500g
PONTHIER calamansi purée
550g
White chocolate
160g
Sugar
10
Eggs
20g
Cocoa butter
11.5g
Gelatine
170g
Whipped cream
1411,5g
Total weight
Cook the PONTHIER calamansi purée, sugar and eggs in a bain-marie to 85°C. Pour the mixture over the white chocolate, cocoa butter and softened gelatine then add the whipped cream.
900g
PONTHIER pear purée
100g
PONTHIER calamansi purée
16g
Gelatine
1016g
Total weight
Heat the PONTHIER fruit purées and pour over the softened gelatine. Mould some of the jelly in half-sphereflexipans and the remainder in disks
140g
Milk
100g
Butter
140g
Flour
170g
Egg yolks
100g
Whole eggs
250g
Egg whites
120g
Sugar
1020g
Total weight
Make a choux pastry with the whole milk, butter, flour, egg yolks and whole eggs. Gently combine with the beaten egg whites and sugar. Spread on a sheet of Silpat. Bake for 15 minutes at 170°C.
500g
Mix of candied citrus fruit
200g
PONTHIER passion fruit purée
50g
PONTHIER calamansi purée
750g
Total weight
Bring the PONTHIER fruit purées and the candied citrus fruits to the boil then blend. Put to one side.
150g
Butter
130g
Sugar
2g
Salt
10g
Invert sugar
1g
Vanilla sugar
210g
T55 flour
30g
Rye flour
5g
Baking powder
538g
Total weight
Cream the butter, add the sugar, salt, invert sugar and vanilla sugar. Beat in the flour and baking powder. Bake twice for 10 minutes at 150°C.
Spread a thin layer of the citrus compote on the choux pastry biscuit. Cut 2cm-high strips of parchment paper and dress a 8cm tart case. In the middle, place a disk of pear and calamansi jelly. Fill three-quarters full with calamansi cream and finish with the remaining pear and calamansi jelly. Chill before turning out. Ice with a neutral coating, decorate with grated coconut and top with a crunchy-creamy shortbread.
