GENOA BREAD

Whip the eggs with the almond paste, heating gently to 40-45°C. Meanwhile, melt the butter and sift the flour with the baking powder. As soon as the egg mixture has reached the ribbon stage, mix a little of it with the melted butter. Combine everything, gently folding in the flour and baking powder. Pour into a 40 x 60cm frame, sprinkle with almond batons and bake in a convection oven at 180-190°C.

IVOIRE LIME NAMELAKA CREAM

Melt the chocolate at 45-50°C and add the glucose.

Bring the milk to the boil and infuse with the lemon zests. Add the soaked and strained gelatin. Strain. Gradually pour onto the melted chocolate until glossy and elastic. Add the chilled cream and blend for a few seconds. Leave to set in the refrigerator, overnight if possible.

SEMI-CONFIT OF FRESH RASPBERRIES

Bring the raspberry pulp to a simmer. Add sugar, lemon juice and raspberry brandy to taste. Add the fresh raspberries, stir and set aside in the refrigerator, overnight if possible.

LEMON OPALINE

Cook the fondant with the glucose until it colours slightly. Add the butter and the lemon zests and pour onto a silicone mat and leave to cool. Process to a powder and store in a dry place. Sprinkle onto a Silpat mat and then place in a preheated oven at 140-150°C. As soon as the powder melts and becomes glossy, remove from the oven and cool again. Store in a dry place.

ASSEMBLY AND FINISHING

Cut out 10 x 3.5cm rectangles of Genoa Bread.

Use a piping bag with a rectangular nozzle to pipe a strip of Lime Namelaka Cream.

Add a strip of Genoa Bread and add two dashes of Lemon Opaline in between.

Add a few Semi-Confit Raspberries and a dash of Raspberry Sauce.