White Chocolate-Citrus Parfait

• 2 large eggs
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated lime zest
• 1/4 cup fresh lime juice
• 2 tablespoons sweetened condensed milk
• 2 large eggs, separated
• 1 1/4 cups heavy cream
• 2 ounces white chocolate, chopped
• 2 teaspoons sugar
• 1/8 teaspoon cream of tartar
• Pinch of salt
• 2 teaspoons fresh lemon juice
• 1 cup fresh orange juice
• 1 tablespoon sugar
• 1 stalk of lemongrass, halved lengthwise and cut into 2-inch pieces
• Two 1/2-inch-thick coins of ginger
• 2 teaspoons honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon finely grated lime zest
• 1 tablespoon shredded mint
• 1 red grapefruit
• 2 navel oranges
• 1 tangerine

1. Set a fine-mesh sieve over a bowl.
2. In a small saucepan, cook the eggs, sugar, lime zest and juice over moderate heat, whisking constantly, until thickened, about 3 minutes.
3. Strain the lime curd into the bowl and whisk in the condensed milk.
4. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
5. Fill a large bowl with ice water.
6. In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5 minutes.
7. Remove from the heat and whisk in the white chocolate.
8. Transfer to a medium bowl and set it in the ice water to cool completely, stirring occasionally.
9. In a medium bowl, beat the egg whites with the sugar, cream of tartar and salt until glossy, soft peaks form.
10. Fold the egg whites into the white-chocolate mixture.
11. In another medium bowl, beat the remaining 1/2 cup of cream until firm.
12. Fold the whipped cream into the white-chocolate mixture with the lemon juice.
13. Cover the mousse with plastic and refrigerate for 1 hour or until chilled.
14. In a small saucepan, bring the orange juice, sugar, lemongrass and ginger to a boil.
15. Simmer over moderate heat until the juice has reduced to 3 tablespoons, about 10 minutes.
16. Strain into a bowl and let cool.
17. Whisk in the honey, lime juice, zest and mint.
18. Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith.
19. Working over a cutting board, cut in between the membranes to release the sections.
20. Add to the orange dressing and toss.
21. Spoon the lime curd into 6 glasses.
22. Using a slotted spoon, divide the citrus salad among the glasses and top with the white-chocolate mousse.
23. Serve right away.

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Taken from www.foodandwine.com/recipes/white-chocolate-citrus-parfait (may not work)