Ingredients

• White Chocolate Bross  
• Spongecake Almond 
• Calamansi cream 
• Perfect Dessert Salsa Exotic Lime 
•  Maxi Quenelle Yogurt Mousse   
• Cress   
• 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

1. Mix sugar and Creamy Gel and add calamansi puree.
2. Warm the mixture to 60°C.
3. When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.