Calamondin

Mix Crème Butter, icing sugar, almond powder, flour and lime zest until sandy texture

Add whole egg and mix briefly

Store in the refrigerator

Roll out at 2 mm thickness and cut out circles of 7 cm diameter

Bake at 160˚C for 25 minutes

Blend almond paste with whole egg and egg yolk in a robot coupe

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 Crème Butter and lime zest

Spread into a rectangle ring (37 x 28.5 cm) and bake at 170˚C for 10 minutes

Cook a crème Anglaise (83°C) with calamansi puree, glucose syrup, whole egg and sugar in a saucepan

Melt in the gelatin mass and emulsify with the Crème Butter

Warm up the crème patisserie and blend with the melted gelatin mass

Emulsify with the Cream Cheese, lime zest and ginger puree

Once the mixture has cooled down to 30˚C, fold in the meringue base and the Stand & Overrun

Mix milk, Whipping Cream 35%, sugar, egg yolk, cornstarch, and Crème Butter in a saucepan to make a crème patisserie

Gently warm up the egg whites and sugar over a warm water bath and stir until the sugar is dissolved

Whip this mixture in a stand mixer until it forms bright white, fluffy peaks

Heat the water to 45˚C in a saucepan

Add sugar-pectin mix and continue to cook until boiling

Gradually add in sugar (2) and inverted sugar, continue to cook syrup to 68 Brix

Add in gelatin mass, then emulsify with cocoa butter

At 40˚C, blend in puree

Used at 65 Brix