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 the yolk mixture and fill a square mould.

4

Keep in a freezer at -20°C.

Carrot Crisp
5

Paddle sugar and eggs well, add carrots and raisin puree.

6

Paddle sugar and eggs well, add carrots and raisin puree.

7

Lastly, pour in oil and mix well.

8

Pour the mixture into a baking tray and bake at 190°C for 40-45mins. Once cooled, keep frozen for 1 day.

9

Slice very thin 5cm-discs and bake at 120°C for about 30mins until crisp.

Orange Carrot Custard
10

Mix sugar with potato starch.

11

Add orange juice and carrot pulp into a pan and heat up.

12

Add gelatin and sugar/starch mixture.

13

Bring to a boil and immediately pour into a mould.

California Raisin Jello
14

Soak California Raisins in approximately 500g hot water and leave overnight. Strain.

15

Heat mineral water with vanilla seeds and lemon juice. Add sugar and gelatin.

16

Add the soaked California Raisins, leave to cool.

Golden Carrot Espuma
17

Bring mineral water to a boil and soak California Golden Raisins for 1 day.

18

Strain and blend the soaked raisins into a puree.

19

Mix well with carrot juice and gelatin.

20

Blend well with espuma powder and keep chilled.

GARNISH
21

Carrot, thinly sliced

22

Light orange syrup

23

California Raisins

24

Orange

25

Cress

TO ASSEMBLE
26

Toss thinly sliced fresh carrot, which has been lightly poached in light orange syrup. Mix well with California Raisins, orange segments and cress. Arrange with orange carrot custard in the glass.

27

Top with iced mascarpone nougat, carrot espuma, and California Raisin jello. Decorate with carrot crisp.

CategoryCooking Method, ,

Ingredients

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

Directions

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 the yolk mixture and fill a square mould.

4

Keep in a freezer at -20°C.

Carrot Crisp
5

Paddle sugar and eggs well, add carrots and raisin puree.

6

Paddle sugar and eggs well, add carrots and raisin puree.

7

Lastly, pour in oil and mix well.

8

Pour the mixture into a baking tray and bake at 190°C for 40-45mins. Once cooled, keep frozen for 1 day.

9

Slice very thin 5cm-discs and bake at 120°C for about 30mins until crisp.

Orange Carrot Custard
10

Mix sugar with potato starch.

11

Add orange juice and carrot pulp into a pan and heat up.

12

Add gelatin and sugar/starch mixture.

13

Bring to a boil and immediately pour into a mould.

California Raisin Jello
14

Soak California Raisins in approximately 500g hot water and leave overnight. Strain.

15

Heat mineral water with vanilla seeds and lemon juice. Add sugar and gelatin.

16

Add the soaked California Raisins, leave to cool.

Golden Carrot Espuma
17

Bring mineral water to a boil and soak California Golden Raisins for 1 day.

18

Strain and blend the soaked raisins into a puree.

19

Mix well with carrot juice and gelatin.

20

Blend well with espuma powder and keep chilled.

GARNISH
21

Carrot, thinly sliced

22

Light orange syrup

23

California Raisins

24

Orange

25

Cress

TO ASSEMBLE
26

Toss thinly sliced fresh carrot, which has been lightly poached in light orange syrup. Mix well with California Raisins, orange segments and cress. Arrange with orange carrot custard in the glass.

27

Top with iced mascarpone nougat, carrot espuma, and California Raisin jello. Decorate with carrot crisp.

Notes

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