Lemon meringue mini

Homogenize the butter with the spatula.
Add the sugar and then the egg yolks.
Sieve the rest of the ingredients and add them to the mixture.
Pour into the silicone mould with a piping bag with a nº10 round tip.
Cook at 170ºC for about 21 minutes.

Heat up the juice and sugars at 40ºC.
Dissolve the gelatin.
Melt the white chocolate.
Add to the first part.
Emulsify.
Leave in the fridge, tightly covered in cling film, until it has the right texture to pour with a piping bag.

Heat up the egg whites with the sugar and the gelatin leaves at 40ºC.
Whip in the food mixer.
Pour over the lemon ganache with a nº10 tip.

Gold flakes.

Pour the lemon ganache with a piping bag with a nº8 round tip over the sable bretón.
Place a dot of meringue over the ganache.
Finish by sprinkling some gold flakes.