CRUNCHY IVORY LEMON

1. Realize the first part of the recipe as crumble.
2. Bake at 150 ºC for 18 min then let it cool down.
3. Melt the chocolate and clarified butter, add the rest of ingredients then mix to have nice crunchy base.
4. Press the sable in the oval molds and freeze.

ALMOND LEMON SPONGE

1. Mix all ingredients together then add bake in a convection oven for 6 to 8 min.
2. Reserve for montage.

LEMON NAMELAKA

1. Heat the milk with the glucose to reach the temperature of 80 ºC.
2. Add the melted gelatin mass then pour over the ivory chocolate in three times to perfect the emulsion.
3. Add the cold cream then blend to smooth the ganache, leave to stiffen in fridge before using.

LEMON CONFIT

1. Wash the lemon and prepare the zest with the microplane. Blench the zest three times starting with the cold water to remover the bitterness.
2. Cook with the juice and sugar and make a reduction to 50%.
3. Mix the confit then cook again for a few minutes to have a smooth texture. Reserve in fridge for montage.

IVORY CITRUS CREAMY

1. Zest all the citrus and let it infuse for 30 min with the juices. Cook with the eggs and sugar to 85 ºC then add the mass gelatin.
2. Pour the hot liquid onto the chocolate in three times then blend to perfect the emulsion.
3. Reserve in chiller for montage.

LIME MERINGUE MOUSSE

1. Make syrup with the sugar and water. Bring to a boil. Add the lime juice and the mass gelatin.
2. Bring to a boil again. Leave to set in the fridge overnight. Whip the jellified syrup in a freestanding mixer until it has the consistency of a mousse.
3. Pour into a rectangular mold or frame approx. 15 cm square, and freeze.
4. Unmold and cut into 1 cm cubes.

LEMON NAPPAGE

1. Boil together then spray the ivory creamy.

WHITE ALMOND ICING

1. Melt the chocolate then add the oil and vanilla pods. Finish by adding the chopped almond.
2. Use the icing at 35 ºC.

ASSEMBLY

1. Spread the crunchy over the baked lemon almond sponge. Press well, freeze.
2. Cut the sponge and crunchy into 12.5 cm by 2.5 cm finger shape, and freeze.
3. Pipe the ivory citrus cream into the flexipan insert finger (FX02122) and freeze.
4. Pipe 35 g of lemon Namelaka in the flexipan signature finger mold (FX02112) then insert the ivory citrus cream. Apply the crunchy sponge on the top, freeze.
5. After setting the lime meringue mousse whip, pipe into a mini semi sphere silicone mold. Freeze.
6. Unmold the frozen dessert then pipe a straight line of lemon confit onto the finger then freeze for a few minutes. Spray the finger with the lemon nappage by using a pastry gun. Coat the bottom of each finger with the white almond icing.
7. Decorate the lemon finger with the Namelaka cream and the lime meringue mousse. Add some micro green herbs and finish by a touch of gold leaves.