Vegan PGI Siracusa Lemon Entremets

Mix the water (1) with the Natur Air and guar gum using an immersion blender. Whisk for 10 minutes. Add the sugar and whisk for a further 10 minutes until a light meringue forms. Keep the mixture at around 30°C. Mix together the ground almonds, rice flour, corn starch, salt and baking powder. In a separate bowl, combine the water (2), almond paste and lecithin powder and blend for 1 minute. Add 1/3 of the mixed dry ingredients to the wet ingredients and blend. Gradually fold the previous mixture and the rest of the powders into the meringue. Spread out on a silicone baking mat with raised edges and bake at 150°C for 20 minutes. Freeze the biscuit and remove from the mould. Cut out two discs 14 cm in diameter and 1 cm thick.

Mix together the sugar, pectin and guar gum. Heat the water to 30°C and add the sugar-pectin-guar gum mixture, then add the puree and heat to 85°C. Add the coconut oil and lecithin powder and blend for 1 minute. Add the granulated lemon zest and leave to chill in a gastronorm container. Once the mixture has cooled, blend in a food processor until smooth and creamy.

Heat the puree and almond milk, add the powders and bring to the boil. Whip the cream. Once the mixture reaches 50°C, add the whipped cream.

Mix together all the ingredients with an electric whisk. Bake at 140°C for 20 minutes. Blend quickly in a food processor to obtain fine granules.

Toast the almonds for 20 minutes at 150°C. Blend all the ingredients in a food processor.

Mix the two preparations together, then spread between two guitar sheets to a thickness of 5 mm and cut out two discs 14 cm in diameter.

Bring all the ingredients to the boil and then cool. When cold, blend finely in a food processor.

In the 14 cm diameter PCB Création mould, spread 90 g of lemon crushed fruit. Freeze. Spread on 110 g of lemon confit and then 120 g of lemon cream on top. Press the almond biscuit on top and then the almond crisp base (both previously cut into discs 14 cm in diameter). Freeze. Remove from the mould.

Pipe 150 g of lemon mousse in the centre of the 16 cm diameter PCB Création mould. Place the insert right side up (crushed fruit side up) in the 16 cm diameter PCB Création mould and press down evenly until it touches the bottom. The mousse will rise up the edges and surround the insert. Freeze. Remove from the mould and spray with the neutral glaze diluted with water. Decorate around the edges with a few flaked almonds. Leave to defrost in the fridge for at least 5 hours.