Raisins & Rum

AuthorCalifornia Raisins
Raisins and Rum
Yields14 Servings
Raisin Financiers
 45 g California Raisins
 66 g Almond Powder (roasted)
 60 g Plain Flour
 65 g Sugar (a)
 125 g Butter
 1 tsp Vanilla Essence
 140 g Egg White
  tsp Sugar (b)
Rum Chantilly Cream
 200 g Dairy Cream
 30 g Icing Sugar
 4 tsp Rum Paste
Raisin Tuile
 80 g California Raisins
 110 g Water
 50 g Isomalt
Raisin Financiers

Soak raisins in hot water for 30mins. Drain and pat them dry with a clean kitchen towel.


In a pot, heat up and melt butter till it becomes beurre noisette, strain away browned milk solids and set aside clarified butter for use later.