30g - Gelatin Sheets

150g - Water (cold)

480g - Heavy Cream

315 g - Whole Fat Yogurt

315 g - Crème Fraîche

2 - Limes (juice & zest)

360g - Egg Yolks

180g - Egg Whites

90g - Granulated Sugar

Bloom the gelatin in cold water. Whip the cream to soft peaks and set aside. In a large bowl, whisk together the yogurt, crème fraîche, juice, and zest until smooth.. Add the bloomed and drained gelatin to the hot mixture to dissolve, then cool down over an ice bath until 18°C. Make a Swiss meringue with the egg whites and sugar. Fold the meringue into the cooled yogurt mixture in 1/3 increments followed by the whipped cream in 1/3 increments.