Easter egg white chocolate-raspberry-pistachio

Heat up the chocolate and cover the mould with a very thin layer of it.

Grate lime peels in a bowl with whipped cream. Infuse for 10 min and then strain. Heat up whipped cream again and add gelatine leaves previously hydrated in water and ice. Pour over the chocolate and mix. Add egg white and strain. Fill up the siphon and charge. Let it settle until it is completely cool.

Blend all the ingredients. Strain and fill up the siphon. Charge with gas and let it settle. Dispense the foam in a plastic cup with a cut base, then bake in microwave for 40 seconds approximately.

Heat a portion of the pulp with the compote and agaragar to boiling point. Continue boiling for 1 minute. Put in the mould. Cool off and cut in 2x2x1cm squares.

Put a square of raspberry quince paste at the base of the egg shell.
Dispense the white chocolate foam around it and sprinkle bits of pistachio sponge cake on top.
Cut blackberries into a ¼ and raspberries into a ½, locate randomly along the ensemble. Put the
tangerine sherbet in the middle.