Want to enjoy a signature Florida flavor as served by an iconic Gulf Coast culinary locale? This recipe is one of many to be found in Reflections of a Chef, a 2005 cookbook of recipes from Longboat Key Club and Resort's Food and Beverages Director Chef Robert Weil. If you get the tome yourself, you can also find Weil's recipe for the Rasberry Coulis and Linzer dough.

Ingredients (for Key Lime Dome): 6 oz. Rasberry Coulis; 5 oz. heavy cream; 3 ½ oz. white chocolate; 1 oz. Key lime juice; 0.1 oz. gelatin powder; 1 pasteurized egg white; 1 ¼ oz. sugar; 1 oz. lime compound; Linzer dough baked in rounds.

Ingredients (for Ginger Tuile): 4 oz. sugar; 2 oz. butter; 2 oz. all-purpose flour; 3/8 cup light corn syrup; 1/3 tsp. powdered sugar.

Freeze the Rasberry Coulis into six domes, 1 oz. each. Whip heavy cream to soft peaks and set aside. Melt white chocolate over a double boiler. Gently warm Key lime juice with gelatin powder until dissolved. Whip egg yolks and whites, allowing to become light and develop volume. Slowly add sugar and lime compound to eggs and continue whipping until stiff peaks form. Whisk lime juice and gelatin mixture into melted chocolate. Fold chocolate mixture into egg mixture. Gently fold in the whipped cream. Pour into dome molds. Insert frozen Rasberry Coulis domes into Key lime domes. Smooth and freeze. Unmold and serve on Linzer rounds. Garnish each with a Ginger Tulie.

For Ginger Tuile, cream sugar and butter until light, Add flour until thoroughly combined. Add corn syrup and ginger. Chill, then scoop onto silpat and spread very thin. Bake at 325 degrees until it bubbles fully and is medium golden brown. While still warm, cut into 1-inch-by-8-inch strips. Place inside cake pan along the curve to set hard.