Lime Parfait with Mango Granita and Passionfruit

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

Remove from the heat and keep whisking until the mixture is lukewarm.

Fold in the 45 ml lime juice and lime zest.

Whip the 160 ml cream to soft peaks and gently fold it into the egg mixture.

Pour into small 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 thinly on parchment paper, about 2 mm thick.

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.

Preheat the oven to 150°C.

Spread the 75 g white chocolate thinly over a baking sheet lined with parchment paper.

Bake for 8 to 12 minutes until golden brown. Stir halfway through so the edges do not burn.

Let cool completely and chop into a coarse crumble.

Roughly chop the pistachios and mix them through the chocolate crumble.

Puree the mango with the lime juice, sugar, water, and a pinch of salt.

Taste and adjust with extra lime juice or sugar if needed. The flavor can be slightly stronger because cold dulls flavor.

Pour into a shallow container and place in the freezer.

Scrape with a fork every hour until you have fine ice crystals. Keep loosely covered in the freezer.

Mix the passionfruit juice and water in a small saucepan until you have 200 g liquid.

Add the sugar and taste for balance between sweet and sour.

Whisk in the agar-agar until there are no lumps.

Bring to a boil while stirring and simmer gently for 2 minutes.

Pour into a shallow container and let set in the fridge.

Cut the gel into cubes and blend until smooth. Store in a piping bag or squeeze bottle.

Cut part of the strawberries into fine brunoise. Store them on a piece of paper towel and do not add sugar.

Cut the rest into neat wedges.

Put the wedges in a vacuum bag with a small amount of simple syrup or lime juice.

Vacuum seal and store the strawberries in the fridge until use.

Place a small spoonful of chocolate-pistachio crumble slightly off-center on the plate.

Place two lime parfait spheres against the crumble.

Spoon a small scoop of mango granita next to the parfait.

Pipe 3 to 5 dots of passionfruit gel around the elements.

Divide the strawberry brunoise and compressed strawberries between the other components.

Insert 2 or 3 meringue shards into the dessert and finish with an edible violet if using.

Omit the chocolate-pistachio crumble and the lime parfait.

Shape a small cylinder or quenelle of mango granita in the center of the plate.

Place the compressed strawberries against the granita and spoon over a little liquid from the vacuum bag.

Pipe the passionfruit gel around it and scatter the strawberry brunoise.

Use extra meringue shards for height and crunch.