Lemon & bergamot cake

Infuse the lemon zest in the sugar for 2 hours beforehand. Mix together the flour and baking powder. Beat the eggs with the salt and flavoured sugar until the mixture turns pale. Add the crème fraîche, and then gradually add the melted butter. Change the whisk attachment to the flat beater. Add the flour and baking powder and mix until smooth. Add the PGI Menton lemon crushed fruit. Leave the batter to rest in the refrigerator for 24 hours. Pour the batter into four loaf cake moulds with cylinder inserts to 60% full. Bake in the oven with a weight on top for 40–45 minutes at 175–180°C. Leave to cool for 15 minutes before removing from the moulds.

Bring the water, trehalose and bergamot puree to a boil. Soak the cake with the syrup using a brush.

Mix the cream and glucose syrup together and heat to 40°C. Separately, melt the white chocolate at 45°C. Blend the two mixtures together using a hand blender. Heat the bergamot puree to 50°C and add to the mixture. Blend again. Pre-crystallise and use.

Mix the water and gelatin powder together and leave in the refrigerator for 30 minutes. Combine together all the other ingredients (except the butter and gelatin) and mix well. Heat to 84°C. Remove from the heat and add the gelatin mass. Cool to 35°C and add the butter. Blend using a hand blender for 1 minute. Place in the refrigerator for at least 12 hours.

Fill the insert with the bergamot ganache. Pipe the bergamot cream on top using a Saint Honoré piping tip. Top with sprinkles of PGI Corsican clementine crushed fruit and a few fresh herbs.