Mix the Crème Butter, sugar, lemon zest, and almond powder till it is smooth. Add the sifted flour. Stop when it starts to get crumbly. Portion in molds of 5 cm x 9 cm. Bake the crumble at 160°C for 20 minutes.
Cream cheese mousse
Heat the sugar with a little water and bring to a boil (118°C). Pour slowly over the whipped egg yolks and whip till medium peak. Simmer the milk in a separate saucepan and add the gelatin mix. Pour over the white chocolate and reduce heat to 40°C. In a separate bowl, whip the Stand & Overrun and Cream Cheese together. Combine the whipped egg yolk mixture (pâte à bombe) with the chocolate mixture then fold in the whipped cream.
New Group
Lime confit
Combine the sugar and pectin. Add to the orange juice, bergamot puree and earl grey tea. Bring to the boil all together for 1 minute. Strain the tea and pour in a Silpat ®. Freeze.
Assembly
Cool down and clean the molds. Pour the cream cheese mousse inside and freeze. Unmold the cakes and place them on top of the pâte sablé. Decorate with whipped cream cheese on top and place in between orange segments. Finish with the lime confit and edible corn flowers.
