Le Jardin with California Raisins

AuthorCalifornia Raisins
Rating

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.

Le Jardin with California Raisins
Yields20 Servings
CALIFORNIA RAISIN CARROT FINANCIER
 100 g California Golden Raisins (soaked, softened and blended into paste)
 130 g burnt butter
 130 g egg whites
 50 g cake flour, sifted
 5 g corn flour
 3 g baking powder
 20 g almond powder
 30 g carrots, grated
 2 g calamansi zest
WHITE CHOCOLATE JELLY with CALIFORNIA RAISINS
 50 g California Natural Raisins
 6 g gelatine sheet, pre-soaked
 300 ml fresh milk
 140 g white chocolate
 33% couverture
ALMOND SABLE WITH ORGANIC ROLLED OATS & CHIA SEEDS
 150 g light brown sugar
 150 g plain flour, sifted
 100 g almond powder, sifted
 40 g organic rolled oats
 10 g chia seeds
 2 g sea salt
 150 g butter, cold
BEETROOT ISOMALT
 100 g isomalt
 20 g shredded beetroot
CALIFORNIA RAISIN CARROT FINANCIER
1

Melt butter and cook until slightly burnt, and then strain.

2

Mix egg whites and California Golden Raisin paste together. Set aside.

3

Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.

4

Combine remaining ingredients and add to egg white mixture. Pour in burnt butter and stir well.

WHITE CHOCOLATE JELLY with CALIFORNIA RAISINS
5

Add bloomed gelatine to boiled milk.

6

Pour mixture gradually over the couverture to create a smooth texture.

7

Cool down to 30°C and add California Raisins.

8

Chill in refrigerator and serve cold.

ALMOND SABLE WITH ORGANIC ROLLED OATS & CHIA SEEDS
9

Mix all dry ingredients together. Combine with cold butter and mix into a dough. Roll out to desired thickness and chill for 1 hour.

10

Bake at 160°C for 15 minutes, or until golden brown.

BEETROOT ISOMALT
11

Combine isomalt and shredded beetroot and spread onto a baking tray lined with double layer silpat mats.

12

Bake at 180°C for 5 minutes.

To Assemble
13

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.

CategoryCooking Method, ,

Ingredients

CALIFORNIA RAISIN CARROT FINANCIER
 100 g California Golden Raisins (soaked, softened and blended into paste)
 130 g burnt butter
 130 g egg whites
 50 g cake flour, sifted
 5 g corn flour
 3 g baking powder
 20 g almond powder
 30 g carrots, grated
 2 g calamansi zest
WHITE CHOCOLATE JELLY with CALIFORNIA RAISINS
 50 g California Natural Raisins
 6 g gelatine sheet, pre-soaked
 300 ml fresh milk
 140 g white chocolate
 33% couverture
ALMOND SABLE WITH ORGANIC ROLLED OATS & CHIA SEEDS
 150 g light brown sugar
 150 g