Whip the eggs with the yolks, sugar, and honey. Once the mixture is well whipped, incorporate the flour and potato starch, previously sifted twice. Bake at 180 °C for 15 minutes with the valve closed and another 10 minutes with the valve open.
Heat the 200 g of cream with the vanilla pods, lime zest, and orange honey. Add the icing sugar, the previously rehydrated gelatin, and blend. Soften the cream cheese and add it to the previous mixture. Leave to rest until the next day. The following day, whip the mixture with the 600 g of cream.
Melt the three purées together, add the dextrose and the previously rehydrated gelatin.
Heat the milk with lime zest, add the previously rehydrated gelatin, pour in the Purocao White 36/38 chocolate, and blend. Semi-whip the cream and gently fold the two mixtures together.
Combine glucose and sugar and bring to 160 °C. Deglaze with the cream. Pour everything over the Purocao White 36/38 chocolate. Add the previously rehydrated gelatin and the white fat-soluble coloring.
