For the Smoked Lime and Vanilla Frozen Nougat, whip cream with the vanilla seeds until soft peaks form. Place egg whites into a stand mixer fitted with a whisk attachment and whisk until they have doubled in size and just starting to hold their shape. Slowly add sugar, 1 tablespoon at a time until thick and glossy and sugar has dissolved.
Gently fold 1 tbsp of meringue through the whipped cream along with lime zest.
Gently fold cream meringue mixture back through remaining meringue until fully incorporated. Add lime juice and fold gently to combine.
Cover bowl of nougat mixture with cling film and insert hose from smoking gun. Set aside to allow to smoke for 5 mintues. Spoon into 8 x 6cm dome moulds and place into the freezer until firm.
For the Beetroot Caramel, thinly slice the beetroots using a mandolin. Place into a small saucepan with 20g of the caster sugar and ¾ cup water and simmer until beetroot is tender and liquid has strong beetroot flavour, about 5 minutes. Strain mixture, reserving liquid and keeping hot. Set beetroots aside.
Meanwhile, make a dry caramel by placing remaining caster sugar into a frypan over low heat and cook until sugar is a rich amber colour. It should smell bitter.
Degalze pan with the reserved beetroot liquid and whisk to combine. Add the warmed cream and whisk to combine. Return beetroot slices to the pan and simmer gently for 5 minutes. Season with a pinch of salt then strain into a jug. Set aside until required.
For the Lime Crumb, combine ingredients in a bowl and mix to form a firm dough. Spread mixture onto a paper lined baking tray and bake until golden, about 12-15 minutes. Set aside to cool. Once cool, place into a food processor and blitz to a fine crumb.
To serve, turn out Smoked Lime and Vanilla Frozen Nougat domes onto serving plates, scatter with Lime Crumb and serve Beetroot Caramel on the side. Scatter with extra lime zest.