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Honey Rosemary California Raisins Parfait with Apricot Coulis and Pistachio Matcha Fleur de Sel Crumbs

epicure 1 January 2018
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Pastry chef Sam Leong of Racines at Sofitel Singapore City Centre has whipped up a decadent yet light dessert brimming with the full flavours of California Raisins.

Dried in the warm California sunshine, California Raisins are naturally sweet, fruity and full of flavour. As they do not contain any added sugar, they are an ideal and healthy ingredient in any recipe, adding their intrinsic sweetness to your creations and allowing you to reduce your reliance on refined sugar.

Pastry chef Sam Leong of Racines at Sofitel Singapore City Centre says, “The natural sweetness and earthiness of California Raisins add depth to flavours and their fruity aftertaste perfectly complements any dessert.” To help you indulge without the guilt, Leong shares his recipe for a refreshingly light, herby honey rosemary California Raisins parfait, accompanied by an apricot coulis and pistachio, matcha and fleur de sel crumbs.

Honey Rosemary California Raisins Parfait with Apricot Coulis and Pistachio Matcha Fleur de Sel Crumbs 
Serves 10
Prep time 20 minutes
Cook time 20 minutes + 3 hours in the freezer

rosemary-infused California Raisins
200ml water
80ml honey
10g fresh rosemary
250g California Raisins, plus extra for garnishing

• In a small saucepan, combine the water, honey and fresh rosemary and bring to a boil.
• Add in the California Raisins and set aside for the flavours to infuse.

rosemary California Raisins parfait
400ml cream
100ml honey
250g rosemary-infused California Raisins
80g sugar
40ml water
120g egg yolks
80g white chocolate, melted
6g gelatine

• Whip the cream until soft peaks form using a hand blender.
• In a small saucepan, bring the honey to boil and add in the rosemary-infused California Raisins.
• Combine the water and sugar together and cook until the mixture reaches 112°C on a pastry thermometer.
• Put the egg yolks in a mixer bowl and pour in the cooked sugar syrup. Whisk the mixture until thick and mousse-like. Add in the honey and California Raisins mixture.
• Fold in the whipped cream, chocolate and egg yolk mixture with the gelatine and mix well.
• Discard the rosemary. Pour the parfait mixture into silicon moulds and freeze for 2 hours.

apricot coulis
250g apricot purée 
30g sugar
1g gelatine

• Cook the apricot purée together with the sugar and bring to a boil. Mix in the gelatine until smooth.

pistachio matcha fleur de sel crumble
60g flour
60g ground almonds
50g sugar
4g matcha powder, plus extra for garnishing
2g sea salt
70g butter
50g pistachios, chopped

• Preheat the oven to 180°C.
• Combine all the ingredients together except for the pistachios.
• Line a baking tray with baking paper. Pour the mixture into the tray and back for 15 minutes.
• Mix in the chopped nuts. soft chocolate ganache 135ml water 155ml cream 145ml glucose syrup 285g dark chocolate, melted 50g butter, softened
• In a small saucepan, add in all the ingredients except for the butter and bring to a boil.
• Mix in the softened butter.

mango sponge
200g eggs 
150g egg yolks
75g sugar
2g salt
80g mango purée
50g butter 50g flour

• Blend the eggs, egg yolks, sugar and salt together until smooth.
• Slowly add in the mango purée, butter and flour.

assembly
• Liberally dust the reserved matcha powder onto one side of a plate.
• Leaving enough space for the California Raisins parfait in the centre of the plate, place the mango sponge, apricot coulis and the crumble equally around the reserved space.
• Place the California Raisins parfait in the reserved space and garnish with a quenelle of the chocolate ganache.
• Garnish the plate generously with California Raisins as desired.

For more information and recipes on California Raisins, please contact the Raisin Administrative Committee. #02-129, Enterprise Hub, 48 Toh Guan Road East.
Tel: 6515 6113.
 Email: caraisins@lieumktg.com.sg. Visit www.caraisins.orgwww.caraisins.com  

From m(int.) Network

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