Calamansi Summer Trifle
Written By : Chef Michelin Dapo and Chef Miko Aspiras
Ingredients:
For the Calamansi Curd
120gm Calamansi Juice or Extract
4 egg yolks (from large 65g eggs)
40gm Corn Flour
2gm Sea Salt
400gm Condensed Milk
57gm Unsalted Butter, cold and cubed
For the Cashew Crumble
300gm Plain Flour
50gm Caster Sugar
100gm Finely chopped Cashews
5gm Sea Salt
200gm Unsalted Butter, cold and cubed
65gm Cold Milk
For the Salty Sweet Meringue
4 egg whites (from large 65g eggs)
90 gm caster sugar
4gm salt
1gm cream of tartar
Method:
Calamansi Curd
In a saucepan, stir and combine condensed milk, salt and cornflour.
Bring mixture to a boil over medium heat, continuously stirring for 1 minutes.
Pour condensed milk mixture to egg yolks, gradually while whisking continuously.
Pour back mixture to the saucepan over low heat, stir for 1 minute until thickened.
Remove from heat then add the calamansi juice/extract, butter.
Whisk until butter is melted.
Strain mixture. Cool down completely then chill for 4 hours.
Cashew Crumble
In a large bowl, mix together flour, cashew and salt.
Add the cold cubed butter, incorporate into dry ingredients using your fingertips.
Avoid warming the mixture too much and melting the butter.
Texture should be of dry crumbly soil.
Place mixture in a mixing bowl with paddle attachment.
Add in cold milk. Mix until it forms a dough and form into a ball.
Turn dough over work surface.
Make 90g balls or the size of your fist.
Wrap each dough ball with cling film and freeze for an hour.
Preheat oven to 170*C.
Once dough is firm and cold, using the largest hold on a cheese grater, grate over a baking tray lined with baking paper.
Bake for 6 minutes or until golden brown.
Cool down to room temperature completely.
Salty Sweet Meringue
Place all ingredients in a large bowl.
Mix together using a wire whisk until stiff.
Assembly
Place 2 tablespoons of the cashew crumble into the bottom of serving glass.
Transfer calamansi curd into a piping bag.
Pipe 2 tablespoons of the calamansi curd into the glass to create layers.
Repeat this twice, filling the glass almost to the brim.
Make the meringue and pipe or spread on top of the trifle.
Using a blow torch, brulee the top of the meringue and sprinkle with some calamansi zest.
Serves 6