Bergamot Calamansi Petit Gateau

8 – 10 people

8 – 10 Slices

Prep Time:
2 hr

Cook Time:
1 hr

Bergamot Sponge

WeightIngredientProduct Code
40 gmRedMan Unsalted Butter68328
150 gmRedMan Fine Sugar1416
100 gmRedMan Eggs12088
1 tspRavifruit Orange Zest50461
340 gmRedMan Plain Flour1242
8 gmRedMan Baking Powder62606
1 gmRedMan Baking Soda62713
45 gmRavifruit Bergamot Puree106256
65 gmWater


  1. Beat the butter and sugar till combined then beat in the eggs and zest.
  2. Sift in the dry ingredients and blend well.
  3. Lastly, mix in the bergamot puree and water.
  4. Spread onto a tray and bake at 160°C for 8 to 10 minutes.

Calamansi Basil Confit

WeightIngredientProduct Code
150 gmRavifruit Calamansi Puree106258
160 gmRavifruit Pear Puree100057
4 leavesFresh Basil12088
66 gmRedMan Glucose Powder50461
64 gmRedMan Fine Sugar106256
8 gmRedMan Pectin HM63328
8 gmRedMan Gelatin Fish Powder53928
  1. Heat the puree and let infuse it infuse with the fresh basil for 15 minutes and let it cool.
  2. Hydrate gelatin with the puree with 7 times its weight.
  3. Heat puree, whisk in glucose powder at 40°C.
  4. Whisk in sugar and pectin at 50°C.
  5. Cook to 85°C then remove from heat and blend in gelatin.
  6. In a frame with the bergamot sponge at the bottom, layer on the confit on top and let it set.

Bergamot Cream

WeightIngredientProduct Code
75 gmRavifruit Bergamot Puree106256
100 gmRedMan Eggs12089
50 gmRedMan Fine Sugar1416
10 tspRavifruit Lemon Zest51633
10 gmRavifruit Orange Zest50461
8 gmRedMan Gelatin Fish Powder53928
150 gmRedMan Unsalted Butter68328
  1. Hydrate gelatin with water of 7 times its weight.
  2. Whisk the eggs and sugar
  3. Heat puree and cook like a pastry cream
  4. Whisk in gelatin then leave to cool to 45°C before blending in butter and zest.

Bergamot Mousse

WeightIngredientProduct Code
30 gmRavifruit Calamansi Puree106258
300 gmBergamot Cream (refer to the recipe above)
100 gmItalian Meringue
70 gmRedMan Eggs (egg white)12089
115 gmRedMan Fine Sugar1416
30 gmWater50461
200 gmGrand Fermage 35% Whipping Cream58611
  1. Whisk and soften the bergamot cream with the puree
  2. Whisk in Italian meringue followed by the slightly whipped cream.
  3. Layer the mousse on top of the sponge layer and let it set.



Click one of our contacts below to chat on WhatsApp

× General Enquiries