Inspiration

Ingredients

• Bordalou Base
• Dessert-Espuma Meringue Italienne
• Kalamansi cream
  • 270 g puree kalamansi
  • 140 g sugar
  • 20 g Creamy Gel - New Tex by Didess
  • 200 g mascarpone
  • If desired, add 50 g white chocolate
• Red fruit coulis
  • 100 g raspberry puree
  • 100 g black cherry puree
  • 20 g sugar / glucose
  • 20 g Merlot vinegar
  • 4 g Emulbinder - New Tex by Didess

Preparation

Bordalou Base

1. Preheat the oven to 170°C.
2. Arrange the tarts well spaced apart on the baking sheet.
3. Bake at 170°C, thawed approx. 15 à 20 minutes, frozen approx. 20 à 25 minutes, depending on your type of oven.
4. Allow to cool thoroughly before removing from pan. Cool to room temperature.

Red fruit coulis

1. Mix cherry puree, raspberry puree, Merlot vinegar and sugar.
2. Add Emulbinder and mix to a smooth coulis.
3. Put it in a piping bag.

Kalamansi cream

1. Mix sugar and Creamy Gel and add kalamansi 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.