Grappa-marinated Raisins in Vanilla Mousse with Raisin-Apple Fritter and Vanilla-Raisin “Canonigo”

A multi-part dessert adventure featuring California raisin mousse, fritter and baked meringue.

Details

INGREDIENTS

    Grappa-marinated Raisins in Vanilla Mousse

    • 2/3 cup California raisins
    • 3 tablespoons grappa
    • 3/4 cup heavy cream
    • 1 tablespoon unflavored granulated gelatin
    • 1/3 cup cold milk
    • 1/3 cup sugar
    • 4 vanilla beans, halved
    • 2 tablespoons California raisin paste*

    Tuile

    • 1/2 cup cake flour
    • 1/2 cup Powdered sugar
    • 2 egg whites
    • 1/4 cup butter, softened

    Raisin-Apple Fritter

    • 1/2 cup California raisins
    • 3 tablespoons brandy
    • 1/2 cup butter
    • 1/4 cup brown sugar
    • 2 tablespoons sliced almonds
    • 2 green apples, peeled and diced
    • 1 teaspoon ground cinnamon
    • 3 sheets filo pastry
    • 2 1/2 cups clarified butter
    • Oil; for frying

    Raisin-Vanilla “Canonigo”

    • 6 egg whites (3/4 cup)
    • 1/2 cup Powdered sugar
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons California raisin paste*
    • Pinch of salt
    • 1/2 teaspoon baking powder

    Mascarpone Sabayon

    • 1 egg yolk
    • 1 3/4 fluid ounce Mascarpone
    • 1 tablespoon Marsala
    • 1/4 cup Powdered sugar

    Sugar Decoration

    • 1/2 cup sugar
    • 2 tablespoons water
    • 2 tablespoons Powdered sugar

    Garnishes

    • 1 ripe mango
    • 1 very small ripe pineapple
    • 2 banana leaves
    • 2 1/2 tablespoons Powdered sugar
    • 10 sprigs of fresh mint

    PROCEDURE

    Posted August 11, 2011 by Melinda
    A multi-part dessert adventure featuring California raisin mousse, fritter and baked meringue.

    • Ready Time :
      0 min

    Servings

    10

    Ingredients

      Grappa-marinated Raisins in Vanilla Mousse

      • 2/3 cup California raisins
      • 3 tablespoons grappa
      • 3/4 cup heavy cream
      • 1 tablespoon unflavored granulated gelatin
      • 1/3 cup cold milk
      • 1/3 cup sugar
      • 4 vanilla beans, halved
      • 2 tablespoons California raisin paste*

      Tuile

      • 1/2 cup cake flour
      • 1/2 cup Powdered sugar
      • 2 egg whites
      • 1/4 cup butter, softened

      Raisin-Apple Fritter

      • 1/2 cup California raisins
      • 3 tablespoons brandy
      • 1/2 cup butter
      • 1/4 cup brown sugar
      • 2 tablespoons sliced almonds
      • 2 green apples, peeled and diced
      • 1 teaspoon ground cinnamon
      • 3 sheets filo pastry
      • 2 1/2 cups clarified butter
      • Oil; for frying

      Raisin-Vanilla “Canonigo”

      • 6 egg whites (3/4 cup)
      • 1/2 cup Powdered sugar
      • 1/2 teaspoon vanilla extract
      • 3 tablespoons California raisin paste*
      • Pinch of salt
      • 1/2 teaspoon baking powder

      Mascarpone Sabayon

      • 1 egg yolk
      • 1 3/4 fluid ounce Mascarpone
      • 1 tablespoon Marsala
      • 1/4 cup Powdered sugar

      Sugar Decoration

      • 1/2 cup sugar
      • 2 tablespoons water
      • 2 tablespoons Powdered sugar

      Garnishes

      • 1 ripe mango
      • 1 very small ripe pineapple
      • 2 banana leaves
      • 2 1/2 tablespoons Powdered sugar
      • 10 sprigs of fresh mint

      Directions

      Raisin-Vanilla Mousse

      Combine raisins and grappa in small bowl; stir well and set aside to plump. Whip cream until stiff; set aside and keep cold. Soak gelatin in 2 tablespoons of the milk. Heat remaining milk with sugar and vanilla beans. Add softened gelatin and stir until gelatin is dissolved. Strain mixture into clean mixing bowl. Discard beans. Drain and chop marinated raisins very fine and add to bowl along with raisin paste. Mix well. Chill thoroughly and, then, whisk until fluffy. Finally, fold into whipped cream and chill until ready to serve.

      Tuile

      Mix cake flour, powdered sugar and egg whites together. Then add softened butter; mix until smooth. Spread on baking sheet and bake at 350°F until lightly browned and crispy. Set aside to cool. Break or cut into long irregular shapes.

      Raisin-Apple Fritter

      Sprinkle raisins with brandy. Melt butter in frypan; add sugar, almonds, apples and raisins. Add remaining brandy to pan and flambé. Stir in cinnamon. Cut filo sheets in half. Divide and spoon apple-raisin mixture equally along one end of each half sheet and roll up like a spring roll. Heat clarified butter in deep fryer or stockpot to 325°F (160°C) and fry fritters until golden brown. Set aside to drain on paper towel until ready to serve.

      Raisin-Vanilla “Canonigo”

      Beat egg whites with sugar until very stiff. Fold in vanilla and raisin paste, salt and baking powder. Portion into small oiled heatproof demitasse glasses and bake for about 10 to 15 minutes at 350°F (180°C) or until set.

      Sabayon

      Mix all ingredients together in large metal mixing bowl. Beat with whisk over open fire, constantly, until mixture is thick and foamy. Set aside.

      To Serve

      For sugar decoration, heat frying pan with sugar and water until sugar is caramelized. When mixture is thick and syrupy, drizzle with spoon onto silicone paper or other non-stick baking sheet and allow to set until ready to serve. On individual cold serving plates stand fritter on end next to “Canonigo” with tuile in back. Add a scoop of mousse in front of demitasse glass; drizzle with sabayon and caramel. Arrange fruits and raisins around. Dust with powdered sugar and garnish with mint sprig. Serve immediately.

      Note: 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 cups and 2 tablespoons natural raisins) until very finely chopped and smooth.

      Nutrition Facts Per Serving

      Calories 950 (70% from fat); Total Fat 76g (sat 46g, mono 22g, poly 3g, trans 0g ); Cholesterol 220mg; Protein 7g; Carbohydrate 62g; (Dietary Fiber 2g; Sugars 50g; ); Iron 2mg; Sodium 260mg; Calcium 75mg; Potassium 345mg

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