Pétale Chocolate Noisette with Kalamansi Cream
![Pétale Chocolate Noisette with Kalamansi Cream](https://newtex.be/storage/287/645df3b464e6b_Didess-2302220119-©FrC.jpg)
Ingredients
- Pétale Chocolate Noisette - Didess
- Calamansi Cream
- Rice Crispies Citrus
- Cress
Ingredients Calamansi Cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel
- 200 g mascarpone
- If desired, add 50 g white chocolate
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.
Pétale Chocolate Noisette with Kalamansi Cream
![Pétale Chocolate Noisette with Kalamansi Cream](https://newtex.be/storage/287/645df3b464e6b_Didess-2302220119-©FrC.jpg)
Ingredients
- Pétale Chocolate Noisette - Didess
- Calamansi Cream
- Rice Crispies Citrus
- Cress
Ingredients Calamansi Cream
- 270 g puree calamansi Boiron
- 140 g sugar
- 20 g Creamy Gel
- 200 g mascarpone
- If desired, add 50 g white chocolate
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.