Calamansi Lime Curd with Ginger Crumble and Cardamom Cream

Cut lemongrass into small pieces.

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

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.

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.

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

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.

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

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.

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

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.

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

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.

Cut mango into large dice.

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