Inspiration

Ingredients

• 270 g puree calamansi Boiron
• 140 g sugar
• 20 g Creamy Gel - New Tex
• 200 g mascarpone
• If desired, add 50 g white chocolate

Preparation

1. Mix sugar and Creamy Gel and add calamansi puree.
2. Warm the mixture to 60°C.
3. When the mixture has cooled to 40-50°C, add mascarpone and mix to a nice cream.