Combine raisins, water and sugar in saucepan over medium-low heat. Stirring occasionally, simmer until sugar dissolves, 3 to 5 minutes. Remove from heat and purée in blender or food processor. (Close top securely and hold with a dishtowel. The hot mixture can build up pressure and cause the top to blow off.) While still hot, pour into medium bowl over ice bath and quickly whisk in gelatin till dissolved. Let cool. Cover with plastic wrap and freeze for 4 hours or overnight.
Walnuts and Raisins
Preheat oven to 375°F. Line baking sheet with silicone baking mat or parchment paper. Measure walnuts, powdered sugar, pepper, peanut oil and salt into medium bowl; toss to mix. Spread evenly on prepared baking sheet and bake at 375°F until toasted and lightly caramelized, about 10 minutes. Let cool on rack. When completely cool, mix in raisins and set aside.
Place 3/4 cup plus 2 tablespoons of the cream in medium bowl over ice water bath. Heat remaining 2 tablespoons cream over medium heat and whisk in gelatin to dissolve. Whisk heated cream into chilled cream over ice bath. Then, whisk in sugar and rum; continue whisking until stiff peaks form.
Arrange short glasses or serving dishes on a tray. With fork, scrape granizado to form scoops of ice and place in bottom of glasses. Top with cream (or foam) and sprinkle with candied walnuts and raisins. Serve immediately.
Chef Note: To make rum foam, if you have a soda siphon, substitute half-and-half for heavy cream. Follow procedure above through whisking in sugar and rum. Then, whisk until just combined. Do not whip to stiff peaks. Let chill completely and place in the siphon to dispense rum foam.
Golden Raisin Granizado
- 1 Cup loosely packed California golden raisins
- 4 Cups water
- 1/4 Cup granulated sugar
- 1 Teaspoon unflavored gelatin powder
Candied Walnuts and Raisins
- 11/2 Cups walnuts
- 21/2 Teaspoons Powdered sugar
- 1/2 Teaspoon cayenne pepper
- 1 Teaspoon peanut oil
- 1 Teaspoon kosher salt
- 3/4 Cup California raisins
- 1 Cup heavy cream, divided
- 1/3 Teaspoon unflavored gelatin powder
- 1 Teaspoon Powdered sugar
- 2 Tablespoons rum