Calamansi Sunset
Recipe by Jeroen Goossens
Summer dessert of yogurt, white chocolate, calamansi, red fruit and hibiscus
This recipe consists of 10 components:
- Ring green chocolate (Veliche Obsession 30% and green coloring)
- Almond croquant (Recipe A)
- Biscuit roulee (Recipe B)
- Fresh strawberry
- Coullis red fruit hibiscus (Recipe C)
- Ice cream of yogurt and white chocolate (Recipe D)
- Cremeux calamansi (Recipe E)
- Fresh raspberries
- Four leaf clover and fresh blueberry (Veliche Obsession 30% and green cocoa butter)
- Fresh currant
Assembly
- Roll the green chocolate into a 12cm diameter ring.
- Bake Recipe A (Almond Croquant) into 10cm diameter rings and punch out hole of 6cm diameter.
- Prepare Recipe B (Biscuit Roulee) and roll the 2 types into a roll of 7cm diameter and freeze and cut slices of 3mm thickness.
- Slice strawberries.
- Prepare Recipe C (Coullis red fruit hibiscus).
- Prepare Recipe D (Ice cream of yogurt and white chocolate) and scoop into quenelle form, and serve at -10˚ C.
- Prepare Recipe E (Cremeux Calamansi) and sprinkle with calamansi grater.
- Cut fresh raspberries in half.
- Stencil white chocolate on pre-colored plastic sheets using clover 4 stencil. Then cool and unload.
- Add fresh currants.
- Place all parts on the plate as in the picture and lastly the ice cream part.
Recipe A: Almond Croquant
Ingredients:
90gr sugar
2gr pectin N.H.
50gr butter
30gr glucose
30gr calamansi
110gr shaved almonds
Method
- Mix all the dry ingredients
- Heat the butter, calamansi and glucose
- Mix together and bake in molds of +-10cm diameter with hole of +-6cm diameter at 155˚ C for 15min.
Recipe B: Biscuit Roulee
Ingredients:
275gr sugar
320gr egg white
190gr flour
275gr egg yolk
2gr salt
Method
- Beat the egg white with the sugar until stiff.
- Mix in the yolk.
- Add flour and salt.
- Spread the batter to a thickness of 5mm.
- Keep 1/3 of the batter and color it green and spread it on 3mm thickness.
- Bake it at 220 ˚ C.
- Brush it with a little cremeux (Recipe E) and roll the 2 colors together into a roll of 7cm diameter.
Recipe C: Coullis red fruit hibiscus
Ingredients:
200gr red fruit (redcurrant, raspberry, strawberry, blueberry)
20gr inulin
20gr glucose
1 hibiscus extract or hibiscus tea
1 citric acid
Method
- Turn everything to a smooth sauce and strain it out (process raw materials cold).
Recipe D: Yogurt and white chocolate ice cream
Ingredients:
360gr of milk
50gr of sugar
200gr white chocolate (Veliche Obsession 30%)
400gr full yogurt
25gr yoghurt powder
2gr stabilizer
Method
- Heat half of the milk and dissolve the white chocolate and glucose in it.
- Mix the sugar with the stabilizer and yogurt powder.
- Add everything together and turn in an ice cream maker to -10 ˚ C.
Recipe E: Cremeux Calamansi
Ingredients:
170gr calamansi juice
100gr sugar
150gr egg
75gr egg yolk
3gr gelatin
15gr water
100gr butter
30gr Veliche Euphoria Caramel 31% chocolate
Method
- Heat the juice and half the sugar.
- Soak the gelatin and water.
- Beat the egg, egg yolk, and remaining sugar until smooth.
- Mix juice and egg mass and heat until cooked (+-83 ˚ C).
- Briefly mix remainder with hand blender until smooth.
- Pipe into molds and freeze.
- Unload and sprinkle with grated calamansi.