Exotic Bordalou
Ingredients
- Bordalou Basic - Didess
- Perfect Dessert Salse Exotic Lime
- Meringue Traditionnel - Didess
- Mini Sfera Yuzu
- Maxi Sfera Exotic
- Decorette Meringue Passion
- Spongecake Almond
- Calamansi Cream
- Mandarine Napoleon
Ingredients calamansi cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex
- 200 g mascarpone If desired, add 50 g white chocolate
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.
Exotic Bordalou
Ingredients
- Bordalou Basic - Didess
- Perfect Dessert Salse Exotic Lime
- Meringue Traditionnel - Didess
- Mini Sfera Yuzu
- Maxi Sfera Exotic
- Decorette Meringue Passion
- Spongecake Almond
- Calamansi Cream
- Mandarine Napoleon
Ingredients calamansi cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel - New Tex
- 200 g mascarpone If desired, add 50 g white chocolate
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.
