Desert Lime Marmalade
Combine all ingredients in a pot and warm to dissolve sugar. Bring to the boil and then simmer gently for 21⁄2 hours until thick. Cool.
Rub caster sugar and lemon zest and leave for 15 minutes. Whisk yuzu juice and eggs together in a pot, then whisk in sugar mix. Cook over a medium heat until it reaches 80°C. Remove from heat. Whisk the gelatine into egg mixture then pass through strainer. Cool. Whisk in butter until emulsified, then place in the fridge, covered. Beat the curd mix in mixer, then fold in cream. Place in piping bag with plain nozzle.
Preheat a fan-forced oven to 100°C. Whip egg whites to soft peaks. Gradually add sugar while whisking on high, until dissolved. Whisk in vinegar, then place into a piping bag fitted with 5mm plain nozzle. Pipe even drops no bigger than 5 cent pieces on a tray lined with baking paper. Bake until dry, approximately 1 hour.
Bring water, caster sugar and dextrose to a simmer over medium heat. Remove from heat. Add in glucose and return to the heat. Whisk egg whites to firm peaks. Once the syrup reaches 140°C, remove and slowly drizzle the syrup down the side of the mixer bowl whilst whisking. Whisk for a minute.
Add in gelatine and lime and whisk for 6-8 minutes until thick, shiny and cool. Line a shallow tray with cling wrap. Spread marshmallow evenly and level out. Refrigerate until set.
Bring caster sugar and water to the boil and simmer for 3 minutes. Cool.
Add orange juice, zest and agar agar into 2 cups of the sugar syrup, whisk thoroughly and bring to the boil, whisking constantly. Boil for 2 minutes, then strain into a bowl. Allow to set hard, then dice. Place in a blender and puree until smooth. Place into a piping bag.
Using an 8cm ring cutter dipped in hot water, cut out discs of marshmallows. Place a disc to one side of a plate. Pipe the yuzu curd over the marshmallows in a dome. Stick meringues around the bottom, then repeat as you work your way up until it’s fully covered. Pipe orange gel around, and spoon some desert lime marmalade onto plate. Garnish with violet flowers.