The lemon rose dessert; a fashionable interpretation of the classic lemon tart. A flaky tart shell filled with a smooth almond cream and topped with lemon cremeux, poached lemon marmalade, and yuzu mousse. The cake is then sprayed with a white chocolate & cocoa butter mixture which produces an ultimate velvet effect... Lots of steps but worth the effort!

Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". http://[a]www.brunoskitchen.net%2Fhome[/a] Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Silicone Velesco Mat https://goo.gl/k1GXa9 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC https://goo.gl/HgSYCU

Lemon Marmalade Insert (Make a day ahead)
0.70 cup (180g) lemon juice (preferably Meyer lemon)
1/3 cup (80g) water
1/3 cup (60g) sugar
0.13 ounces (4g) agar-agar.

8 ounce (240g) poached lemons (semi-confit)
2 ounce (60g) finger lime, halved and caviar squeezed out
1.2 ounce (40g) lemon supreme (lemon flesh), chopped
0.2 ounce (6g) fresh mint, thinly chopped.

Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm.

Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp to 1.5Tbsp /15g to 25g) and freeze completely.

Yuzu Ganache Monté / Mousse (Make a day ahead)
0.9 cup (240g) heavy cream, hot
0.9 cup (240g) heavy cream, chilled
0.1 ounce (3g) gelatin, soaked in cold water and drained
4.6 ounces (140g) white chocolate, just melted
4 ounces (120g) yuzu juice.

Blend melted chocolate with hot cream. Add gelatin, remaining chilled cream and yuzu juice. Blend well and chill overnight.
When ready to use, beat to soft peaks.
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