Global Academy’s Chef Kat Pascual, this year’s gold medalist for Plated Desserts at the Philippine Culinary Cup (PCC), will represent the Philippines during the California Raisin Baking Competition in the prestigious International Baking Industry Exposition in Las Vegas, Nevada USA.
Her award-winning plated dessert, Cylinder of Raisin, is a California Raisin and white chocolate pistachio Bavarian cream wrapped in vanilla bean gellan on a Belgian flourless chocolate cake with orange-champagne sabayon, red wine infused apples, clusters of popcorn and pecans with raisin leather and micro celery.
“Raisins are not usually used as a main component, but an accompaniment to breads and cookies,” said Pascual, describing the challenge for this category. “I studied the flavor profile and other ingredients that could go well with it. Since raisins are sweet and sour, the white chocolate complemented and controlled its tartness.”
A baking and pastry instructor at Global Academy, Pascual used both the traditional and modern techniques taught in the school to execute her dishes.
The award-winning Cylinder of Raisin plated dessert by Global Academy Chef Kat Pascual is made of U.S. California Raisin and white chocolate pistachio bavarois wrapped in a reduction of vanilla bean gellan on a bed of Belgian flourless chocolate cake with orange-champagne sabayon, red wine impregnated apples, cluster of popcorn and pecans with raisin leather and micro celery.