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.
100gCalifornia Golden Raisins (soaked, softened and blended into paste)
130gburnt butter
130gegg whites
50gcake flour, sifted
5gcorn flour
3gbaking powder
20galmond powder
30gcarrots, grated
2gcalamansi zest
WHITE CHOCOLATE JELLY with CALIFORNIA RAISINS
50gCalifornia Natural Raisins
6ggelatine sheet, pre-soaked
300mlfresh milk
140gwhite chocolate
33% couverture
ALMOND SABLE WITH ORGANIC ROLLED OATS & CHIA SEEDS
150glight brown sugar
150gplain flour, sifted
100galmond powder, sifted
40gorganic rolled oats
10gchia seeds
2gsea salt
150gbutter, cold
BEETROOT ISOMALT
100gisomalt
20gshredded 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.
100gCalifornia Golden Raisins (soaked, softened and blended into paste)
130gburnt butter
130gegg whites
50gcake flour, sifted
5gcorn flour
3gbaking powder
20galmond powder
30gcarrots, grated
2gcalamansi zest
WHITE CHOCOLATE JELLY with CALIFORNIA RAISINS
50gCalifornia Natural Raisins
6ggelatine sheet, pre-soaked
300mlfresh milk
140gwhite chocolate
33% couverture
ALMOND SABLE WITH ORGANIC ROLLED OATS & CHIA SEEDS
150glight brown sugar
150gplain flour, sifted
100galmond powder, sifted
40gorganic rolled oats
10gchia seeds
2gsea salt
150gbutter, cold
BEETROOT ISOMALT
100gisomalt
20gshredded beetroot
Directions
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.
