Foam pastry with lime
For 13 servings
400 g protein
700 g sugar
15 g corn starch
300 g lemon juice
30 g egg yolk
100 g sugar
12 g corn starch
12 g gelatine mass
20 g butter
300 g cocoa butter
300 g white chocolate
Mix the egg white with the sugar and heat to 50° C. Beat this lightly.
Strain the cornstarch and add to the meringue.
Bring the lemon juice to a boil.
Mix the egg yolk with the sugar and cornstarch. Add to the warm lemon juice and bring to a boil.
Remove from the heat source and add the gelatin mass and butter.
Store in the refrigerator.
Melt the white chocolate with the cocoa butter.
Spray with a St. Honoré syringe no. 25 caps in a circle with the meringue. Dry it at 110 °C for 3 hours.
Spray the bottoms with the coating, so that they attract less moisture.
Spray no. 25 caps of whipped cream on the bottom with a St. Honoré syringe.
Make a dimple in the middle and fill it with lemon cream.
Decorate with lime zest, chocolate slices and lime zests.