FOR THE YUZU GANACHE

In a saucepan, heat the cream (1), glucose syrup, and inverted sugar syrup to 140°F (60°C).
Break the white chocolate into pieces and place in a bowl. Pour the hot mixture over the chocolate, stir, then let cool to 95°F (35°C).
Once at this temperature, add the cold cream (2) and stir, but do not whisk.
Let rest in the refrigerator for 4–6 hours. Add the yuzu juice and whisk vigorously to obtain a ganache.
Set aside in the refrigerator.

FOR THE DRIED PRICKLY PEAR

Wearing gloves, carefully peel the prickly pear.
Remove the flesh, discarding the seeds, and reserve the outer peel.
Dry the flesh in a desiccator at 122°F (50°C) for 24 hours.
Cut the dried flesh into 1/2 in. (1 cm) squares.

FOR THE YELLOW PRICKLY PEAR SORBET

Wearing gloves, carefully peel the prickly pears. Use a juicer to obtain 1 cup + 1 tbsp. (250 ml) of juice.
In a saucepan, heat the water with a scant 1/4 cup (50 ml) of the juice, then stir in the dextrose, sugar, and carob flour. Cook until the mixture reaches 185°F (85°C), then cool to 39°F (4°C) and let mature overnight in the refrigerator.
Churn in an ice cream maker.

FOR THE RED PRICKLY PEAR SORBET

Wearing gloves, carefully peel the prickly pears. Use a juicer to obtain 1 cup + 1 tbsp. (250 ml) of juice.
In a saucepan, heat the water with a scant 1/4 cup (50 ml) of the juice, then stir in the dextrose, sugar, and carob flour. Cook until the mixture reaches 185°F (85°C), then cool to 39°F (4°C) and let mature overnight in the refrigerator. Churn in an ic

TO SERVE

Cut open the caviar lime. Remove the seeds and set them aside in the refrigerator.
In a stainless-steel container, mix a few tablespoons each of the red and yellow sorbets to create a marble effect.
Set aside in the freezer at 9°F (-13°C).
Place three pieces of dried prickly pear in a dish and cover them with a quenelle of the yuzu ganache.
Add a teaspoon of the caviar lime seeds, then top everything with a quenelle of the marbled prickly pear sorbet.