Cold Lemon Wave

Mix the softened butter with the sugar and lemon zest.

Add the flour, almond powder and salt.

Break it in small pieces onto a baking tray.

Bake it at 175°C for 7-9 minutes.

Melt the chocolate around 34°C.

Add the broken lemon crumble and lemon zest.

Spread it at 2mm thickness.

In the robot coupe mix well the eggs and invert sugar.

Add the lemon zest and the flour previously sieved with the salt and baking powder.

Incorporate the milk and the melted clarified butter.

Let it rest in the fridge for 24 hours.

Spray 850g of the biscuit in a silicon mold 40x60cm.

Bake at 220°C for 6-8 minutes.

Boil the fruit purees with the sugar.

Mix the sugar with pectin and add to the fruit purees.

Bring back to boil for 1 minute.

Pour into the desired mold and let it set outside before freezing.

Mix the gelatin powder with the cold water.

Boil the milk and lemon zests, then let infuse for 5 minutes.

Strain and add the gelatin mass.

Pour over the melted chocolate and cocoa butter and create an emulsion.

At 30°C, add the whipped cream.

Start to whip the egg whites with the trimoline.

Bring to boil the glucose and add the whipped egg whites (whipped around 80%).

Whipped until it is cool down at room temperature.

In a rectangular frame 60x60xh4cm, spray the lemon crunchy.

Add one layer of biscuit, pipe 700g of the yuzu mousse on top of it.

Place the frozen lemon & yuzu jelly on top.

Pipe once more 700g of the mousse on top and one more layer of biscuit.

Pipe the rest of the mousse on top and make it flat using an offset spatula.

When it is frozen, cut it to the desired size and using a spatula put the meringue on top of the cake with giving a wave effect.

Burn the meringue using a blowtorch when the cake is still frozen to avoid melting the mousse.