Bergamot Calamansi Petit Gateau
Servings:
8 – 10 people
Yield:
8 – 10 Slices
Prep Time:
2 hr
Cook Time:
1 hr
Bergamot Sponge
| Weight | Ingredient | Product Code |
| 40 gm | RedMan Unsalted Butter | 68328 |
| 150 gm | RedMan Fine Sugar | 1416 |
| 100 gm | RedMan Eggs | 12088 |
| 1 tsp | Ravifruit Orange Zest | 50461 |
| 340 gm | RedMan Plain Flour | 1242 |
| 8 gm | RedMan Baking Powder | 62606 |
| 1 gm | RedMan Baking Soda | 62713 |
| 45 gm | Ravifruit Bergamot Puree | 106256 |
| 65 gm | Water |
Directions
- Beat the butter and sugar till combined then beat in the eggs and zest.
- Sift in the dry ingredients and blend well.
- Lastly, mix in the bergamot puree and water.
- Spread onto a tray and bake at 160°C for 8 to 10 minutes.
Calamansi Basil Confit
| Weight | Ingredient | Product Code |
| 150 gm | Ravifruit Calamansi Puree | 106258 |
| 160 gm | Ravifruit Pear Puree | 100057 |
| 4 leaves | Fresh Basil | 12088 |
| 66 gm | RedMan Glucose Powder | 50461 |
| 64 gm | RedMan Fine Sugar | 106256 |
| 8 gm | RedMan Pectin HM | 63328 |
| 8 gm | RedMan Gelatin Fish Powder | 53928 |
- Heat the puree and let infuse it infuse with the fresh basil for 15 minutes and let it cool.
- Hydrate gelatin with the puree with 7 times its weight.
- Heat puree, whisk in glucose powder at 40°C.
- Whisk in sugar and pectin at 50°C.
- Cook to 85°C then remove from heat and blend in gelatin.
- In a frame with the bergamot sponge at the bottom, layer on the confit on top and let it set.
Bergamot Cream
| Weight | Ingredient | Product Code |
| 75 gm | Ravifruit Bergamot Puree | 106256 |
| 100 gm | RedMan Eggs | 12089 |
| 50 gm | RedMan Fine Sugar | 1416 |
| 10 tsp | Ravifruit Lemon Zest | 51633 |
| 10 gm | Ravifruit Orange Zest | 50461 |
| 8 gm | RedMan Gelatin Fish Powder | 53928 |
| 150 gm | RedMan Unsalted Butter | 68328 |
- Hydrate gelatin with water of 7 times its weight.
- Whisk the eggs and sugar
- Heat puree and cook like a pastry cream
- Whisk in gelatin then leave to cool to 45°C before blending in butter and zest.
Bergamot Mousse
| Weight | Ingredient | Product Code |
| 30 gm | Ravifruit Calamansi Puree | 106258 |
| 300 gm | Bergamot Cream (refer to the recipe above) | |
| 100 gm | Italian Meringue | |
| 70 gm | RedMan Eggs (egg white) | 12089 |
| 115 gm | RedMan Fine Sugar | 1416 |
| 30 gm | Water | 50461 |
| 200 gm | Grand Fermage 35% Whipping Cream | 58611 |
- Whisk and soften the bergamot cream with the puree
- Whisk in Italian meringue followed by the slightly whipped cream.
- Layer the mousse on top of the sponge layer and let it set.