Sift the almond flour and powdered sugar together; set aside. Make a soft-peak meringue with the egg whites, egg white powder and sugar. Fold the sifted dry ingredients into the meringue, followed by the lime zest and the toasted coconut. Spread the batter onto a parchment paper-lined sheet pan and bake at 370º F/187ºC for 10-12 minutes or until golden brown. Allow to cool completely, then cut out 3 in/8 cm ovals.
In a medium saucepan, whisk the purée, lime juice, sugar, pectin and cornstarch. Bring to a boil while stirring constantly. Continue to boil until the cornstarch has been cooked out. Strain the mixture and cool to 122ºF/50ºC. Incorporate the butter with an immersion blender. Pipe the mixture into Silikomart Flexi Mini Twist (591053) and freeze completely.
Bloom the gelatin in cold water and set aside. In a saucepan, bring the milk and the scraped vanilla bean to a boil. Whisk together the yolks and and sugar and temper with the hot milk mixture. Return the mixture to the saucepan and cook to 170ºF/77ºC while constantly whisking. Strain the mixture into a bowl, add the bloomed gelatin and allow to cool. Whip the heavy cream to soft-peak and fold into the cooled vanilla mixture.
Pipe the Vanilla Bean Mousse in to the Silikomart Pillow Mold (591072), about two-thirds full. Un-mold the Raspberry Cream Insert and place into the vanilla bean mousse. Scrape off any excess and then press in a Toasted Coconut Sponge oval. Freeze the mold completely. Unmold the Vanilla Raspberry Coconut Pillows and spray with the white velvet spray while they are still frozen. Garnish with a raspberry, a sprinkle of pistachio flour and dots of raspberry dessert sauce.
