Bergamot Sponge
• RedMan Unsalted Butter | 68328 | 60 gm
• RedMan Fine Sugar | 1416 | 60 gm
• Eggs | 12088 | 60 gm
• Bergamot Zest | - | 1 tsp
• RedMan Plain Flour | 1242 | 60 gm
• Baking Powder | 62606 | 1/2 tsp
• Ravifruit Bergamot Puree | 106256 | 50 gm
• Water | - | 20 gm

Calamansi Basil Confit
• Ravifruit Calamansi Puree | 106258 | 150 gm
• Fresh Basil | - | 10 gm
• Gelatin | - | 5 gm
• Glucose Powder | - | 20 gm
• RedMan Fine Sugar | 1416 | 50 gm
• Pectin | - | 3 gm

Bergamot Cream
• Ravifruit Bergamot Puree | 106256 | 100 gm
• Eggs | 12088 | 50 gm
• RedMan Fine Sugar | 1416 | 50 gm
• Gelatin | - | 5 gm
• Water | - | 35 gm
• RedMan Unsalted Butter | 68328 | 50 gm
• Bergamot Zest | - | 1 tsp

Bergamot Mousse
• Bergamot Cream | - | 250 gm
• Ravifruit Bergamot Puree | 106256 | 50 gm
• Italian Meringue | - | 100 gm
• Whipping Cream | 10091 | 150 gm

Garnish / Glaze
• White Chocolate | 14922 | 150 gm
• Calamansi Juice | 106258 | 30 gm
• Gelatin | - | 2 gm
• Water | - | 14 gm
• Bergamot Zest | - | 1 tsp
• Calamansi Zest | - | 1 tsp

**Directions Bergamot Sponge**
1. Beat the butter and sugar till combined then beat in the eggs and zest.
2. Sift in the dry ingredients and blend well.
3. Lastly, mix in the bergamot puree and water.
4. Spread onto a tray and bake at 160°C for 8 to 10 minutes.

**Directions Calamansi Basil Confit**
1. Heat the puree and let infuse it infuse with the fresh basil for 15 minutes and let it cool.
2. Hydrate gelatin with the puree with 7 times its weight.
3. Heat puree, whisk in glucose powder at 40°C.
4. Whisk in sugar and pectin at 50°C.
5. Cook to 85°C then remove from heat and blend in gelatin.
6. In a frame with the bergamot sponge at the bottom, layer on the confit on top and let it set.

**Directions Bergamot Cream & Bergamot Mousse**
1. Hydrate gelatin with water of 7 times its weight.
2. Whisk the eggs and sugar
3. Heat puree and cook like a pastry cream
4. Whisk in gelatin then leave to cool to 45°C before blending in butter and zest.
5. Whisk and soften the bergamot cream with the puree
6. Whisk in Italian meringue followed by the slightly whipped cream.
7. Layer the mousse on top of the sponge layer and let it set.

1. Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form.
2. Assemble the Petit Gateau: Cut the cakes in half horizontally. Spread a layer of the whipped cream mixture on the bottom half, then replace the top half.
3. Prepare the Glaze: Combine the melted white chocolate with calamansi juice. If using gelatin, dissolve it in a little warm water and mix it in for a firmer glaze.
4. Glaze the Cakes: Pour the glaze over the cakes, ensuring even coverage. Allow it to set.
5. Garnish: Add additional bergamot and calamansi zest on top for presentation.