Then Chui Foong | Chef-Instructor, School of Hospitality, Republic Polytechnic
I have used California Raisins with vegetables, seeds, oats and nuts to create this dessert. The addition of California Raisins, which combine well with different ingredients, gives the end product a natural sweetness without affecting its texture.
Melt butter and cook until slightly burnt, and then strain.
Mix egg whites and California Golden Raisin paste together. Set aside.
Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.
Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.
Add bloomed gelatine to boiled milk.
Pour mixture gradually over the couverture to create a smooth texture.
Cool down to 30°C and add California Raisins.
Chill in refrigerator and serve cold.
Mix all dry ingredients together. Combine with cold butter and mix into a dough. Roll out to desired thickness and chill for 1 hour.
Bake at 160°C for 15 minutes, or until golden brown.
Combine isomalt and shredded beetroot and spread onto a baking tray lined with double layer silpat mats.
Bake at 180°C for 5 minutes.
Use carrot financier as the base and stack almond sable with organic rolled oats and chia seeds on top. Place the beetroot isomalt decor on it and top with the white chocolate jelly with California Raisins. Serve chilled.
Ingredients
Directions
Melt butter and cook until slightly burnt, and then strain.
Mix egg whites and California Golden Raisin paste together. Set aside.
Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.
Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.
Add bloomed gelatine to boiled milk.
Pour mixture gradually over the couverture to create a smooth texture.
Cool down to 30°C and add California Raisins.
Chill in refrigerator and serve cold.
Mix all dry ingredients together. Combine with cold butter and mix into a dough. Roll out to desired thickness and chill for 1 hour.
Bake at 160°C for 15 minutes, or until golden brown.
Combine isomalt and shredded beetroot and spread onto a baking tray lined with double layer silpat mats.
Bake at 180°C for 5 minutes.
Use carrot financier as the base and stack almond sable with organic rolled oats and chia seeds on top. Place the beetroot isomalt decor on it and top with the white chocolate jelly with California Raisins. Serve chilled.