Cheesy Perfume Lime Symphony

Melt the Dulcey chocolate and cocoa butter, then mix in the crushed sea salt, followed by the almond paste, grapeseed oil, and lime zest.

Gently fold the feuilletine into the mixture.

Roll it out to a thickness of 2 mm and cut into rounds using a 4th round cutter

Melt the butter in a pot and cook the flour until combined

Infuse the milk with the vanilla pod and lime zest, then deglaze the flour mixture with the milk

Stir in the whole eggs and egg yolks until smooth.

Prepare a French meringue by whipping the egg whites with sugar until stiff peaks form.

Gently fold the meringue into the batter

Pour the mixture into a prepared mold and bake at 170°C for 18 minutes.

Heat the milk to 0°C then add the milk powder at 25°C

Gradually incorporate all sugars at 30°C and the stabilizer at 45°C

Cook the mixture to 85°C and emulsify with cream cheese until smooth.

Cool the mixture to 4°C and store it in the chiller overnight to mature

Heat a mixture of strawberry puree, raspberry puree, lime puree, and agar-agar powder to 65°C

Remove from heat and stir in the gel cream powder and vanilla essence. Transfer the mixture to the chiller to set

In a saucepan, heat the infusion to 45°C. Gradually stir in the pectinsugar mix, followed by the sugar, atomized glucose, and dextrose. Continue cooking the mixture until it reaches 46° Brix.

Add in the gelatine mass.

Warm the water, sugar, atomized glucose, dextrose, and stabilizer to approximately 45°C.

Allow the sugar syrup to cool to around 4°C, then mix it with the puree.

Churn the mixture in an ice cream machine until smooth and set.