Calamansi 'pie' Recipe
Vanilla Diplomat | Calamansi Sorbet | Coconut Macadamia
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vanilla Diplomat
Calamansi Sorbet
Coconut Macadamia Crust
Method
Vanilla Diplomat
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until soft. Drain and set aside.
- 2
Make the Custard Base
In a saucepan, combine milk, heavy cream, and sugar. Split the vanilla bean and scrape the seeds into the mixture, adding the bean pod as well. Heat over medium heat until just simmering, then remove from heat.
- 3
- 4
Thicken the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat.
- 5
Incorporate Gelatin
Stir the soaked gelatin into the warm custard until fully dissolved. Allow the mixture to cool at room temperature.
Calamansi Sorbet
- 6
- 7
Mix Sorbet Ingredients
In a bowl, combine cooled sugar syrup, calamansi juice, and lemon zest. Mix well.
- 8
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, pour into a shallow dish and freeze, stirring every 30 minutes until fully frozen.
Coconut Macadamia Crust
- 9
Preheat Oven
Preheat your oven to 180°C (350°F).
- 10
- 11
Press into Pan
Press the mixture into the bottom of a tart pan evenly. Bake in the preheated oven for 10-12 minutes until lightly golden.
- 12
Cool Crust
Remove from the oven and let the crust cool completely before filling.
