Single Portions with Lime and Fresh Fruit

INGREDIENTS
For the lime mousse
400 g cream
300 g crème pâtissière
5 g sh glue in sheets
15 g lime rind
10 g 70° maraschino
To finish:
200 g sponge
50 g neutral jelly
For the maraschino marinade
60 g water
60 g sugar syrup
15 g 70° maraschino
For the peach gelée
100 g peach purée
35 g caster sugar
2 g sh glue in sheets
10 g lemon juice
For the berries gelée
50 g blueberry purée
50 g raspberry purée
35 g caster sugar
2 g sh glue in sheets
10 g lemon juice
For the raspberry gelée
400 g raspberry purée
140 g caster sugar
12 g sh glue in sheets
20 g lemon juice

PREPARATION
For the lime mousse:
mix the grated lime rind with the crème pâtissière, warm up part of this mixture and add the jelly; mix well till all the jelly dissolves, add the remaining cold crème pâtissière and the maraschino and lighten with the whipped cream.
For the fruit gelées:
warm up a small quantity of fruit pulp and dissolve in it the previously softened and squeezed sh glue, the sugar and lemon juice, nally add the remaining cold pulp.
Repeat the same process for each gelée.
Move to the fridge and let it set.
The jellies should be creamy and not too gelatinized.
For the maraschino marinade:
mix all the three ingredients together.
To assemble the cake:
pour the mousse into the moulds, place on it a slice of sponge dipped into the maraschino marinade, paying attention that the sponge does not touch the edge of the mould.
Place in the fridge to set, then get out of the mould and decorate with the nearly-set fruit jellies.