Calamansi is a limelike citrus from the Philippines with a distinct flavor. It’s sweeter than a lime, but it retains that tartness you expect. For this dessert, I turn calamansi puree into “noodles” by setting it with gelatin and then weave the tangy, slippery noodles in and out of a salad made with blood oranges and clementines.
Recipe information
Yield
serves 4 on it¿s own or 8 as part of a fourplay
Ingredients
For the Noodles
To Serve
Preparation
For the Noodles
Step 1
Rinse a 9 x 12-inch rimmed baking sheet with water and shake off the excess. Line the damp pan neatly with plastic wrap.
Step 2
Put the simple syrup in a glass bowl and sprinkle the gelatin over the surface. Let sit for at least 2 minutes to soften. Microwave for 1 minute or heat gently in a small saucepan until melted. Whisk the gelatin and the zest into the calamansi puree. Pour into the pan and chill until set, about 2 hours.
To Serve
Step 3
Cut the brioche into tiny dice and leave it on the counter for a few hours.
Step 4
Heat the oven to 350°F or 325°F on convection.
Step 5
Toss the brioche with a drizzle of olive oil and some salt and sugar. Spread out on a baking sheet and bake until lightly golden, about 10 minutes. Let cool.
Step 6
Cut the calamansi into thin “noodles” with a sharp paring knife. Pick up a noodle by its end and lower it onto a dessert plate, adding citrus segments as you drape it so the noodle and citrus will be interwoven. Garnish with the shiso, sesame seeds, and brioche croutons. Repeat for each serving.
make it simpler
Step 7
Instead of making noodles, you could pour the noodle base into glasses, let it set there, and then top with fruit and cream. Or combine it with gin for a killer “Jell-O” shot.
