INGREDIENTS
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Lime Curd
100g yolks
1 whole eggs
140g sugar
100ml lime juice and the zest of all the limes from juicing
180g butter
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Aquafaba Meringue
400g chickpea water, reduced to 150g
300g caster sugar
4g cream tartar
Seeds of ½ vanilla bean
2 tsp white wine vinegar
Large pinch salt
10g corn starch
Method
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Lime Curd
Cream the eggs with the sugar add the butter, juice, zest of the lime and whisk on a low heat until it thickens.
Simmer for 2-3 minutes, then place into the fridge to cool.
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Aquafaba Meringue
Place the chickpea water into the mixing bowl. Once reduced and whipped up, add the salt. When you have a thick consistency, add the vinegar and caster sugar slowly until it thickens.
Add the cornflour, vanilla seeds and whip again until firm.
Using a large kitchen spoon, make nice individual quenelles and place onto a baking sheet lined with parchment paper, allowing space between each quenelle.
Bake at 110c for about 2 hours until dry.
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Assembly
Diced mango
1/2 passion fruit
4 raspberries
3 strawberries cut into quarters
Fresh lime to microplane
Place the lime curd into the bottom of the meringue, then the fruit on top and grate over the lime.