Yucatán

First whip up the butter with the 60g of sugar, the cocoa, the egg yolks and the whole eggs.
Next, whip up the whites with the sugar.
Mix the first mixture with the lukewarm melted chocolate, then gently fold in the whipped egg whites.
Cook at 180°C for about 10 minutes.

Mix all the ingredients together in the Robot Coupe to get a fine powdery consistency.
Spread out gently on a sheet.
Cook at 150° for about 25 minutes.
Set aside in a dry place.

Melt the couverture chocolate at 45°.
Gently stir in the ingredients.
Put them in a mould or between two Silpats.
Cool and demould or cut out the first 5cm wider than your dessert and the second 1cm wider.
Place the two pieces on top of one another in the form of steps.

Heat the purée and 66g of sugar to 50°.
Stir in the rest of the sugar after first mixing it with the pectin.
Bring to the boil for 20 seconds.
Pour into the mould over the flourless sponge.
Leave to set.

Whiten the whole eggs and yolks with the sugar.
Heat the egg mixture with the purée to 85°.
Pour over the two butters at 35°C. Emulsify.
Pour the mixture into tins and freeze.
Demould gently.

Melt the chocolate and the butter at 45°.
Add the cocoa and put aside in a warm place.
Boil the water and the sugar at 117°C and poach the whites, then whip until semi-firm.
Add gently to the chocolate.
Add the semi-whipped cream.
Fill the moulds and freeze.

Bring the water, sugar, glucose and cream to the boil at 102°C.
Remove from the heat and add the gelatine and the cocoa powder.
Mix with the hand blender and sift.
Pour over the preparations at 40°C.

Heat the puree and the lime juice to 40°C.
Add the sugar and the agar after mixing them together and bring to the boil for 1 minute.
Pour into the shapes or between two Silpats and allow to set
Demould or cut with a pastry cutter.