Lime Parfait with Meringue and Caramelized White Chocolate

Whisk the egg yolks with 50 g sugar and a pinch of salt in a double boiler until thick and pale (70°C - 75°C).

Continue whisking off the heat until the mixture is lukewarm.

Fold in the 45 ml lime juice and zest.

Whip the 160 ml heavy cream to soft peaks (thick like yogurt) and gently fold into the egg mixture.

Pour into silicone molds and freeze for at least 6 hours.

Beat the egg white with the 50 g granulated sugar until stiff, glossy peaks form.

Fold in the 25 g powdered sugar and a little lime zest.

Spread very thin (2 mm) on parchment paper.

Dry in the oven at 90°C for 1.5 to 2 hours with the door slightly ajar.

Let cool completely and break into shards.

Bake the chocolate pieces on parchment paper in the oven at 150°C for 5-10 minutes until golden brown.

Let cool and chop into coarse crumbs.

Chop the pistachios finely and mix them with the chocolate crumble.

Pear: Peel the pear and cut into very small cubes (brunoise). Mix with a drop of lime juice and a little sugar to prevent browning.

Persimmon: Cut the persimmon into thin, elegant slices (carpaccio-style). Use raw.