Summer dessert

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
- 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.
Summer dessert

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
- 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.