250g white chocolate

1 lime 150 ml fresh cream

1 dessertspoon granulated sugar

5 egg whites

1 dessertspoon lime aroma

Break the chocolate into small pieces and put in an earthenware dish with the fresh cream. Using a double-boiler, melt the chocolate while stirring frequently until runny. Remove from the double-boiler and keep stirring while the mixture cools down. Wash and scrub the lime and finely grate the zest, putting aside half of it to be used later for decoration. Add the rest of the zest and the lime aroma to the chocolate and mix well. Beat the egg whites until stiff. Add the sugar while continuing to beat the eggs and continue beating for a few more seconds after all the sugar is added. Gently fold the white chocolate cream mixture into the egg whites. Put into a dish and leave in a refrigerator for at least 6 hours. Decorate with the leftover lime zest.

10 clementines

1 orange

6 dessertspoons granulated sugar

300 ml fresh cream

1 egg white

½ teaspoon clementine aroma

1 teaspoon vanilla aroma

Peel the clementines and separate into segments, taking care to remove all the white pith. Put them aside. Squeeze the orange and add 5 dessertspoons sugar and half of the orange zest to the juice and boil for 4 to 5 minutes. Pour the boiling mixture over the clementines. Let cool and leave to steep for an hour in the fridge. Mix the aroma vanilla with the rest of the sugar and beat the egg white in a double boiler until it forms a stiff and shiny meringue. Mix together the fresh cream and the clementine aroma and gently add to the meringue. Arrange the clementine segments in a circle in dessert dishes, cover with the cream, decorate with the zest and keep in the refrigerator until serving.

5 egg whites
150g granulated sugar
1 pinch salt
400g apricots
400 ml water
the juice of 1 lemon
1 teaspoon apricot aroma
½ teaspoon vanilla aroma

Beat the egg white with the salt until firm. Mix the vanilla aroma with 1 dessertspoon of sugar, add the egg whites and continue to beat for a while. Heat up the water in a saucepan. Using 2 big spoons, carefully put a big dollop of beaten egg white mixture into the simmering water and leave to poach for 1 minute turning it over once after 30 seconds. Leave to drain in a colander. Using the same method, poach 6 to 8 big "snowballs". Prepare the apricot purée in the following way : wash the apricots and remove the stones. Cook with the water, sugar and the lemon juice. When soft, mix together, let cool, add the apricot aroma and put in the fridge. Coat the bottom of individual plates with a ladleful of purée and place a snowball in the middle of each plate.