Ingredients

• White Chocolate Bross - Frozen Element by Didess
• Spongecake Almond - Frozen Element by Didess
• Calamansi Cream
• Perfect Dessert Salsa Exotic Lime - Frozen Element by Didess
• Maxi Quenelle Yogurt Mousse - Frozen Element by Didess
• Cress 
• Lime zest

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. Heat the mixture to 60°C. 
3. When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.