Heat up water and sugar in a pot until sugar dissolves.
Gradually add gelatine powder into syrup and stir well. Bring to boil, ensuring there are no lumps.
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.
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.