Dalandan (Philippine orange) Mousse
Whip the cream until it reaches stiff peak.
Fold in the curd.
For the Dalandan Curd
Mix together the juice, sugar, yolk and eggs.
Cook in a double boiler until it thickens.
Remove from the heat and add gelatin.
Use the Bamix mixer until it smoothens then pass it through a fine strainer.
Add the dalandan zest, then chill.
Beat the white eggs in a mixer (medium speed) until it reaches stiff peak.
Boil the water and sugar until it reaches 115°C.
Pour the hot syrup slowly into the meringue on medium to high speed.
Add the dalandan zest, mix and cool down.
Spread the mixture thinly on a parchment paper then dehydrate overnight.
Pili Nuts Praline
Using a hand blender, blend it until the mixture is coarse.
For the Yuzu Ice Cream Bomb
Place everything in a pot and hand-blend thoroughly.
Bring the pot to a boil and chill it down on an ice bath.
Once chilled, transfer to a Pacojet beaker and freeze overnight. Pacotize the next day before serving.
Fermented Yoghurt Roasted Pili Nuts
Roast the Pili nuts and pick the best one for the plate.
Put a small amount of the praline at the bottom of the plate.
Add a small amount of the dalandan mousse and fermented yoghurt on top.
Add a few grated baby rabanos to give aroma.
Place in 2 pieces of whole pili nuts and then a spoon full of the granita.
Place 2 irregular shapes of the dalandan meringue on the side of the granita.
Finally, put a leaf on top of the dish.
The dish is named after Cheryl Tiu’s Cross Cultures, the event platform that brought chef Gaggan Anand to the Philippines, whose mission is to promote the exchange of cultures through food, in order to contribute in building a more global community.