Baires Grande

Whisk the egg whites with sugar and salt. Add almond flour, desiccated coconut and icing sugar. Stir it gently with a spatula, finally adding the flour. Spread the mass on a 30x40cm baking tray lined with baking parchment, sprinkle with frozen crumble and bake at 190°C for 9 minutes.

Mix all the ingredients with a blender. Sprinkle the crumble on the tray lined with parchment and freeze.

Soak gelatine in cold water. Mix sugar with lime zest, lime juice, yolks and whole eggs and heat to 83°C, stirring constantly. Add butter and concentrated lime paste, and blend. Combine with the whipped cream at the end. Pour the cream into moulds and freeze.

Soak gelatine in cold water. Melt chocolate at 45ºC, add boiled cream with soaked gelatine, cool it down to 35°C and gently mix with whipped cream and coconut paste. Pour half of the coconut mousse into a silicone mould and insert frozen lime cream. Then fill the mould with remaining mousse and cover with coconut dacquoise.

Soak gelatine in cold water(2). Boil a 103ᴼC syrup with sugar, water(1) and glucose. Add white chocolate, condensed milk and soaked gelatine. Blend it all together adding colorant at the end. Coat frozen cakes with shiny coating of 30ᴼC.