Raise the eggs (brought to room temperature), the sugar and the almond powder with a whip.

Raise the three egg whites separately, adding 40g of sugar in three goes.

Mix both preparations and incorporate the sieved flour.

Spread the biscuit on a sheet of baking paper and put in the oven for 10 minutes at 210°C.

After cooling, cut 3 x 13cm diameter disks.

Bake the lime juice, the zest, the 20 g sugar and the eggs at 83°C.

Using a mixer and when it has cooled to 45°C, incorporate the cream to the white chocolate.

Add the butter at 38°C in a mixer.

Dressing the inserts

Pour 80g of the lime cream in an 18cm diameter half-sphere.

Place a disk of ladyfingers on top, which you will have dipped into the 5g of lime juice, sweetened at 20%.

Little extra:

spread a fine layer of candied lime mixed into a purée (if necessary, loosen it with a bit of juice) and place a second disk of ladyfingers.

Put to the freeze.

Puff up the gelatine in the water during 20 minutes.

Prepare a custard cream.

Bring the lime juice to a boil with the zests, the salt and the butter.

On the side, whiten the egg yolk, the 20g of sugar and the corn starch with a whip.

In three goes, pour the lemon mix on the egg mix.

Bake again for 3 minutes in a boil and add the puffed up gelatine.

Raise the 35% fat cream at 3°C in a clean recipient to obtain a mousse texture.

Rise the egg white while adding the 15g of sugar.

Loosen the custard cream at 31°C with the cream mousse and the meringue.

Soften the butter.

Incorporate the sieved icing sugar and the mix of flour, starch and fleur de sel.

Prepare 3 x 120g disks, 20cm in diameter.

Bake the disks in the oven at 165°C for 18 minutes and brush with a bit of egg yolk before baking again for 2 minutes.

Bring the lime juice to a boil with the zests and pass through a chinois.

Bake the sugar and the glucose with the juice at 106°C.

Take off the heat and add the sweet condensed milk and the gelatine, which you will have dipped into the 17.5g of water.

Add the cocoa butter and mix.

Add the white chocolate and the necessary amount of yellow colouring before mixing again.

Raise the whites and the sugar into a meringue.

In a half-sphere mould, 18cm in diameter poach the lime mousse, two thirds high.

Integrate the half-spheres of frozen lime cream and lay the ladyfingers so that they reach the top of the mould.

Smooth again with the lime mousse and put to the freeze.

Bring the icing to a temperature between 35 °C and 40 °C.

Unmould the frozen entremets and lay them on a disk shaped support.

Pour the icing on top and the leave it to flow while tapping.

Take away the excess icing beneath each entremets with a palette.

Pick up the entremets with a spatula and lay the meringue around it.

Lay the entremets on a disk of shortbread.

Keep some mousse to stick the entremets on the shortbread.

To be tasted as soon as out of the refrigerator (prepare at least 4 hours before tasting).