Lemon flower dome

Whisk almond flour, icing sugar, flour, and eggs until light and airy.

Separately, whip egg whites with sugar into soft peaks.

Fold into the batter, then add melted butter.

Spread onto a baking tray lined with parchment and bake at 220°C for 8-10 minutes

Let cool and cut out round disks (3 per cake).

Heat lemon juice, sugar, yolks, and whole eggs to 82°C.

Add gelatin mass.

Blend with immersion blender and add butter around 40°C.

Pour into cylinder molds and freeze.

Mix the Cream Plus Mascarpone with icing sugar, lemon zest, and dissolved gelatin mass in warm lemon juice.

Fold in the Cream Plus Mascarpone.

Bring all ingredients to a boil and cook for 30 seconds.

Pour into small spherical silicone molds.

Freeze.

Whip egg whites to foam, gradually add sugar until stiff peaks.

Fold in cornstarch.

Spread thinly and bake for 1.5-2 hours at 90°C.

Cool and break into shards.

Whip all ingredients into a firm piping consistency.

Be careful not to overpower with floral flavor.