Difficulty: 2/5
Separate the yolks from the whites of 4 eggs. Whisk the yolks with 80 g sugar until pale and creamy, then fold in 80 g flour. Gently incorporate the 4 egg whites and 30 g melted butter.
Spread the mixture on buttered parchment paper. Bake for 7 minutes at 160°C. Unmold onto a damp cloth and let cool.
Whisk 8 egg yolks with 120 g sugar until doubled in volume. Over a bain-marie, continue whisking while adding the wine and juice of 2 limes. Mix thoroughly, then stir in the softened gelatin off the heat. Cool completely.
Spread the cream over the biscuit, top with pomegranate seeds, roll into a log, wrap in cling film, and chill.
Boil 100 g sugar with 10 cl water to soft-ball stage. Whip 2 egg whites to stiff peaks, then pour in the hot syrup while whisking until cool.
Spread meringue over the chilled log with a spatula and torch to golden brown.
Garnish with fresh figs, candied lime zest, and starfruit slices.
A signature creation by master Chef Hubert.
