California Raisin Bourbon Vanilla Custard with Hibiscus Tea Jelly and Raspberries - California Raisi
ANDY FOO, EXECUTIVE PASTRY CHEF, GRAND HYATT SINGAPOREIngredientsCalifornia Raisin Bourbon Vanilla Custard90 g California Raisins20 ml rum250 g fresh milk 250 g fresh cream ½ pcs vanilla pod, split...
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Ingredients
- 90 g California Raisins
- 20 ml rum
- 250 g fresh milk
- 250 g fresh cream
- ½ pcs vanilla pod, split and seeds scraped out
- 225 g egg yolk
- 125 g sugar
- 200 ml water
- 35 g sugar
- ½ pc vanilla pod
- 1 g coarse black pepper
- 15 g orange skin
- 15 g lemon skin
- 20 g dry hibiscus flowers
- 2 pc gelatin sheets, bloomed
- 100 ml rum
- 20 ml syrup
- 40 g California Natural Raisins
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