Lemon and Raspberry Entremet

For 4 desserts

Lemon cream (the day before)
30g lemon juice
35g sugar
35g egg
60g butter
1g gelatine

Heat the eggs, sugar and lemon juice in a saucepan. Cook without exceeding 85°C and keep stirring so that it does not stick to the bottom of the pan. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix, pour into the silikomart half-sphere mould and place in the freezer for at least 2 hours.

Lemon mousse (the day before)
1 lemon juice
45g sugar
90g mascarpone
150g of liquid cream
4g gelatine (2 sheets)
– In a saucepan, heat the lemon juice with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to allow the mixture to cool.
– Whip the cold cream with the mascarpone with an electric mixer and gently fold into the previous mixture.

Honey and verbena madeleine biscuit (the day before)
25g butter
5g Martine honey
5-6 verbena leaves
20g powdered sugar
25g egg
25g flour
1 half teaspoon of yeast

Melt the butter with the honey and the verbena leaves in a pan. Set aside. In a bowl, mix the sugar and the egg. Add the flour. Mix again. Pour the strained butter/honey mixture over it to remove the verbena. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to make the height even. Place in the oven at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out the biscuit with a biscuit cutter. Set aside.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the lemon cream. Cover with a little mousse and finish with the madeleine biscuit.