Calamansi cream with spongecake almond
Ingredients
- Calamansi cream
- Crumble Almond
- Spongecake Almond
- White Chocolate Bross
- Gold spray
- Lime zest
Crème van Kalamansi
Ingrediënten
- 270 g puree kalamansi Boiron
- 140 g suiker
- 20 g Creamy Gel - New Tex
- 200 g mascarpone
- You can add 50 g white chocolate as desired
Preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Heat 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 zest
Crème van Kalamansi
Ingrediënten
- 270 g puree kalamansi Boiron
- 140 g suiker
- 20 g Creamy Gel - New Tex
- 200 g mascarpone
- You can add 50 g white chocolate as desired
Preparation
- Mix sugar and Creamy Gel and add calamansi puree.
- Heat the mixture to 60°C.
- When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.
