Mix the powders together, then add them to the purée before it reaches 40°C. Bring to a boil. Off heat, add the lime juice. Blend and place in a gastro tray. Leave in a cold room overnight before blending to obtain a gel. Put it in a vacuum-sealed bag.
2. Whipped coconut ganache
Bring the first cream and the coconut purée to a boil, then add the gelatine mass. Pour over the white chocolate in 3 steps, carefully making the core. Add the second cold cream. Blend.
Strain and set aside in a gastro tray. Chill overnight before use.
3. Strawberry marmelade
Mix the sugar and the pectin, then add to the strawberry compote. Bring to a boil, then mould right away in a sphere mould.
4. Italian meringue
Cook the water and sugar to 118°C, then pour it over the slightly whisked and tempered egg whites.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
