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Raisins & Rum

Yields14 Servings

Raisins and Rum

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
1

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

2

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.

3

Combine almond powder, plain flour and sugar (a) together in a mixing bowl.

4

In a clean mixing bowl, whisk egg whites and gradually pour in sugar (b). Whisk till soft peak.

5

Fold in egg whites into the almond powder mixture.

6

Fold in browned clarified butter and vanilla essence.

7

Pipe batter into mini rectangular moulds and bake in the oven at 200C for about 15mins or till cooked.

8

Remove from moulds and allow to cool on rack.

Rum Chantilly Cream
9

Sift icing sugar.

10

Combine all ingredients together and whisk till stiff peak.

11

Transfer into piping bag and leave in fridge till ready to use.

Raisin Tuile
12

Combine California Raisins and water together and allow to soak for 30mins.

13

Blend soaked raisins into a puree.

14

Heat up puree in a pot and add in isomalt. Stir well till combined.

15

Spread raisin mixture thinly onto a silpat and bake in an oven at 90C for about 1 hour till the raisin puree is dry to the touch but still flexible.

16

Using a round cutter, cut out circles and continue baking for another 1 hour till tuiles are fully dried. Leave to cool for it to crisp.

Assembly
17

Pipe chilled rum chantilly cream in a teardrop shape onto raisin financiers.

18

Decorate with round raisin tuiles and edible leaves/flowers.

19

Serve immediately.

Nutrition Facts

Servings 0