Cara Cara Orange Lime Fromage

By Ivan Koshu at Omoi Pastry

Number of servings

Crème Cara Cara ingredients

  • 416 g Heavy Cream
  • 312 g Egg yolk
  • 416 g Sunkist® Cara Cara orange juice
  • 104 g Sugar
  • 10 g Gelatine sheet
  • 20 g Sunkist® lime juice
  • 1 g Sunkist® lime zest

Cara Cara Orange Marmalaid ingredients

  • 680 g Sunkist® Cara Cara oranges, segmented
  • 100 g Boiron Mango Puree
  • 364 g Sugar
  • 15 g NH pectin
  • 1 g Cara Cara orange Zest
  • 50 g Lime Juice

Lime Shortbread ingredients

  • 500 g Butter
  • 200 g sugar
  • 10 g vanilla
  • 52 g heavy cream
  • 72 g egg yolk
  • 800 g cake flour
  • 30 g salt
  • 56 g honey
  • 2 g Sunkist® lime zest
  • 30 g Sunkist® lime juice

Lime Mousse Fromage ingredients

  • 120 g water
  • 267 g sugar
  • 219 g egg yolk
  • 937 g fromage blanc
  • 57 g powdered sugar
  • 30 g gelatine
  • 1170 g heavy cream
  • 2 g Sunkist® lime zest
  • 30 g Sunkist® lime juice

Vanilla Mirror Glaze ingredients

  • 201 g water
  • 400 g sugar
  • 10 g vanilla paste
  • 400 g glucose
  • 275 g heavy cream
  • 23 g gelatine
  • 400 g white chocolate
  • 1 g titanium dioxide


Preparation: 1 day

Crème Cara Cara


  1. In a sauce pan, bring heavy cream to a boil.
  2. In a separate bowl, whisk egg yolk, sugar, and Cara Cara orange juice together.
  3. Bloom gelatine in an ice bath.
  4. Slowly add heavy cream into the egg yolk bowl. Mix well.
  5. Pour back into pan and cook until the temperature reached 83 degrees Celsius.
  6. Add bloomed gelatine, lime zest and lime juice.
  7. Pour into round 5-inch molds and freeze.

Cara Cara Orange Marmalaid


  1. In a sauce pan, bring Cara Cara orange Segments and Mango Puree to simmer.
  2. Whisk Sugar and NH pectin in a separate bowl and stir in slowly while whisking.
  3. Bring to a boil until the temperature reaches 102 degrees Celsius (215 degrees F).
  4. Cool with an ice bath, and add the lime juice, and lime zest.
  5. Pipe onto the frozen Crème Cara Cara and freeze once again.

Lime Shortbread


  1. In a mixing bowl, paddle butter until soft and there is no lumps.
  2. Add the sugar, vanilla paste, heavy cream, egg yolk, salt, honey, lime zest, and lime juice slowly while paddling.
  3. Once mixed well, add Cake flour and gradually mix.
  4. Let dough rest for one day in the fridge.
  5. Roll out to a 3mm thickness
  6. Cut out pieces with a 7-inch circle cookie cutter
  7. Place on parchment paper and bake at 170 degrees Celsius (338 degrees F) for 20 minutes.
  8. Let Cool.

Lime Mousse Fromage


  1. In mixing bowl, add egg yolk.
  2. In a sauce pan, boil water and sugar to 120 degrees Celsius (248 degrees F) and slowly add into the egg yolk while mixing at high speed. Mix until nice and fluffy.
  3. In a separate pan, take a portion of heavy cream and heat until hot.
  4. Add bloomed gelatine to melt and then whip the rest of heavy cream.
  5. In separate large bowl, whisk fromage blanc and powder sugar together with lime juice and lime zest.
  6. Add the hot cream and gelatin mixture into the bowl and whisk.
  7. Once mixed well, add the whipped egg yolk, sugar and water mixture. Then fold in the whipped heavy cream mixture and mix until combined.
  8. Cast into 8-inch cake ring molds half way
  9. Add frozen Crème Cara Cara and Marmalaid
  10. Pour the rest of the mousse over until flat surface.
  11. Freeze

Vanilla Mirror Glaze


  1. Boil water, sugar, vanilla, glucose, and heavy cream until temperature is at 103 degrees Celsius (217 degrees F)
  2. Add bloomed gelatine and mix well.
  3. Strain into melted white chocolate and add titanium dioxide. Use a blender shaft until nice and smooth
  4. Cool in the refrigerator until glaze is at a temperature of 36 degrees celsius (98 degrees F).