Lemon tartlets

Sift together the icing sugar, almond flour and plain flour. Using a mixer with the flat beater attachment, mix the sifted dry ingredients and salt with the softened butter until it resembles a sand-like consistency. Add the eggs and mix until even and smooth. Leave the pastry to rest in the refrigerator for 12 hours. Roll out the pastry and make tartlet shells in 6cm diameter pastry rings, 1.7cm high. Put the tartlet shells in the freezer. Bake the frozen tartlet shells on a perforated sheet pan lined with a perforated silicone baking mat (Silpain) at 180°C for 15 minutes. Store in a dry place.

In a saucepan, boil the Ponthier lemon purée and Ponthier lemon zest. Whisk the eggs and caster sugar in a bowl until pale. Thin the eggs and sugar mixture with one quarter of the boiled lemon purée. Add the rest of the boiled lemon purée and cook at 80°C, stirring constantly. Once cooked, pour the cream into a bowl and blend with a mixer. Set aside in the refrigerator. Add the softened butter to the lemon cream at 35°C. Store in the refrigerator.

Add the gelatine mass, cover with cling film and leave to thicken in the fridge. When the mixture is 25°C, add the lemon cream and mix gently with a Maryse spatula. Finish the cloud by adding in the whipped cream. Pour into Silikomart moulds and freeze.

Sift all the dry ingredients together. In a saucepan, bring the butter to a boil until it is slightly coloured and smells nutty. The brown butter should be added to the recipe warm. Whisk together the sifted dry ingredients, egg whites, Ponthier lemon zest and brown butter. Pour into a flexipan that has 3cm diameter moulds. Set aside overnight in the refrigerator, then bake at 160°C for 8 minutes.

In a saucepan, heat the water, granulated sugar and Ponthier calamansi purée. Set aside in the refrigerator.