Kenny Kong | President, Singapore Pastry Alliance
This is a unique dessert that combines the wholesome appeal of griddle cakes and vegetables with naturally sweet California Raisins. The California Raisin-infused herb oil adds a special touch.
Mix yoghurt, milk and egg yolk well, then stir flour into it. Add baking powder and salt, and mix well together.
Beat egg whites with honey to soft peaks and fold gently into the batter.
Drop spoonfuls of batter onto a heated pan that is lightly coated with olive oil.
Sprinkle some California Raisins over the batter in the pan and cook until griddle cakes turn golden brown on both sides.
Infuse the California Raisins with cold milk and cream for two days. Bring the milk, cream and California Raisins to a boil.
Gently pour the boiling mixture over the egg yolk and corn flour, and re-heat to 82°C.
Mix with a handheld blender to an emulsion, then add lemon zest and chopped coriander leaves. Keep chilled until ready to serve.
Fill the jar about half-full with the rosemary, vanilla bean pod and California Raisins, and cover completely with grapeseed oil. Gently stir the mixture, making sure that the herbs and California Raisins are well covered with oil.
Cover the jar with a small square of waxed paper before screwing on the lid. (The waxed paper prevents chemicals that may be coated on the inside of the lid from contaminating the oil.)
Allow the oil to steep for 4 weeks.
Preheat a small piece of charcoal in a mini Japanese-style metal cooking stove.
Cook some cherry tomatoes with a little California Raisin-infused herb oil and a bit of icing sugar.
Stack the griddle cakes with some California Raisin coriander custard between layers.
Dust the griddle cakes with icing sugar and serve warm on the metal grill plate with the caramelised cherry tomatoes and a drizzle of the California Raisin-infused herb oil.
Ingredients
Directions
Mix yoghurt, milk and egg yolk well, then stir flour into it. Add baking powder and salt, and mix well together.
Beat egg whites with honey to soft peaks and fold gently into the batter.
Drop spoonfuls of batter onto a heated pan that is lightly coated with olive oil.
Sprinkle some California Raisins over the batter in the pan and cook until griddle cakes turn golden brown on both sides.
Infuse the California Raisins with cold milk and cream for two days. Bring the milk, cream and California Raisins to a boil.
Gently pour the boiling mixture over the egg yolk and corn flour, and re-heat to 82°C.
Mix with a handheld blender to an emulsion, then add lemon zest and chopped coriander leaves. Keep chilled until ready to serve.
Fill the jar about half-full with the rosemary, vanilla bean pod and California Raisins, and cover completely with grapeseed oil. Gently stir the mixture, making sure that the herbs and California Raisins are well covered with oil.
Cover the jar with a small square of waxed paper before screwing on the lid. (The waxed paper prevents chemicals that may be coated on the inside of the lid from contaminating the oil.)
Allow the oil to steep for 4 weeks.
Preheat a small piece of charcoal in a mini Japanese-style metal cooking stove.
Cook some cherry tomatoes with a little California Raisin-infused herb oil and a bit of icing sugar.
Stack the griddle cakes with some California Raisin coriander custard between layers.
Dust the griddle cakes with icing sugar and serve warm on the metal grill plate with the caramelised cherry tomatoes and a drizzle of the California Raisin-infused herb oil.