5 Paradigms

Key Lime Kalamansi Curd Ingredients:

50 gr  Egg yolks
40 ml  Fresh Lime, zest and juice
3 pcs  Kalamansi, zest and juice

60 gr  Sugar
1 gr Gelatin
85 gr  Butter, cut into cube


1.  Soak the gelatine in cold water until bloom.
2.  Put the lime and kalamansi zest and juice , sugar and  butter into a heatproof bowl.
3.  Sit the bowl over a pan of gently simmering water.
4.  Stir the mixture until all of the batter has melted.  Add the gelatin.
5.  Lightly whisk the egg yolk and stir into the lime  mixture. Whisk until all of the ingredients are well  combined, then leave to cook for 5 minutes, stirring  until the mixture is creamy and thick enough to coat  the back of a spoon.
6.  Remove the lime curd from the heat, add the butter  and stir until well combine and pour into the mold.  Put it into the refrigerator.
7.  When it cool, remove from the mold then coating  with gel. 

Green Tea Panna Cotta Ingredients

60 ml  Milk
120 ml Cream
45 gr Sugar
6 gr Gelatin
4 gr Green Tea Powder

1. Soak the gelatine in ice water until bloom then squeeze.
2. Heat the milk and sugar until sugar dissolve, then add cream and gelatin.
3. Pour into the square mold.
4.Keep in the chiller.

Chocolate Flourless Cake Ingredients:

3 Pcs  Egg
90 gr  Sugar
200 gr  Dark Chocolate
30 gr  Butter
50 ml  Cream

1.  Whisk egg and sugar.
2.  Melt the chocolate and butter in double boiler.
3.  Add the cream, then combine with egg mixture.
4.  Pour into the mold, bake at 180oC.

Coral Tuile

80 ml  Water
30 ml  Oil
10 gr  Flour

Drops of Food Color

1.  Combine all ingredients, pour spoon of it into the hot  coated pan.
2.  Let it dry. Meringue Drops
50 gr Egg White
75 gr Refined Sugar


Whisk the ingredients until become meringue.