California Raisin Garden

by Darinee Durai @ 12 Aug 2016
California Raisin Garden Vanilla California Raisin Gelée
144ml water
16ml   lemon juice
2          vanilla pods, scraped
½         cinnamon stick
100g   California Natural Raisins
5g        gelatine sheets, bloomed
California Raisin Pain De Gênes
128g   almond paste, microwaved
126g   whole eggs
24g     flour
3g        baking powder
40g     butter, melted
150g   California Natural Raisins
California Raisin Crémeux
100g   cream
20g     egg yolks
7g        sugar
2g        gelatine sheets, bloomed
50g     California Natural Raisins
20g     whipping cream
4ml      Calvados
4          chocolate mousse moulds
4          crispy California Raisin risotto fritters
4          quenelles of Calvados ice cream
Sea salt caramel, for drizzling
For the vanilla Califonia Raisin gelée: Heat all the ingredients (except for the California Natural Raisins and bloomed gelatine) in a saucepan over a medium heat to a boil. Add in the bloomed gelatine and whisk constantly until gelatine has dissolved. Add in the California Natural Raisins. Remove the cinnamon stick and vanilla beans. Pour the mixture among four shallow moulds and keep chilled in the refrigerator until firm.

For the California Raisin pain de gênes: Beat the microwaved almond paste with the whole eggs in a mixing bowl until smooth. Fold in the flour, baking powder, melted butter and California Natural Raisins. Pour the batter among four silicon baking moulds and bake in a pre-heated oven at 170°C for about 10 minutes.

For the California Raisin crémeux: Heat cream in a saucepan over a low heat to a boil. Add in the egg yolks and sugar and whisk until mixture is smooth. Remove saucepan from the heat. Set aside the mixtue to cool down to 82°C. Add in bloomed gelatine and whisk constantly until gelatine has dissolved. Set aside the mixture to cool. Once cooled, fold in the California Natural Raisins, whipping cream and Calvados. Freeze the California Raisin crémeux for about one hour and then press into each chocolate mousse mould. Keep chilled.

Place a vanilla California Raisin gelée onto the centre of each serving plate and top with a California Raisin pain de gênes. Top the pain de gênes with chocolate California Raisin crémeux. Add a crispy California Raisin risotto fritter on the side. Add a quenelle of Calvados ice cream and drizzle with sea salt caramel. Serves 4