Cardamom Infused Cream
Coconut Citrus Sauce
Combine cream, cardamom pods and citrus zest in a heavy saucepan and heat over medium high heat just to a boil. Remove, cool and cover. Refrigerate over night to infuse cream. Strain through a fine mesh strainer. Transfer to a chilled mixing bowl and whip until stiff peaks. Refrigerate until ready to use.
Preheat oven to 250 F. In a clean kitchen mixer bowl beat egg whites until stiff while gradually adding the sugar. Add the vinegar and whip until well incorporated. Gently fold in sifted cornstarch.
Add meringue mix into a piping bag with a ½ inch plain tip. Pipe spiral rounds (about 3-4 inches across) onto a parchment lined baking sheet. Pipe meringue on top of the outside edge of each round to make a cup or a nest. Place in oven for about 2- 3 hours, until crisp. Cool to room temperature and store in an airtight container at room temperature until needed.
In a double boiler over simmering water, combine butter, cream, eggs, egg yolks, lime juice and sugar. Whisk well to incorporate. Cook curd while until thickens, stirring often with a spatula or a wooden spoon. When curd is thick enough to coat the back of a spoon remove from heat and pass through a fine mesh strainer into a stainless steel bowl placed over an ice bath.
Combine coconut milk, citrus juice and zest, sugar and cardamom pods in a heavy saucepan. Bring mixture to just a boil over medium high heat. Reduce heat and simmer for about 10 minutes. Strain and allow to cool.
Place a ½ teaspoon of lime curd in the centre of each dessert plate. Place a meringue nest on top to prevent from sliding. Fill each meringue nest with lime curd and spoon a large dollop of cardamom infused cream on top. Drizzle a little citrus sauce around each curd filled meringue and serve immediately.