GAEL ETRILLARD, EXECUTIVE PASTRY CHEF, RAFFLES HOTEL SINGAPORE
Yields1 Serving
Peach Sorbet
1000 g white peach purée
12 g dry lavender
378 g water
250 g sugar
260 g glucose powder
4 g stabiliser super neutrose
40 g peach liqueur
9 g peach paste
Kurozato Sugar and Licorice Base
Basic dough
90 g butter
90 g icing sugar
172 g roasted flour
3 g licorice powder
18 g hard boiled egg yolk, crushed
22 g Kurozato sugar
Base
38 g cocoa butter
294 g Kurozato and licorice powder (basic dough)
40 g caramelised hazelnut bits
46 g chocolate pop rocks
Marinated California Golden and Natural Raisins in Floral Juice
450 g water
12 g rose bud
20 g hibiscus
10 g rosehip
30 g wild cherry
80 g California Golden Raisins
80 g California Natural Raisins
30 g violet agave syrup
California Raisins, Licorice and Peach Cream
20 g sugar
40 g egg yolk
2 g licorice powder
200 g peach purée
2 pcs gelatin, bloomed
60 g Golden California Raisins soaked in floral juice, chopped
50 g white chocolate
50 g cocoa powder
California Natural Raisins and Peach Compote
45 g sugar
2 g pectin NH
200 g peach purée
80 g California Natural Raisins
200 g peach, diced
Peach Espuma
90 g cream
55 g sugar
10 g peach paste
1 pc gelatin, bloomed
320 g peach purée
2 g peach powder
Peach Sorbet
1Combine peach purée and dry lavender, and infuse for 24hrs.
2Warm water to 40°C, then add sugar and glucose powder.
3When the sugared water reaches 45°C, add stabiliser. Cook until 85°C for lmin and cool down on ice.
4Combine the peach purée with dry lavender, peach liquor and peach paste.
5Blend the mixture until smooth and rest overnight in the refrigerator. Blend again and churn in an ice cream machine.
Kurozato Sugar and Licorice Base
6Cream butter and icing sugar.
7Cream butter and icing sugar.
8Add crushed hard boiled egg yolks and Kurozato sugar.
9Roll this dough out to about 5mm and bake on silpan at 160°C for 40mins.
10Cool down and process into powder.
11Melt cocoa butter and add to the Kurozato powder.
12Add hazelnuts and pop rocks.
13Put 20g of the mixture in each 5cm ring and set in the refrigerator.
Marinated California Golden and Natural Raisins in Floral Juice
14Warm water to 50°C and add rose buds, hibiscus, rosehip, and wild cherries. Infuse for at least 5hrs.
15Strain the juice and warm to 50°C.
16Pour the warm infusion and agave syrup over the California Raisins and let them soak for 24 hrs.
17Drain the needed quantity for assembly(about 10 pcs per plate).
California Raisins, Licorice and Peach Cream
18Blanch sugar and egg yolks. Add licorice powder.
19Add peach purée and cook until like a creme anglaise.
20Add gelatin and chopped California Raisins. Blend with a blender until the mixture is smooth.
21Pour in 50g white chocolate and 50g cocoa powder demi sphere 3cm diameter moulds and let it set in the refrigerator.
22Before assembly, join two demi spheres together and spray with a chocolate mixture of 50g white chocolate and 50g cocoa butter.
California Natural Raisins and Peach Compote
23Combine sugar and pectin and add to peach purée. Add California Raisins and heat mixture to a boil.
24Turn down the fire and add diced peach, cook for 1 min and cool down on ice.
Peach Espuma
25In a saucepan, add cream, sugar and peach paste. Heat to 85°C and add gelatin.
26Cool down on ice and strain over peach purée. Add peach powder.
27Blend and pour the mixture into an iSi espuma bottle. Insert gas with one cream charger.
GARNISH
TO ASSEMBLE
29Place a Kurozato sugar and licorice base in the middle of a plate.
30Top with some California Natural Raisins and peach compote.
31Place some marinated California Raisins around and top with a few gold leaves.
32Scoop a ball of peach sorbet onto the middle of the Kurozato sugar and licorice base and place the white chocolate cylinder on it.
33Top with espuma and cover with a disc of white chocolate.
34Lastly, place the ball filled with California Raisins, licorice and peach cream on top of the white chocolate disc.
Ingredients
Peach Sorbet
1000 g white peach purée
12 g dry lavender
378 g water
250 g sugar
260 g glucose powder
4 g stabiliser super neutrose
40 g peach liqueur
9 g peach paste
Kurozato Sugar and Licorice Base
Basic dough
90 g butter
90 g icing sugar
172 g roasted flour
3 g licorice powder
18 g hard boiled egg yolk, crushed
22 g Kurozato sugar
Base
38 g cocoa butter
294 g Kurozato and licorice powder (basic dough)
40 g caramelised hazelnut bits
46 g chocolate pop rocks
Marinated California Golden and Natural Raisins in Floral Juice
450 g water
12 g rose bud
20 g hibiscus
10 g rosehip
30 g wild cherry
80 g California Golden Raisins
80 g California Natural Raisins
30 g violet agave syrup
California Raisins, Licorice and Peach Cream
20 g sugar
40 g egg yolk
2 g licorice powder
200 g peach purée
2 pcs gelatin, bloomed
60 g Golden California Raisins soaked in floral juice, chopped
50 g white chocolate
50 g cocoa powder
California Natural Raisins and Peach Compote
45 g sugar
2 g pectin NH
200 g peach purée
80 g California Natural Raisins
200 g peach, diced
Peach Espuma
90 g cream
55 g sugar
10 g peach paste
1 pc gelatin, bloomed
320 g peach purée
2 g peach powder
Directions
Peach Sorbet
1Combine peach purée and dry lavender, and infuse for 24hrs.
2Warm water to 40°C, then add sugar and glucose powder.
3When the sugared water reaches 45°C, add stabiliser. Cook until 85°C for lmin and cool down on ice.
4Combine the peach purée with dry lavender, peach liquor and peach paste.
5Blend the mixture until smooth and rest overnight in the refrigerator. Blend again and churn in an ice cream machine.
Kurozato Sugar and Licorice Base
6Cream butter and icing sugar.
7Cream butter and icing sugar.
8Add crushed hard boiled egg yolks and Kurozato sugar.
9Roll this dough out to about 5mm and bake on silpan at 160°C for 40mins.
10Cool down and process into powder.
11Melt cocoa butter and add to the Kurozato powder.
12Add hazelnuts and pop rocks.
13Put 20g of the mixture in each 5cm ring and set in the refrigerator.
Marinated California Golden and Natural Raisins in Floral Juice
14Warm water to 50°C and add rose buds, hibiscus, rosehip, and wild cherries. Infuse for at least 5hrs.
15Strain the juice and warm to 50°C.
16Pour the warm infusion and agave syrup over the California Raisins and let them soak for 24 hrs.
17Drain the needed quantity for assembly(about 10 pcs per plate).
California Raisins, Licorice and Peach Cream
18Blanch sugar and egg yolks. Add licorice powder.
19Add peach purée and cook until like a creme anglaise.
20Add gelatin and chopped California Raisins. Blend with a blender until the mixture is smooth.
21Pour in 50g white chocolate and 50g cocoa powder demi sphere 3cm diameter moulds and let it set in the refrigerator.
22Before assembly, join two demi spheres together and spray with a chocolate mixture of 50g white chocolate and 50g cocoa butter.
California Natural Raisins and Peach Compote
23Combine sugar and pectin and add to peach purée. Add California Raisins and heat mixture to a boil.
24Turn down the fire and add diced peach, cook for 1 min and cool down on ice.
Peach Espuma
25In a saucepan, add cream, sugar and peach paste. Heat to 85°C and add gelatin.
26Cool down on ice and strain over peach purée. Add peach powder.
27Blend and pour the mixture into an iSi espuma bottle. Insert gas with one cream charger.
GARNISH
TO ASSEMBLE
29Place a Kurozato sugar and licorice base in the middle of a plate.
30Top with some California Natural Raisins and peach compote.
31Place some marinated California Raisins around and top with a few gold leaves.
32Scoop a ball of peach sorbet onto the middle of the Kurozato sugar and licorice base and place the white chocolate cylinder on it.
33Top with espuma and cover with a disc of white chocolate.
34Lastly, place the ball filled with California Raisins, licorice and peach cream on top of the white chocolate disc.
Summer Composition with California Raisins
