KENNY KONG | EXECUTIVE PASTRY CHEF, RESORTS WORLD SENTOSA
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