Vanilla, Raspberry, and Lime Soufflé

Using an immersion blender, blend the raspberries with the raspberry purée.
Pour this mixture into a saucepan and gradually sprinkle in the sugar and 325NH95 pectin, which have been mixed together beforehand.
Heat to 95°C, then immediately weigh out and spread 400 g onto a 40 x 60 cm silicone mat.
Let set in the refrigerator for several hours before transferring to the freezer.
Using a cookie cutter, cut out 5 cmØ discs.
Store in the freezer until ready to serve.

In a saucepan, weigh out the water and heat it to 45°C.
Gradually sprinkle in the mixture of Stab Pure, granulated sugar, atomized glucose, and inulin.
Pasteurize the mixture at 85°C for 2 minutes.
Blend using an immersion blender, then chill rapidly.
Let it rest for at least 4 hours before blending again with the raspberry purée and churning.
Freeze, then store in the freezer.

Weigh the milk and cream into a saucepan.
Bring to a boil and let steep, covered, for 30 minutes with the split and scraped vanilla bean.
Strain and gradually stir in the caster sugar, lime zest, Souflix, and salt, which have been mixed together beforehand.
Add the egg yolks and bring the cream to a boil while whisking vigorously.
Transfer to the refrigerator, making sure to cover the surface with plastic wrap.

Using a whisk, whisk the vanilla and lime cream until smooth.
Place the egg whites and granulated sugar in the bowl of a mixer and heat to 55°C in a double boiler, whisking continuously.
Add the Souflix and beat the meringue with the mixer using a whisk attachment.
Gradually fold the meringue into the hazelnut base cream using a rubber spatula.
Transfer to a piping bag and use immediately.