Raspberry Mascarpone Lemon mint

In the bowl of a stand mixer, using the paddle attachment, mix the butter, almond powder and sugar until homogenous.

Add the eggs slowly. Sift the flower and add it together with the salt to the bowl. Continue mixing until combined.

Refrigerate for at least 30 minutes before spreading it out to a 2.5 mm thickness.

Cut the dough using a serrated cutter. Bake it on a silicon air mat at 160°C for 10 minutes. Let it cool down on the baking plate.

In a pot heat the lemon puree, sugar and eggs to 85°C. Add the bloomed gelatin and let the mixture cool down to 40°C.

Burr mix the soft butter into the mix until homogeneous.

Then add the fresh mint leaves and mix further until the mint is in very small pieces (the color had to be more green then yellow).

Divide the crémeux into a silicone mold of 8 cm, then freeze.

In a pot heat the milk and sugar, infused with the vanilla bean until 60°C. Add the bloomed gelatin.

Pour the milk on the mascarpone and burr mix.

At 35°C add the whipped cream and mix carefully. Divide on the lemon-mint crémeux.

Place the sweet dough on a plate. Take out the lemon-mint mascarpone disk and place it on the sweet dough. Then place a Dira Raspberry disc in the middle. Add a bit of lime zeste and you are ready to serve.