Warm up milk and cream. Remove from the heat and add chopped lemon grass. Infuse for about 30 minutes, strain.
Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk milk mixture into yolk mixture.
Return custard to saucepan. Stir over low heat until custard (82°C). Remove from the heat and add the bloomed gelatin.
Strain over an ice bath and low the T° until 32°C, add the whipped cream and portion in a 7cm cylinder.
Glaze
Warm up condensed milk, glucose syrup, and milk. Remove from the heat.
Add the bloomed gelatin and mix until dissolve.
Add the milk mixture to the chopped white chocolate stirring until well incorporated.
Add the yellow food colouring as needed and mix, strain.
Use at 28°C to cover the frozen bavarois.
Lime cookie
Cream butter and sugar on a high speed for about 10 minutes and add the grated hard egg yolks.
Sift all the dries and add to the butter mixture with the lemon zest.
Mix until combine all the ingredients but not for too long to avoid gluten development.
Between 2 parchment papers, roll out the dough to slightly thicker than 5mm; Chill until firm, about 15 minutes.
Remove one sheet of dough from the freezer. Using an 8cm round cookie cutter, cut out rounds and place on a baking sheet pan.
Bake at 165°C for about 12 minutes with dry heat.
Fruit Relish
Cut the fruits in brunoise and mix with the rest of the ingredients.
Yuzu Marshmallow
Whip egg whites and sugar (1) to a medium pick.
Heat up sugar (2), glucose syrup, water and yuzu juice at 118°C. Remove from the heat.
Add the bloomed gelatin and mix until dissolve.
With the mixer running, slowly drizzle in hot sugar syrup. Increase speed to high, add yuzu powder and whip until desired stiffness is achieved.
Using a star decorating tip, pipe the marshmallows right away on a parchment paper sprinkled with corn starch. Let it set overnight in a sealed container in the frezzer.
