Dessert with Kalamansi
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Ingredients

• Kalamansi cream
• Almond crumble
• Almond sponge cake
• White Chocolate Bross
• Gold spray
• Lime zest

Kalamansi cream

• 270 g Boiron kalamansi purée
• 140 g sugar
• 20 g Creamy Gel - New Tex
• 200 g mascarpone
• Optionally you can add 50 g white chocolate

Preparation

1. Mix the sugar and Creamy Gel, then add the kalamansi purée.
2. Heat the mixture to 60°C.
3. Add the mascarpone when the mixture has cooled to 40 to 50°C and mix until smooth.