Gold bar with ice-crémeux Kalamansi and Vanilla
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Ingredients:

• Feuilletée Karamel
• Piping bag Crémeux Kalamansi
• Piping bag Crémeux Vanille
• Maxi Sfera Exotisch
• Spongecake Amandel
• Dessert-Espuma Meringue Italienne - Food Revolution by Didess

Preparation:

1. Pipe the Crémeux Kalamansi and Crémeux Vanille into the desired shape.
2. Place in the freezer.
3. Unmold the frozen Crémeux and place on the Feuilletée Karamel.
4. Allow to thaw briefly.
5. Pipe the Dessert-Espuma Meringue Italienne over the Crémeux and torch it.
6. Place a Maxi Sfera Exotisch on the Feuilletée Karamel and cover with a piece of Spongecake Vanille