Lime bûche

Mix sugar and egg yolks, heat the cream. Add vanilla and cook at 85°C. Add gelatine and cool. 

Mix sugar, stabilizer and pectin with egg yolks. Heat lime puree with water and add ingredients. Cook at 85°C.

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.