3 eggs
1 + 1/4 cup heavy cream
2 gelatin sheets
5.5 oz plain yogurt
2 limes
3 oz fine sugar
1 Tbsp poppyseeds
1/2 tsp cornstarch
In a pot, mix together the egg yolks, half of the cream, the yogurt, half of the lime juice, the cornstarch and the poppyseeds.
Bring to a first boil on low heat while stirring constantly, and remove right away.
Soak the gelatin sheets in cold water. Squeeze them to remove the excess water and add them to the cream, with the rest of the lime juice and the zest of 1 lime. Mix well
Beat the egg whites firm. Add 1 Tbsp sugar when you start and just before they start to get firm, add the rest progressively. The cream should be firm and shiny.
Gently fold this light preparation in the lime cream.
Whip the remaining heavy cream in chantilly and add it to the lime preparation.
Take ramekins and place parchment paper around the edges sticking out inside (or use liners). Divide the cream between the molds and place in the freezer for about 4 hours.
To unmold, run the blade of a sharp knife between the mold and the liner (You can also dip the ramekins in warm water for 30s). Flip over on plates and serve according to your mood, with or without berries.