Calamansi Lime Curd with Ginger Crumble and Cardamom Cream

Instructions

• Lime Coconut Curd

  • 1

    Cut lemongrass into small pieces.

  • 2

    In a saucepan, whisk together lime juice, lime zest, coconut milk, sugar, egg yolks and salt.

  • 3

    Heat over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon, about 15 minutes. Stirring will keep the eggs from overcooking. You're looking for a consistency like a thick gravy; the curd will thicken further when it cools down.

  • 4

    Strain the curd through a fine sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set. You can make this a few days ahead.

• Ginger Crumble

  • 1

    Preheat the oven to 175ºC and prepare a baking tray with a sheet of baking paper.

  • 2

    Melt butter. I added butter to a microwave-safe bowl and left it in a microwave on a high setting for a minute, but you can also melt the butter over low heat in a saucepan.

  • 3

    Grate the coconut sugar finely. I used the large holes of a box grater.

  • 4

    Grind the digestive biscuits into crumbs. You can use a food processor or follow my lead and place the biscuits into a sealed bag and pound with a rolling pin. You're looking to get mostly fine crumbs, but some coarse crumbs are alright.

  • 5

    In a bowl, mix digestive biscuit crumbs, ground ginger, sugar, and melted butter until well combined.

  • 6

    Spread the mixture on a baking sheet, pressing down to create a compact layer. This will help create larger crumble pieces. Bake in the oven until golden brown, around 8 minutes.

  • 7

    Allow it to cool, then store in an airtight container at room temperature for up to a few days.

• Cardamom Whipped Cream

  • 1

    In a bowl, whip the heavy cream, sugar and ground cardamom together until soft peaks form. Use an electric whisk if you have one. Make this just before serving.

• To Finish

  • 1

    Cut mango into large dice.

  • 2

    Spoon the chilled lime coconut curd into a serving dish. Top with ginger crumble, cardamom whipped cream, diced mango, and fresh basil leaves.