Yuzu Creméux, Apple Mint Jelly, Candied Cucumber & Poached California Raisins

AuthorCalifornia Raisins
Rating

Tai Chien Lin | Chef de Cuisine (Pastry), Raffles Hotel Singapore
The idea is to create a dessert that's light and refreshing. California Raisins add natural sweetness and complement the acidity from the yuzu cremeux, while apple mint is refreshing and candied cucumber lends texture.

Yuzu Creméux, Apple Mint Jelly, Candied Cucumber & Poached California Raisins
Yields4 Servings
YUZU CREMEUX
 75 g sugar
 70 g egg
 60 ml yuzu juice
 110 g butter
APPLE MINT JELLY
 80 ml water
 12 g sugar
 6 g apple mint leaves
 2 g gelatine sheet, pre-soaked
CANDIED CUCUMBER
 100 ml water
 35 g sugar
 80 g cucumber, cubed
POACHED CALIFORNIA RAISINS
 80 g California Natural Raisins
 200 ml water
 30 g sugar
 ½ pod vanilla bean
GARNISH
 1 sliver gold leaf
 1 sprig affilia cress
YUZU CREMEUX
1

Combine sugar, egg and yuzu juice, and place in a bain-marie until the temperature reaches 85°C. Blend in butter when the yuzu mixture reaches 40°C.

APPLE MINT JELLY
2

Boil water and sugar, and set aside to cool.

3

Blanch apple mint leaves in hot water for 20 seconds, then soak in iced water. Blend blanched mint leaves with syrup, then strain and add in gelatine.

CANDIED CUCUMBER
4

Boil water and sugar, and set aside to cool. Seal the cucumber and syrup in a vacuum bag.

POACHED CALIFORNIA RAISINS
5

Combine water, sugar, California Raisins and vanilla bean in a saucepan over low heat and simmer gently for 5 minutes until the California Raisins are plump.

To Assemble
6

Pour yuzu crerneux into a glass bowl and arrange poached California Raisins on it. Chill a little before pouring the apple mint jelly over. Once the jelly has set, arrange candied cucumber cubes on the jelly, and garnish with gold leaf and affilia cress.

CategoryCooking Method, ,

Ingredients

YUZU CREMEUX
 75 g sugar
 70 g egg
 60 ml yuzu juice
 110 g butter
APPLE MINT JELLY
 80 ml water
 12 g sugar
 6 g apple mint leaves
 2 g gelatine sheet, pre-soaked
CANDIED CUCUMBER
 100 ml water
 35 g sugar
 80 g cucumber, cubed
POACHED CALIFORNIA RAISINS
 80 g California Natural Raisins
 200 ml water
 30 g sugar
 ½ pod vanilla bean
GARNISH
 1 sliver gold leaf
 1 sprig affilia cress

Directions

YUZU CREMEUX
1

Combine sugar, egg and yuzu juice, and place in a bain-marie until the temperature reaches 85°C. Blend in butter when the yuzu mixture reaches 40°C.

APPLE MINT JELLY
2

Boil water and sugar, and set aside to cool.

3

Blanch apple mint leaves in hot water for 20 seconds, then soak in iced water. Blend blanched mint leaves with syrup, then strain and add in gelatine.

CANDIED CUCUMBER
4

Boil water and sugar, and set aside to cool. Seal the cucumber and syrup in a vacuum bag.

POACHED CALIFORNIA RAISINS
5

Combine water, sugar, California Raisins and vanilla bean in a saucepan over low heat and simmer gently for 5 minutes until the California Raisins are plump.

To Assemble
6

Pour yuzu crerneux into a glass bowl and arrange poached Ca