Cointreau: Teese

Lemon Cake
460g Granulated sugar
4 pieces Grated lemon zest
360g Whole eggs
2g Salt
200g Mascarpone
360g Flour T55
6,5g Baking powder
115g Clarified butter
as needed Cointreau/limon juice

Green apples cubes
250g Green apple juice
50g Granulated sugar
200g Green apple cubes (8mm)

Namelaka lemon violet
110g Lemon puree
210g White chocolate
40g Glucose
10g Inverted sugar
4g Gelatin
170g Heavy cream 35% fat
5 drops Aroma violet
as needed Coloring violet

Green apple sorbet with Pacojet
400g Green apple pieces
20g Lemon juice
300g Green apple juice

Green apple granité
500g Green apple juice
30g Maltitol

Gel lemon ginger
200g Neutral glaze
40g Lemon juice
10g Ginger juice

Violet foam
250g Milk
50g Sugar
½ Lemon zest
3g Gelatin
8 flowers Fresh violet
as needed Aroma and coloring

Violet opaline
110g Fondant
70g Glucose
20g Violet syrup
5g Butter
½ Lemon zest

Cointreau gel
250g Neutral glaze
1g Lime zest
80g Cointreau

Green apple sauce
300g Green apple juice
100g Neutral glaze
2g Xanthan gum
5g Lime juice

Violet chocolate disk
200g White chocolate
20g Crystalized violet petals
as needed Violet color

Lemon Cake
In the mixing bowl, mix the lemon zest with the sugar; add the whole eggs, salt and the mascarpone. Start mixing gently with the paddle attachment.
Sift flour with baking powder and add them to the mixture. Then incorporate the clarified butter previously melted at 50ºC. Mold and bake at 150ºC. Sprinkle directly the top with Cointreau and lemon juice mixture.

Green apples cubes
Mix all ingredients together and place into vacuum bag. Seal and let in the fridge until the cubes becomes transparent.

Namelaka lemon violet
Melt the white chocolate and place the glucose and inverted on top. Bring the lemon juice to a boil; add the hydrated and strained gelatin. Pour gradually into the melted chocolate to form a perfect emulsion with hand blender. Add the cold liquid cream, mix few second and reserve to the refrigerator.

Green apple sorbet with Pacojet
Clean the apples and place them into the bottom of the Pacojet container. Add the lemon and apple juice. Freeze.

Green apple granité
Mix togheter and freeze.

Gel lemon ginger
Mix all ingredients together.

Violet foam
Hydrate the gelatin into cold water and strain. Bring to a boil the milk with the sugar, violet flowers and lemon zest. Let infuse 10 minutes and strain. Add the gelatin and coloring. Cool down the mixture. When cold, whisk well and pour into the siphon. Charge with gaz and use when needed.

Violet opaline
Cook the fondant the glucose and the violet syrup until 155/160ºC, add the butter and lemon zest. Pour onto silicon mat and let cool down completely. Pass through the mixer to make powder. Sparkle this powder onto a silicon mat and bake at 150ºC.

Cointreau gel
Mix all together.

Green apple sauce
Mix all together.

Violet chocolate disk
Melt and color the white chocolate. Temper and add the petals. Pour into acetate, cover with another acetate and roll as thin as possible crunching the petals into the chocolate.When the crystallization of the