Water lily tarts

• Melt the couverture at 28°C.
• Add the cornflakes and lemon zest, then mix well.
• Roll the mixture thinly between two baking mats and refrigerate.
• Remove one of the mats and cut out circles (3.5 cm diameter) using a round cutter. Place them inside the tartlets.

• Soak the gelatin in cold water.
• Heat the raspberry purée, lemon juice, and sugar to a boil.
• Dissolve the soaked gelatin in the hot purée and mix thoroughly.
• Let the mixture cool.
• Pour about ½ cm of the raspberry purée into the tarts over the crunch base and refrigerate.

• Boil the sugar, butter, and 20 g lemon juice together.
• Add the whole egg and bring it to a boil again.
• Mix in the 100 g lemon juice, powdered sugar, and sour cream (or yogurt).
• Add the dissolved gelatin and mix well.
• Fold in the whipped cream.
• Pour the lemon mousse into a silicone mold with a 3 cm diameter sphere shape and freeze.

• Boil the whole milk, glucose, and water together.
• Add the couverture and coconut fat, then stir until melted.
• Blend briefly, ensuring no air bubbles are incorporated.
• Add the dissolved gelatin and a few drops of red food coloring, then mix.
• Remove the frozen lemon mousse spheres from the mold and dip them into the liquid glaze.
• Place the glazed spheres on top of the raspberry fruit core in the tarts.

Serving suggestion

• Decorate the tarts with white chocolate leaves* and a touch of gold leaf.
• White chocolate leaves can be made using a kitchen knife or spatula, a slightly thicker plastic sheet, and tempered white chocolate.