California Raisin Oat Milk Gelato, Pistachio Semifreddo & Pistachio Dacquoise - California Raisins Asean.
Esther Cheng | Owner & Chef, Milk & Honey Group Pte Ltd When we think of adding California Raisins to gelato recipes, it is common to think of rum and raisin. I wanted to do something different that...
Ingredients
- 150 g California Golden Raisins
- 1000 ml oat milk
- 140 g oat milk-soaked California Golden Raisins
- 230 g sugar
- 50 g milk powder
- 10 g dextrose powder
- 50 g gelato stabilizer
- 1070 ml reserved oat milk from soaking California Raisins (top up with plain oat milk)
- 130 ml cream
- 2 egg yolks
- 1 egg
- 40 g sugar
- 4 g gelatine powder, pre-soaked
- 15 g pistachio paste
- 250 ml whipped cream
- 145 g egg white
- 145 g sugar
- 40 g corn flour
- 130 g pistachios, toasted and chopped
- 62 g sugar
- 38 ml water
- 125 ml liquid glucose
- 700 g neutral glaze
- 80 g pistachio paste
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