California Raisins Dream Delight

Layers of nogatine ice cream, orange-raisin mousse, raisin compote and strawberry flavors.

Details

INGREDIENTS

    Rum Raisin Ice Cream with Nougatine

    • 3 tablespoons glucose
    • 1/2 cup sugar
    • 2/3 cup sliced almonds
    • 6 tablespoons California natural raisins
    • Rum; as needed
    • 1 cup milk
    • 3/4 cup whipping cream
    • 1 1/3 tablespoons (2/3 ounce) glucose*
    • 5 egg yolks (1/3 cup)
    • 1/3 cup sugar
    • 1 tablespoon (1 1/4 ounce) dextrose*
    • 1/4 cup Califorinia raisin paste**
    • 1/2 egg white (1 tablespoon)

    Orange and Raisin Cream Mousse

    • 1 tablespoon unflavored granulated gelatin
    • 2/3 cup California natural raisins, chopped
    • 2/3 cup orange juice
    • 1 tablespoon orange zest
    • 1/2 cup whipping cream
    • 6 egg yolks (1/2 cup)
    • 1/4 cup cornstarch
    • 2 tablespoons Cointreau
    • 6 egg whites (3/4 cup)
    • 1/2 cup plus 2 tablespoons sugar, divided

    Orange and Coconut Tuile

    • 3/4 cup sugar
    • 1/2 teaspoon liquid pectin
    • 1/2 cup orange juice
    • 1/3 cup butter
    • 1 1/2 tablespoons (1/4 ounce) glucose*
    • 1/4 cup grated coconut
    • 1/2 cup cake flour, sifted

    Golden Raisin Compote

    • 3 cups white wine
    • 1 1/2 cups California golden raisins
    • sugar
    • 1/3 cup orange juice
    • 1 vanilla beans
    • Lime zest
    • glucose
    • butter
    • 1/2 cup pear purée
    • 2 tablespoons cornstarch

    Light Raisin Chocolate Sponge

    • 2 2/3 fluid ounce Valrhona Guanaja (brand) chocolate
    • 7 fluid ounce finely ground almonds
    • 1 1/4 cups Powdered sugar
    • 2 tablespoons cornstarch
    • 8 egg whites (1 cup)
    • 1/3 cup whipping cream
    • 1 cup California natural raisins, soaked in rum

    Golden Raisin Champagne Sauce

    • 1/2 cup sugar
    • 1/4 cup butter
    • 1 vanilla beans
    • 1 cup champagne
    • 1/2 cup California golden raisins

    Garnishes

    • 2/3 cup strawberry coulis
    • Cointreau
    • mint leaves
    • raspberries

    PROCEDURE

    Rum Raisin Ice Cream with Nougatine

    To make nougatine, bring the glucose to boil in a heavy pan. As soon as it begins to boil, pour in sugar and stir with a wooden spatula to help the sugar melt evenly. Continue cooking to a golden caramel. Remove pan from heat and add almonds; stir well. Spread on wax paper. Cool and pulverize. Set aside.

    Combine raisins with rum to cover; set aside to plump. Bring the milk, cream and glucose to a boil. Whisk egg yolks together with 1/3 cup sugar and dextrose; temper with hot milk, add to pan and cook to 185ºF. Strain and pour over raisin paste flavored with rum; mix for 1 minute. Quickly chill to 40ºF. Let mixture set for a minimum of 30 minutes. Beat egg white till stiff peaks form. Fold into chilled custard along with raisins, which have been drained, and one-half of nougatine. Mix together one more time then turn into ice cream freezer and churn. Keep frozen.

    Orange and Raisin Cream Mousse

    Soak gelatin in enough water to soften. Combine raisins and orange juice in small saucepan; heat to boiling and allow to stand until raisins are soft and plump. Cool. Combine remaining ingredients, except egg whites and 1/2 cup of sugar. Boil, stirring constantly to avoid sticking to bottom of pan. Meanwhile, whisk egg whites together with 1/2 cup sugar. When cream is cooked and egg whites are ready, add gelatin to very hot cream; stir until dissolved. Then, quickly whisk in a part of the beaten egg whites. When mixture is homogeneous, add remaining egg whites and stir gently with rubber spatula to mix thoroughly. Finally, stir in raisins and any remaining orange juice. Divide and spoon into bottom of 10 individual molds. Set aside.

    Orange and Coconut Tuile

    Mix sugar and pectin together with orange juice, and heat with butter and glucose to a boil. Add grated coconut and let cool. Stir in cake flour. Mix until a smooth, even paste. Spread very thin sheets on silicone paper and bake at 350ºF. Cool and cut enough circles to fit on top of raisin cream in mold. Cut any remaining pastry into 10 long tapered strips and set aside.

    Golden Raisin Compote

    Heat the white wine and golden raisins together with a little sugar. Bring to boiling and simmer for 5 to 7 minutes. Add orange juice, vanilla bean, lime zest, glucose, a little butter and pear purée; cook for 2 to 3 minutes more. Dissolve the cornstarch in an equal amount of water and stir into the purée; cook to desired consistency. Divide and spoon over tuile and cream mousse in individual molds. Set aside.

    Light Raisin Chocolate Sponge

    Melt chocolate at 120º to 130ºF over hot water. Combine ground almonds, powdered sugar, and stir together in bowl. Add melted chocolate and remaining ingredients, except raisins; complete the mixing. (The preparation must be relatively homogeneous). Turn into baking pan and sprinkle raisins over all. Bake at 350º for 11 minutes. Cool and cut in circles to fit individual molds and place on top of raisin compote. Store in refrigerator until ready to serve.

    Golden Raisin Champagne Sauce

    Combine sugar, butter and vanilla bean in heavy pan over medium heat and stir continuously with a wooden spoon until sugar has dissolved completely. Grind or process golden raisins in food processor until finely chopped and smooth. Stir into sauce along with champagne; mix well. Thicken with 1 tablespoon cornstarch dissolved in cold water, if needed.

    To Serve

    Divide and spoon some Champagne Sauce onto each individual serving plate. Turn contents out of each mold and invert onto sauce. Top each with a spoonful of strawberry coulis, a long narrow tuile and a small scoop of rum raisin ice cream. Drizzle with Cointreau and garnish with mint leaves and fresh raspberries.

    Chef Notes: If liquid glucose and dextrose are unavailable, substitute light corn syrup.

    Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 1190 (30% from fat); Total Fat 42g (sat 20g, mono 15g, poly 3g, trans 0g ); Cholesterol 320mg; Protein 23g; Carbohydrate 178g; (Dietary Fiber 6g; Sugars 142g; ); Iron 5mg; Sodium 260mg; Calcium 261mg; Potassium 1206mg

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