Summer Composition with California Raisins

AuthorCalifornia Raisins
Rating

GAEL ETRILLARD, EXECUTIVE PASTRY CHEF, RAFFLES HOTEL SINGAPORE

Summer Composition with California Raisin
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
1

Combine peach purée and dry lavender, and infuse for 24hrs.

2

Warm water to 40°C, then add sugar and glucose powder.

3

When the sugared water reaches 45°C, add stabiliser. Cook until 85°C for lmin and cool down on ice.

4

Combine the peach purée with dry lavender, peach liquor and peach paste.

5

Blend the mixture until smooth and rest overnight in the refrigerator. Blend again and churn in an ice cream machine.

Kurozato Sugar and Licorice Base
6

Cream butter and icing sugar.

7

Cream butter and icing sugar.

8

Add crushed hard boiled egg yolks and Kurozato sugar.

9

Roll this dough out to about 5mm and bake on silpan at 160°C for 40mins.

10

Cool down and process into powder.

11

Melt cocoa butter and add to the Kurozato powder.

12

Add hazelnuts and pop rocks.

13

Put 20g of the mixture in each 5cm ring and set in the refrigerator.

Marinated California Golden and Natural Raisins in Floral Juice
14

Warm water to 50°C and add rose buds, hibiscus, rosehip, and wild cherries. Infuse for at least 5hrs.

15

Strain the juice and warm to 50°C.

16

Pour the warm infusion and agave syrup over the California Raisins and let them soak for 24 hrs.

17

Drain the needed quantity for assembly(about 10 pcs per plate).

California Raisins, Licorice and Peach Cream
18

Blanch sugar and egg yolks. Add licorice powder.