Ever since the weather have spiked up to around 30+ degrees in HK, making a cake with the tropics was the first thing that came to mind. This was inspired from a south-east Asian dessert I had back when I was studying in Malaysia - lemongrass jelly. Infused with lemongrass, kaffir lime leaves, pandan leaves, and finished off with lime juice and zest, this jelly is packed with flavour. I still remember mom bought them in plastic tubs and comes with this lemon/lime syrup.. so simple, yet it is just sublime!
I paired this with a coconut panna cotta, passion fruit & lemon curd and a coconut dacquoise for the base. the flavours worked well together and it was a logical choice for pairing. The jelly could have been slightly more pronounced in this case since the curd was quite sharp, while the panna cotta plus the dacquoise gave the coconut a strong presence throughout. However, without the lime bringing the flavours of the jelly out as well as bring all the other flavours together, the whole composition wouldn't have worked at all.
Well~~ All in all, I think this is a great first trial to something which will be even more delicious with some fine tuning here and there! For now, here's my TROPIC version 1.0!