California Raisin Yuzu Sensation

AuthorCalifornia Raisins
Rating

Winnie Goh, Mandarin Orchard Singapore

California Raisin Yuzu Sensation
Yields4 Servings
California Raisin Almond Sablé
 50 g California Raisins, finely chopped
 115 g Unsalted butter
 10 g Brown sugar
 A pinch of salt
 175 g All purpose flour
 50 g Almond nibsbaked at 150 to 160°C for 15 minutes Melted cocoa butter, for brushing
California Raisin Crispy
 70 g California Raisin paste
 60 g Yuzu couverture
 10 g Cocoa butter
 75 g Feuilletine
Yuzu Jelly
 200 g Water
 100 g Lemon juice
 50 g Yuzu juice
 130 g Sugar
 5 g Agar powder
 5 g Gelatine powder
Yuzu Namelaka
 250 g Yuzu couverture
 5 g Cocoa butter
 100 g Lemon juice
 50 g Yuzu juice
 9 g Sheet gelatine, bloomed
 300 g Cold whipping cream (35% fat)
Yuzu Ganache
 150 g Whipping cream (35% fat)
 135 g White couverture
 45 g Unsalted butter
 30 g Yuzu juice
Glaze
 35 g California Raisins, finely chopped
 75 g White couverture
 50 g Cocoa butter
METHOD
1

Make California Raisin Almond Sable. Lightly cream first four ingredients together, fold in flour and almonds, then cover and rest dough for 30 minutes. Roll dough 1.5 cm thick, cut into 10 cm by 3 cm rectangles, and bake at 180°C for 15 minutes, until golden brown.
Let cool. Brush melted cocoa butter thinly over sablés.

2

Make California Raisin Crispy. Melt couverture and cocoa butter together, mix in California Raisin Paste and feuilletine, then spread evenly in a 42 cm by 13 cm tray. Chill until set.

3

Make Yuzu Jelly. Combine water, lemon juice and yuzu juice in a pan. Mix sugar, agar and gelatine together, then stream into pan while whisking constantly over medium heat. Bring to a boil, then let cool to 50°C off the heat. Pour it over the California Raisin Crispy layer. Chill until set.

4

Make Yuzu Namelaka. Melt couverture and cocoa butter together, then set aside. Bring both juices to a simmer together over low heat. Stir in bloomed gelatine to dissolve, then pour mixture over couverture and cocoa butter. Combine well. Stir in cold cream. Cover and chill overnight.

5

Make Yuzu Ganache. Bring cream to a boil. Stir in couverture, followed by butter and yuzu juice. Once smooth, let cool, then chill until cold.

6

Make Glaze. Melt couverture and cocoa butter together. Fold in chopped California Raisins. Let rest for 30 minutes.

Assembly
7

Cut the layered stack into 9 cm by 2.5 cm rectangles.

8

Whip Yuzu Namelaka until thick.

9

Pipe Yuzu Namelaka into 10 cm long by 3 cm wide by 4 cm high pastry rings. Top with a layered piece, jelly side down. Chill until set.

10

Unmould set desserts, then dip into Glaze, and place each one on top of a sablé piece. Chill until set.

11

Pipe Yuzu Ganache on top of desserts. Garnish with more California Raisins as desired.

CategoryCooking Method, ,

Ingredients

California Raisin Almond Sablé
 50 g California Raisins, finely chopped
 115 g Unsalted butter
 10 g Brown sugar
 A pinch of salt
 175 g All purpose flour
 50 g Almond nibsbaked at 150 to 160°C for 15 minutes Melted cocoa butter, for brushing
California Raisin Crispy
 70 g California Raisin paste
 60 g Yuzu couverture
 10 g Cocoa butter
 75 g Feuilletine
Yuzu Jelly
 200 g Water
 100 g Lemon juice
 50 g Yuzu juice
 130 g Sugar
 5 g Agar powder
 5 g Gelatine powder
Yuzu Namelaka
 250 g