Combine the Zürimix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Dispense into desired glasses and refrigerate until set.
In the bowl of a stand mixer combine the turbinado sugar, almond
flour and all-purpose flour. Add the cubed butter and mix with the
paddle attachment until it begins to clump together. Spread out on a
parchment paper-lined sheet pan and refrigerate for 30 minutes. Bake the
dough at 350º F/165ºC or until lightly browned for 5-8 minutes. Mix in
the graham cracker crumbs and salt right out of the oven and set aside
to cool completely.
Whisk together the water and the Ovasil
in the bowl of a mixer until the mix has dissolved. Using a whisk
attachment, whip at high speed, slowly adding the sugar a little at a
time until it has come to full volume.
Spoon a layer of Graham Cracker Crunch on top of the Key Lime Filling. Fill a piping bag fitted with a French star tip with the Meringue and pipe a large star dollop on top. Torch lightly & garnish with key lime rappé as desired.
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