Chef Bill Kim of Le Lan – Chicago, IL
Yield: 8 Servings
Rum Raisin Sauce:
* 1 1/4 cups golden raisins
* 4 ounces spiced rum
* 3/4 cup apple cider
Biscuit:
* 2 1/2 cups all purpose flour
* 3 ounces sugar
* 1/4 ounce lemon zest
* 2 Tablespoons baking powder
* 3/4 teaspoon salt
* 3/4 cup heavy cream
* 1 1/2 Tablespoons Togarashi spice
Granola:
* 4 ounces rolled oats
* 4 ounces toasted pecans
* 4 ounces golden raisins
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* 4 ounces Biscuit
* 1 ounce molasses
* 2 ounces honey
* 1 ounce cornstarch
Togarashi Sauce:
* 1 1/4 cups water
* 1 cup sugar
* 1 Tablespoon Togarashi spice
Pastry Cream:
* 2 cups milk
* 4 ounces sugar
* 1 1/4 ounces cornstarch
* 1 egg
* 2 egg yolks
* 1 ounce butter
* 1/2 ounce vanilla
Lemon Chantilly:
* 2 cups heavy cream
* 1/2 cup confectioner’s sugar
* 1/4 ounce lemon zest
Apples:
* 2 ounces of butter
* 1/2 ounce chopped rosemary
* 1/2 ounce orange juice
* 4 Honeycrisp apples, peeled, cored, and cut into wedges
For the Rum Raisin Sauce:
The night before, in a bowl, combine raisins, rum, and apple cider. The next day, transfer to a blender and puree. Strain and reserve.
For the Biscuit:
In a bowl, combine flour, sugar, lemon zest, baking powder, and salt. In a pot, heat cream and add Togarashi spice. Cut butter into small chunks and fold in with contents of bowl. Make a well in the ingredients and pour in a small amount of cream. Mix with hands, adding cream as needed until dough is formed. Roll dough to 1/2-inch thick and cut into squares. Bake at 325F until golden brown. Let cool.
For the Granola:
Break Biscuits up into chunks. Bake at 325F for 5 minutes until crunchy. Let cool. In a bowl, mix oats, pecans, raisins, salt, and sugar with 4 ounces of Biscuit. In a separate bowl, mix molasses, honey, and cornstarch. Add to granola a little at a time, incorporating evenly. On a baking sheet, spread thin and bake at 300F for 5 minutes. Let cool and break cup into smaller pieces. Reserve.
For the Togarashi Sauce:
In a pot, combine water and sugar. Reduce until syrupy consistency. Add Togarashi spice and cool.
For the Pastry Cream:
In a pot, heat 1 1/2 cups of milk and 2 ounces of the sugar to 110F. In bowl, combine the rest of the milk and sugar with the cornstarch and eggs. When the milk and sugar mixture has reached 110F, add the contents of the bowl while stirring rapidly. Add butter and vanilla. Mix until pudding consistency is achieved.
For the Lemon Chantilly:
In a bowl, combine heavy cream, sugar and lemon zest. Whip to a medium peak. Combine with the Pastry Cream and reserve.
For the Apples:
In a sauté pan, heat butter until brown and add rosemary. Add orange juice and reduce. Add apples and cook until soft.
To Assemble and Serve:
Place Apples and Granola on a plate. Top with Lemon Chantilly. Drizzle Rum Raisin Sauce over the Apples. Drizzle Togarashi Sauce around plate.