CALAMANSI & KOMBUCHA CREMEUX DESSERT

Calamansi mousse 

30g Calamansi puree 

75g sugar 

15g custard powder 

300g Calamansi puree 

100g cocoa butter

260g Italian meringue 

750g whipped cream 

Mix together 30g puree, sugar and custard powder. Bring to the boild other 300g of puree add custard mix and boild. Cook to ensure powder is sufficiently cooked. Take of the heat add cocoa butter and cool to 30c. Fold in Italian meringue and soft peak whipped cream. Do not over mix. 

Calamansi cremeux

125g Calamansi puree 

2x lime zest 

40g sugar 

150g eggs 

4 gelatin 

130g white chocolate 

5g cocoa butter 

Cook Calamansi, sugar, lime, sugar and eggs to 85c. Add the soaked gelatin. Pour onto the chocolate and cocoa butter. Blend with a hand blender and leave to cool to 30c. Pour onto lemon crunch base.

Lemon crunch shortbread 

180g butter 

10g icing sugar 

60g ground almonds 

60g sugar 

6g salt 

280g plain flour 

50g whole egg

Mix all together.  Spread onto tray bake on 160c for 12min. 

Roasted coco 

25g Calamansi puree

35g caster sugar 

70g coconut, desiccate 

Mix all together and bake on 150c for 15min approx.