Crispy Lotus Layer
Ingredients
- Crushed Lotus Cookies 300g
- Milk Chocolate Power 41 250g
- Olive Oil 10ml
Method
- Melt the chocolate and mix all ingredients together.
- Spread out on 4 mm. Add one layer of sponge.
Kalamansi Sponge
Ingredients
- Ravifruit Kalamansi Puree 400g
- Egg Whites 200g
- Dried Egg White Powder 10g
- Sugar 100g
- Flour 260g
- Baking Powder 8g
Method
- Whip up the RAVIFRUIT kalamansi purée, egg whites, egg white powder and sugar till a strong meringue. Mix in the flour and baking powder.
- Spread out on a 60×40 baking mat. Bake at 165°C for 8 minutes.
Kalamansi Cremeux
Ingredients
- Ravifruit Kalamansi Puree 185g
- Water 260ml
- Yolks 70g
- Sugar 110g
- NH Pectin 11g
- Ice Cream Stabilizer (optional) 9g
- Butter 110g
Method
- Cook all ingredients except the butter to 85°C Cool down to 30°C and band in the butter.
- Spread out on 1 cm height directly on top of a layer of sponge & lotus crispy. Once starting to set, place a layer of sponge on top.
Kalamansi Mousse
Ingredients
- Italian Meringue 130g
- Whipped Cream 200g
- Ravifruit Kalamansi Puree 180g
- Gelatine Powder 200 Bloom 8.5g
- Lotusbean Gum (optional) 5g – added for better freezability
Method
- Hydrate the gelatine powder in the RAVIFRUIT kalamansi purée for at least 15 minutes.
- Warm up the purée to melt the gelatine, blend in the lotus bean gum. Once at 28°C, gently mix in the Italian meringue, followed by the cream. Spread out on 1 cm height.
Italian Meringue
Ingredients
- Ravifruit Kalamansi Puree 50g
- Sugar 100g
- Egg Whites 150g
Method
- Cook the RAVIFRUIT kalamansi purée and sugar till 121°C.
- Pour on top of the whipped egg whites. Whip till almost cold. KALAMANSI & LOTUSSLAB CAKE
Kalamansi & Orange Glazing
Ingredients
- Ravifruit Kalamansi Puree 200g
- Water 320ml
- Glucose 130g
- Sugar 130g
- NH Pectin 9g
- Sorbet Stabilizer (optional) 5g – added for better freezability
- Orange Zest 20g
Method
- Warm up the 1/2 of the water to 40°C and make a pre mixture with the sugar and the pectin.
- Heat up the rest of the ingredients till 40°C. Add in the pectin mixture and bring to boil. Let it set overnight. Heat up to 30°C, add in the orange zest after blending.
Kalamansi Marshmallow
Ingredients
- Ravifruit Kalamansi Puree 300g
- Gelatin 40g
- Inverted Sugar (1) 180g
- Water 135ml
- Sugar 290g
- Inverted Sugar (2) 105g
Method
- Hydrate the gelatine with the purée. Once hydrated (minimum 15 minutes) place in the mixing bowl together with inverted sugar (1). Heat up the water, the sugar and the inverted sugar (2) till 110°C. Once reached this temperature pour on top of the first 3 ingredients in the mixing bowl and mix on semi-high speed with the whisk to incorporate air into the meringue. Cool till 28°C. Pour on top of a silicone mat prepared with a thin icing sugar layer on a height of 1.5 cm. Once set cut strips for decor.
Original Recipe by MARIKE VAN BEURDEN
