California Raisins, Carrot and Orange Salad Iced Mascarpone Nougat, California Raisin Jello and Golden Carrot Espuma

AuthorCalifornia Raisins
Rating

KENNY KONG | EXECUTIVE PASTRY CHEF, RESORTS WORLD SENTOSA

California Raisin with Carrot & Orange Salad
Yields1 Serving
Iced Mascarpone Nougat
 90 g egg yolk
 96 g sugar
 268 g mascarpone cheese
 1 g mascarpone cheese
 40 g pistachio
 60 g walnut
 72 g egg white
Carrot Crisp
 110 g sugar
 60 g egg
 90 g carrot, grated
 40 g California Golden Raisins, soaked in hot water for 30 mins, strained, and blended
 64 g cake flour
 1 g baking powder
 90 g vegetable oil
Orange Carrot Custard
 30 g sugar
 7 g potato starch
 50 g orange juice
 130 g carrot, steamed and blended
 2 g gelatin, bloomed
California Raisin Jello
 40 g California Golden Raisins
 100 g California Natural Raisins
 250 g mineral water
 ½ vanilla pod, split and seeds scraped out
 2 g lemon juice
 40 g sugar
 3 g gelatin, bloomed
Golden Carrot Espuma
 300 g mineral water
 120 g California Golden Raisins
 120 g carrot juice
 2 g gelatin, bloomed
 50 g espuma powder
Iced Mascarpone Nougat
1

Beat egg yolk and half of the sugar until fluffy; add mascarpone cheese while continuously beating.

2

Add lemon zest, pistachios and walnuts.

3

Beat egg white with other half of the sugar, fold into