Lemon Tart "à la minute"
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Ingredients

• Pain Turc - Didess
• Crème Kalamansi
  • 270 g kalamansi puree Boiron
  • 140 g sugar
  • 20 g  Creamy Gel - New Tex
  • 200 g mascarpone
  • If desired, you can add 50 g white chocolate
• Perfect Dessert Salsa Exotisch Limoen - Didess
• Dessert-Espuma Meringue Italienne
• Lime zest

Preparation Crème Kalamansi

1. Mix sugar and Creamy Gel and add kalamansi puree.
2. Heat the mixture to 60°C.
3. Add mascarpone when the mixture has cooled to 40 à 50°C and mix until you obtain a smooth cream.

Make the coulis yourself using passion fruit and vodka :

Ingredients :

• 200 g passion fruit puree Boiron
• 40 g vanilla vodka
• 20 g sugar / glucose
• 6g Emulbinder - New Tex

Method :

• Weigh vodka, sugar and passion fruit and mix together. You can also use dextrose instead of sugar. It dissolves very well and is slightly sweeter than sugar.
• Heat the mixture to 37 °C
• Add Emulbinder and mix until you obtain a smooth coulis.