Calamansi cream with Spongecake Almond
Ingredients
- Calamansi cream
- Crumble Almond
- Spongecake Almond
- White Chocolate Bross
- Gold spray
- Lime zeste
Ingredients Calamansi Cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex by Didess
- 200 g mascarpone
- If desired, add 50 g white chocolate
Preparation
Preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Warm the mixture to 60°C.
- When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
Calamansi cream with Spongecake Almond
Ingredients
- Calamansi cream
- Crumble Almond
- Spongecake Almond
- White Chocolate Bross
- Gold spray
- Lime zeste
Ingredients Calamansi Cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex by Didess
- 200 g mascarpone
- If desired, add 50 g white chocolate
Preparation
Preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Warm the mixture to 60°C.
- When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
