financier almond biscuit, lemon cream, burnt meringue twirl, lemon zest |

Preparation time: 45 min

Preheat your Oven at 320 °F

• Swiss meringue

  Put the ingredients in the mixer bowl over a water bath while whisking non stop. When warm, put the bowl on the mixer and let beat until cold.

  Using a pastry bag and a star tip, you will be able to draw nice swirls.

• Lemon cream

  In a pot, mix all the ingredients - except the gelatine leaves - in the same order of the ingredients listed in the recipe. Bring to a boil over high heat while whisking non stop. When boiling cook for another 30 sec, remove from heat and blend with a hand blender.

  Pass the cream threw a sieve. Rehydrate the gelatine with water. Then add the gelatine in the cream, cover with saran wrap and put aside in the fridge

• Syrup

  Syrup
  Bring to a boil in a pan, water, lemon juice and sugar. Remove from heat when boiling.

  Soaking
  If the cakes are still warm, dip them in cold syrup. But if the cakes are cold, dip them in hot syrup!

  Dip the cakes for few seconds, remove them using a slotted spoon and but on a grill tray for the syrup to drip.

• Lemon financier

  In a pot, melt the butter until caramelized.

  In a bowl, mix all the ingredients and add the melted butter at the end.

  Put aside in the fridge for 2 hours

  Pour the dough in pastry bag. Butter the silicone moulds, and fill them up at three-quarters. Bake in the oven for 20 minutes. Remove from oven and let cool down aside for 10 minutes before unmolding and soaking the cakes

• Dressing

  Fill the cakes with lemon curd. Draw a rose with the meringue, burn it with a torch and zest some fresh lemon on it.