The Westbury, Dublin
185ml kalamansi juice
70g egg yolks
130g unsalted butter, diced & cold
10 sweet tartlet cases
200ml coconut milk
15g caster sugar
3 gold gelatine leaves (200 bloom)
Bring the kalamansi juice to the boil. Whisk the eggs, egg yolks, cornflour, and sugar and add to the hot kalamansi juice. Keep cooking to 84˚C until smooth, then take off the heat, cool to 50˚C and slowly add the butter.
Meanwhile prepare individual sweet tartlet cases with a capacity of around 90g each. When the kalamansi mix has cooled sufficiently, fill the cases and leave to set in the fridge.
For the coconut jelly, soak the gelatine leaves in ice cold water. Bring the coconut milk and sugar to the boil, then leave to cool to 45˚C. Add the soaked gelatine leaves and stir gently until dissolved, then pour into an ice cube tray and freeze. Before serving roll in dessicated coconut and defrost for around 8–10 minutes.