Lime parfait with lime meringue and marinated pineapple recipe

Ingredients

• 70 g egg whites
• 120 g sugar syrup
• 80 g egg yolks
• 60 g whole eggs
• 120 g sugar syrup
• 4 limes, juice and zest
• 250 g semi whipped double cream

• 60 g egg whites
• 60 g caster sugar
• 60 g icing sugar, sifted
• one lime zest

• 1 pineapple, peeled and sliced
• 250 ml pineapple juice
• 50 g demerara sugar
• 1 lime juice
• 4 star anise
• 1 vanilla pod, seeds scraped and added with pod

Parfait
1. Whisk the lime juice and zest into the cream.
2. Using the whites and syrup make an Italian meringue then fold into the cream.
3. Make a sabayon with the eggs and syrup then fold into the mix. Fill 24 half sphere moulds to the top and freeze until firm.
Meringue
4. Whisk the whites until stiff.
5. Whisk the caster sugar in until smooth and glossy then fold in the icing sugar.
6. Spread thinly onto a silicon mat then zest the lime over the top.
7. Bake at 80°C for 20 minutes until crispy.
Marinated Pineapple
8. Bring all ingredients, except the pineapple, to the boil for 6 minutes.
9. Strain over the pineapple slices and allow to cool.
To Serve
10. Lay the pineapple into circles in the centre of a plate, glaze with a little of the marinating syrup.
11. Demould the parfait and cover with pieces of the meringue. Freeze until hard then place on top of the pineapple and serve.