For the cream: Mix the milk, cream and egg yolks together and heat to 86ºC. Strain onto the chopped couverture, and allow to rest for a few minutes to emulsify. Finally, add the California raisins. Keep in the refridgerator for 24 hours.

For the sugar coated seeds: Heat the sugar and water together to 114ºC, then add the pumpkin seeds and allow to caramelise. Mix in the butter, pour the mixture onto a silicone sheet and leave to cool.

For the lime jelly: Infuse the syrup with the vanilla. Add the water and the juice. Heat to 90ºC and melt in the gelatine leaves. Leave to cool. Once at room temperature, pour into a soup plate.

For the white caramel: Heat the fondant and glucose up to 160ºC and add the chopped white chocolate couvertures. Stir until smooth and homogeneous. Shape as desired.

Serving

Spoon a quenelle of California raisins cream in the middle of the set lime jelly. Top with the sugar-coated pumpkin seeds and white caramel. Garnish with grated lime zest.