Lavender Sun

Whip the whole eggs with the icing sugar and almond flour until light and airy consistency is obtained. Fold in the plain flour, followed by the egg whites whipped with the sugar. Gently mix until smooth, then fold in the melted butter. Spread the preparation onto a 60 × 40 cm baking tray and bake at 200°C for approximately 7 minutes.

Melt the white chocolate with the almond paste. Add the Crispy flakes and oil, then mix until homogeneous. Spread the mixture evenly over the baked Joconde sponge and refrigerate until completely set.

Soak gelatine in water. Heat the lemon juice, sugar and eggs to 80°C while stirring continuously. Add the soaked gelatine and allow the mixture to stand for 5 minutes. Add the cold butter and mix until a smooth cream is obtained. Pour into silicone moulds and freeze.

Soak gelatine in water. Bring the milk, cream to a boil. Add soaked gelatine. Whisk the egg yolks with the sugar, then gradually pour in the hot milk and cream mixture while stirring. Cook the mixture to 82°C, stirring continuously. Add the lavender paste and mix well. Remove from the heat and cool to approximately 35°C. Gradually blend in the softened butter until a smooth, glossy emulsion is obtained. Pour into silicone moulds and freeze.

Soak gelatine in water. Bring the cream to boil, then add the lemon paste and the soaked gelatine. Pour over the white chocolate and mix to form a smooth ganache. Cool the ganache to 37°C and gently fold in the whipped cream.
Fill a silicone mould with the mousse. Insert the frozen lemon cream and lavender cremeux into the center. Cover with the Joconde sponge topped with the crunchy layer. Freeze until

Bring the water, sugar and glucose syrup to 103°C. Add the condensed milk and gelatine mass with white chocolate. Blend until smooth.
Cover the glaze and leave to cool at room temperature. Before use, heat to 40°C, blend to remove air bubbles, and use at 30–35°C.