Pétale Chocolate Noisette with Crème Kalamansi
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Ingredients

• Pétale Chocolate Noisette
• Crème Kalamansi
• Rice Crispies Citrus
• Cress

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

Preparation

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