Pavlova with crème suisse, tropical fruit, sea buckthorn berry jus & granita

Name: Pavlova with crème suisse, tropical fruit, sea buckthorn berry jus & granita
Ingredients: 166 g Sugar; 4 g Potato starch; 4 g white vinegar; zest of 1/4 lime; 50 g whipped cream; 200 g sea buckthorn coulis; 160 g sugar water (65 refracto); 50 g Water; 50 g crème patissier; 50 g Sugar; 200 g sea buckthorn coulis; 500 g Water; 3 g Gelatine; 0.4 g Xanthan; 100 g Egg white

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Joep van Boheemen.

A classic pavlova with tropical fruit, due to its origin in Australia. To make it interesting to eat, the meringue is dried so it is nice and crisp, then filled with a Swiss cream, made refreshingly tangy with lime zest. On top of the edge are placed flown-in pineapple, mango, and pomegranate. Only the very best ripe fruit is used to achieve a truly pronounced fruit flavor. A granita is made from the boiron sea buckthorn coulis with only the necessary amount of sugar to keep it as pure as possible. From the remaining coulis, a hanging jus is made with kaffir oil from Valderama. The whole is finished with marigold, for color, and a little purslane so it is not just sweet on sweet.