Key Lime Parfait

• 2 large egg whites
• Cream of tartar
• Scant 1/4 cup (45g) sugar
• 1 tablespoon (15g) water
• 1 cup (240g) milk
• 2/3 cup (150g) strained fresh key lime juice
• 1 vanilla bean, split and scraped
• 1/2 cup plus 3 tablespoons (135g) granulated sugar
• 9 large egg yolks
• 1 tablespoon (30g) Invert Sugar (page 185)
• 1 1/2 cups (360g) heavy cream
• 1/2 cup (120g) verjus (see Note)
• 1 1/4 cups (350g) Simple Syrup (page 184)
• 1 stalk fresh lemongrass, trimmed, crushed, and chopped
• 1/2 ounce (12g) fresh ginger, peeled and sliced
• 1/2 ounce (12g) fresh kaffir lime leaves, chopped (see Note)
• (makes about 1 cup)
• 3 or 4 ripe plums
• 10 Graham Cracker Sable Cookies (page 204)

1. Combine the egg whites with a tiny pinch of cream of tartar and 1 teaspoon of the sugar in the bowl of a standing mixer fitted with the whisk.
2. Beat the whites at low speed while you make the sugar syrup.
3. Place the remaining sugar and the water in a very small saucepan (like a butter warmer).
4. Mix with your fingers until the sugar is like wet sand.
5. Cook over medium-high heat until the syrup reaches 250F.
6. When the syrup comes to a boil, increase the mixer speed to medium.
7. When the syrup is ready and the whites are just shy of soft peaks, pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
8. Turn the speed to high and beat the whites until the sides of the bowl feel cool.
9. Set aside while you make the base for the parfait.
10. Line a baking sheet with a Silpat or parchment.
11. Put ten 2 x 2-inch ring molds on the baking sheet and freeze while you prepare the parfait.
12. Set up an ice bath in a large bowl.
13. Bring a saucepan half full of water to a simmer.
14. Put the milk, key lime juice, vanilla seeds, granulated sugar, yolks, and invert sugar in a heatproof large bowl and whisk together.
15. Set the bowl over a pan of simmering water and cook, stirring occasionally with a heatproof rubber scraper, until the mixture reaches 181F.
16. Set the bowl into the ice bath, stirring often to chill down quickly.
17. Whip the cream to soft peaks.
18. Scale out 50 g of the Italian meringue and fold it into the key lime mixture.
19. Fold in the whipped cream.
20. Fill a pastry bag (you dont need a tip) with the parfait mix and pipe into the prepared molds.
21. Cover the molds with plastic wrap and freeze for at least 4 hours before serving or for up to 3 days.
22. Combine the verjus, simple syrup, lemongrass, ginger, and lime leaves in a saucepan.
23. Bring to a simmer over medium heat.
24. Simmer until thickened and reduced by half, about 25 minutes.
25. Strain and chill for at least 1 hour before serving or for up to 3 days.
26. Unmold the parfaits.
27. Rubbing them briskly between your palms should heat the rings enough so you can push the parfaits out easily.
28. Cut the plums in half and remove the pits.
29. Cut the plums into very thin slices and arrange on top of each parfait in concentric circles, beginning at the outside and working in, to form a rose.
30. Set each parfait on a cookie, place on a dessert plate, and drizzle a little of the sauce around.
31. If youre in a rush, replace the Graham Cracker Sable Cookies with Carrs whole wheat biscuits.

egg whites, cream of tartar, sugar, water, milk, lime juice, vanilla bean, sugar, egg yolks, invert sugar, heavy cream, verjus, simple syrup, fresh lemongrass, fresh ginger, fresh kaffir lime leaves, graham cracker sable cookies

Taken from www.epicurious.com/recipes/food/views/key-lime-parfait-376771 (may not work)