Rinse the lime in hot water, dry and finely grate the peel. Stir lime zest, vanilla pulp with both yogurts and 50 g powdered sugar until smooth. Soak 3 1/2 sheets white gelatine in cold water, let it melt dripping wet in a saucepan at low temperature. Add a little yogurt, stir until smooth with the gelatin, and stir briskly with the remaining yogurt. Form the yogurt cream into 6 ramekins (a 150 ml capacity), spread smoothly and refrigerate for 4-5 hours.
Soak the remaining gelatine in cold water. Make 175 ml grapefruit juice with 25 g powdered sugar for 1 minute. Squeeze gelatin, melt in the hot juice, stir in a cold water bath cooled, put on the cream form, cooled for 3-4 hours.
3. remove the peel from the ginger and finely dice. Remaining powdered sugar and remaining grapefruit juice in 10 min to make syrupy, then cool. Remove peel from papaya, cut in half and scrape out seeds. Cut the fruit into wedges.
Dip the ramekins briefly in hot water and turn out the cream onto plates. Drizzle papaya wedges with the syrup and bring to the table with the yogurt cream.
Tip: Use creamy natural yogurt for an even finer result!
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