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Home / Peanut Honey Kalamansi

Peanut Honey Kalamansi

Peanut Honey Kalamansi

Rating:

Recipe Created By:
Ramon Morato
Difficulty:
Advanced

  • Components Of Recipe
  • Microwave Peanut Sponge
  • Honey and Peanut Ice Cream
  • Cinnamon Cigar Cookie Dough
  • Honey Toffee
  • Kalamansi Granita
  • Final Assembly

Microwave Peanut Sponge

125g (4.4oz)
80g (2.8oz)
80g (2.8oz)
80g (2.8oz)
30g (1.1oz)

* can be replaced with

Method of Preparation

  1. Mix the egg whites, yolks and sugar.
  2. Emulsify with the and gradually add the flour, mixing until smooth.
  3. Pour into a foam dispenser, load with two cartridges and shake.
  4. Distribute into plastic cups, filling these to one third of their volume.
  5. Microwave on full power for 30 seconds.
  6. Freeze and unmold when ready to use.

Honey and Peanut Ice Cream

1800g (63.5oz)
210g (7.4oz)
186g (6.6oz)
300g (10.6oz)
420g (14.8oz)
50g (1.8oz)
18g (0.6oz)
120g (4.2oz)
522g (18.4oz)

* can be replaced with

Method of Preparation

  1. Combine the water with the cream, and honey.
  2. At about 40˚C/104˚F, add the sugar and the ; add the egg yolks.
  3. Heat to 85˚C/185˚F, pour onto the and emulsify the mixture.
  4. Quickly cool to a temperature between 0-4˚C/32-39˚F.
  5. Let stand for at least 4 hours and then add to the batch freezer.
  6. Reserve at -18˚C/0˚F and serve at -14˚C/7˚F.

Cinnamon Cigar Cookie Dough

100g (3.5oz)
150g (5.3oz)
100g (3.5oz)
100g (3.5oz)
13g (0.5oz)

* can be replaced with

Method of Preparation

  1. Mix the sugar with the melted butter.
  2. Add the egg whites at room temperature and then the flour sifted with the .
  3. Reserve in the refrigerator for a few hours.
  4. Make a square with no edges on a Silpat mat and bake at 160˚C/320˚F.
  5. Reserve in a hermetically sealed box.

Honey Toffee

200g (7.1oz)
200g (7.1oz)

Method of Preparation

  1. Caramelize the honey to 140-150˚C/284-302˚F, gradually adding the liquid cream at intervals.
  2. Reduce until the toffee achieves a consistency that allows its distribution and a light caramel color.

Kalamansi Granita

500g (17.6oz)
100g (3.5oz)
4g (0.1oz)

Method of Preparation

  1. Prepare the tangerine juice and add the zest.
  2. Pour into a container and freeze.
  3. When ready to serve, scratch with a fork to extract the granite.

Final Assembly

as desired
as desired
as desired
as desired

* can be replaced with

Method of Preparation

  1. Using a squeeze bottle, create a strip of peanut paste on the bottom of a dish.
  2. Randomly dot with honey toffee and roasted peanuts and arrange the ice cream quenelles, tangerine granita and peanut sponge on top.
  3. Last, top the quenelles with a strip of cinnamon cigar cookie.
  4. Sprinkle to taste with Maldon salt and cinnamon powder.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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