Key Lime Curd

200 gr granulated sugar

4 large eggs
1 each lime zest
113 g freshly squeezed lime juice
113 g unsalted butter, cubed
Combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until
thickened (82c). Come down to 40c and whisk in butter, one piece at a time, until smooth. Strain, Fill glasses 1/3 of
the verrine, refrigerate until set.
Blueberry Gelée
2 each silver gelatin sheets or 4 gr of powdered gelatin
200 g blueberry puree
40 granulated sugar
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring puree, sugar to a boil in a small pot. Stir in gelatin to dissolve. Let cool to room temperature. Pour over the lime
curd and refrigerate until set.

Ivoire White Chocolate Mousse

6 g gelatin sheets
200 g whole milk
210 g Ivoire white chocolate, chopped
120 g heavy cream, whipped to soft peaks

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Slowly pour over chocolate and whisk until
smooth. When mixture cools to 30ºC, fold in whipped cream. Fill on top the gelee. refrigerate until set.