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

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