Ingredients
For
1
servings
400 g almond paste 60%
300 g whole egg
80 g egg yolk
60 g flour
4 g baking powder
180 g Debic Crème Butter
2 nos lime zest
200 g crème patisserie
300 g cream cheese
66 g gelatin mass
1 nos lime zest
90 g ginger puree
310 g Debic Stand & Overrun
105 g meringue base
75 g egg white
56 g glucose syrup
56 g inverted sugar
Preparation
In a mixing bowl, mix butter, icing sugar, almond powder, flour and lime zest until sandy texture, then add in 1 egg.
Pour the mix at 2mm thickness in the mould and bake at 160˚C for 25 minutes.
In a robot coupe, blend the almond paste with whole egg and egg yolk together, then pour over a mixing bowl with a whisk attachment, and whip up the mixture to the ribbon stage. Gently fold in the flour, baking powder, melted butter and lime zest.
On a tray, bake at 170˚C for 10 minutes.
In a saucepan, cook a Crème Anglaise with calamansi puree, glucose syrup, whole egg and sugar, then add in gelatin mass and emulsify with butter.
Warm-up crème patisserie blend with melted gelatin, then emulsify with cream cheese, lime zest and ginger puree. Once the mixture has cool down to 30 ˚C, fold in the meringue base and whipped cream.
In a saucepan, mix milk, whipping cream, sugar, egg yolk, corn starch, and butter to make a crème patisserie.
Prepare a Swiss meringue with egg white, glucose syrup and inverted sugar.
