Exotic Vacherin

Beat the egg whites until stiff, then add the powder mixture
little by little.
When stiff, start adding the lime juice in 2-3 additions.
Continue beating at medium speed to obtain a homogeneous
meringue.
When the meringue takes on volume and lightness, poach in a Ø 7cm half-sphere silicone mold (or other desired shape).
Bake at 90°C for approx. 40-60 min.

Heat some of the purée and melt the gelatine.
Mix with the rest and pour into a siphon.
Insert 2 gas cartridges.

Make syrup with water, sugar, trehalose and Stab Pure.
Bring to the boil and cool.
Mix with purée. Allow to mature.
Place in a paco bowl and freeze.

Place milk, salt, butter and glucose in a saucepan.
Heat and add the sugar mixture and pectin at 40°C, pouring in a stream.
Cook to 106°C, then add the grated coconut.
Spread between 2 sheets of baking paper, 250 g per 40x60cm tray.
Freeze.
Remove sheets, place on a silpat and bake at 170°C for approx. 10-12 min.

1. Mix, pour into a 2.5cm flexipan half-sphere.
2. Freeze.

1. Mix the Gel Sphere with the sugar and add to the water in a saucepan.
2. Bring to the boil.
3. Cool to 85°C to soak the mango beads (the temperature of the beads must not be lower than -18°C)".

1. Cook tapioca in boiling water until transparent, leaving a white spot in the center.
2. Drain, rinse under cold water.
3. Place in the coconut milk and cook until there are no more dots in the center.