Calamansi Honey Glow

 

Ingredients

1 cup calamansi juice, fresh

1/2 cup wildflower honey

2 tsp powdered gelatin

3 tbsp cold water

1 1/2 cups heavy cream, chilled

1/2 cup calamansi juice

1/4 cup honey

1 tsp agar-agar powder

1 cup vegetable oil, chilled in a tall glass for 1 hour

1/2 cup white chocolate chips

1/3 cup sweetened condensed milk

1/4 cup water

1/2 cup sugar

2 tsp powdered gelatin

Yellow food coloring

For Garnish (optional):

1 tsp honeycomb bits

2 thin calamansi slices

Directions

Bloom the gelatin in cold water for 5 minutes, then set

aside.

Heat 1/2 cup of calamansi juice with the honey until

simmering, stir in the bloomed gelatin until dissolved,

and cool to room temperature.

Whip the heavy cream to soft peaks and gently fold in

the calamansi honey mixture.

Pour the mousse into silicone dome molds and freeze for

at least 4 hours.

Combine the remaining calamansi juice, honey, and agar-

agar in a saucepan; boil for 1 minute then cool slightly.

Use a dropper to release droplets of the warm mixture

into the chilled oil to create "honey pearls," then strain

and rinse with cold water.

Prepare the glaze by boiling water, sugar, and condensed

milk, then whisking in gelatin and white chocolate until

smooth.

Tint the glaze with a drop of yellow coloring, cool to 92°F,

and pour over the frozen domes.

Top each dome with the calamansi honey pearls and a

small piece of honeycomb before the glaze sets.

Nutritional Info (per serving, serves 6)