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1
Combine the egg whites with a tiny pinch of cream of tartar and 1 teaspoon of the sugar in the bowl of a standing mixer fitted with the whisk.
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2
Beat the whites at low speed while you make the sugar syrup.
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3
Place the remaining sugar and the water in a very small saucepan (like a butter warmer).
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4
Mix with your fingers until the sugar is like wet sand.
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5
Cook over medium-high heat until the syrup reaches 250F.
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6
When the syrup comes to a boil, increase the mixer speed to medium.
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7
When the syrup is ready and the whites are just shy of soft peaks, pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
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8
Turn the speed to high and beat the whites until the sides of the bowl feel cool.
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9
Set aside while you make the base for the parfait.
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10
Line a baking sheet with a Silpat or parchment.
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11
Put ten 2 x 2-inch ring molds on the baking sheet and freeze while you prepare the parfait.
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12
Set up an ice bath in a large bowl.
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13
Bring a saucepan half full of water to a simmer.
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14
Put the milk, key lime juice, vanilla seeds, granulated sugar, yolks, and invert sugar in a heatproof large bowl and whisk together.
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15
Set the bowl over a pan of simmering water and cook, stirring occasionally with a heatproof rubber scraper, until the mixture reaches 181F.
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16
Set the bowl into the ice bath, stirring often to chill down quickly.
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17
Whip the cream to soft peaks.
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18
Scale out 50 g of the Italian meringue and fold it into the key lime mixture.
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19
Fold in the whipped cream.
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20
Fill a pastry bag (you dont need a tip) with the parfait mix and pipe into the prepared molds.
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21
Cover the molds with plastic wrap and freeze for at least 4 hours before serving or for up to 3 days.
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22
Combine the verjus, simple syrup, lemongrass, ginger, and lime leaves in a saucepan.
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23
Bring to a simmer over medium heat.
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24
Simmer until thickened and reduced by half, about 25 minutes.
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25
Strain and chill for at least 1 hour before serving or for up to 3 days.
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26
Unmold the parfaits.
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27
Rubbing them briskly between your palms should heat the rings enough so you can push the parfaits out easily.
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28
Cut the plums in half and remove the pits.
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29
Cut the plums into very thin slices and arrange on top of each parfait in concentric circles, beginning at the outside and working in, to form a rose.
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30
Set each parfait on a cookie, place on a dessert plate, and drizzle a little of the sauce around.
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31
If youre in a rush, replace the Graham Cracker Sable Cookies with Carrs whole wheat biscuits.
